Ingredients
- 12 oz penne
- 4 oz cream cheese
- 10 1/2 oz condensed cream of chicken soup
- 3/4 cup sour cream
- 1/3 cup milk
- 1/2 cup buffalo sauce
- 2 tbsp ranch seasoning mix
- 2 1/2 cups cooked shredded chicken
- 2 green onions
- 1 cup shredded monterey jack cheese
- 1 cup shredded cheddar cheese
Steps
- Boil the penne in a large pot of salted water for 8 to 10 minutes, then drain.
- Melt the cream cheese in a 12-inch skillet over medium-low heat for 2 minutes.
- Stir in the soup, sour cream, milk, buffalo sauce, and ranch seasoning, and cook for 4 minutes until smooth.
- Stir in the chicken and half the green onions, then mix with the drained pasta.
- Spread the mixture in a 9-by-13-inch baking dish, top with both cheeses, and bake at 350 F for 12 minutes.
- Check that the thickest part of the poultry reaches 165 F before serving.
- Top with the remaining green onions and serve hot.
Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.
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