Buffalo Chicken Pasta with Rotisserie Chicken
Craving a flavorful, yet simple dinner? This recipe uses rotisserie chicken to save time, while the creamy buffalo sauce and tender pasta make it a family favorite. Perfect for busy weeknights!
Servings: 8 people
Cost: $10
Equipment
- Oven adjusted to center rack position
- 9 x 13 deep dish cassrerole pan
- Measuring cups and spoons
- food processor
Ingredients
- 2 cups rotisserie chicken shredded
- 12 ounces rotini pasta cooked al dente
- Marie's Blue Cheese Dressing
- 1 cup sour cream
- 12 ounces Frank's Red Hot Sauce
- 8 ounces extra sharp white cheddar shredded in food processor
- 3 tablepoons green onions sliced thin
Instructions
- Bring a large pot of salted water to a rolling boil.
- Add the rotini pasta to the boiling water and cook according to package directions, or until al dente.
- Drain the pasta in a colander and rinse with cold water to stop the cooking process.
- Add Pasta to a large, deep-walled casserole dish.
- Preheat oven to 350°F (175°C).
- Combine shredded rotisserie chicken, Marie's Blue Cheese Dressing, sour cream, Frank's Red Hot Sauce, and two tablespoons of green onion.
- Top casserole with shredded extra sharp white cheddar cheese.
- Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly
- Top casserole with remaining sliced green onions.
- Let the casserole cool for a few minutes before serving.