Sunday, October 6, 2013

Buffalo Chicken Penne

  • 4 cups Shredded Buffalo Chicken
  • 6 oz Ricotta
  • 1/2-1 lb shredded Cheddar and Monterey Jack (Or your favorite cheese)
  • 1-1 1/2 cups Ranch Dressing (I use the packet and make my own)
  • 16 oz Penne (Ziti and Rigatoni works too)

  1. Preheat oven to 350 degrees farenheit
  2. Cook Rigatoni Pasta according to package
  3. Use a light coat of cooking spray on casserole dish
  4. Mix Shredded Buffalo Chicken, Ricotta, Ranch Dressing, 1/2 cup Cheese, and Pasta
  5. Pour into casserole dish
  6. Top with the rest of  the shredded Cheese
  7. Place in oven, cook for 25 mins
  8. After 25 mins, broil for 2-3 mins or until cheese is slightly browned
Notes: You can slowcook the Buffalo Chicken (6-8 frozen tenders in the crockpot, add packet of Hidden Valley Ranch, and a 12 oz bottle of Franks Buffalo Sauce (I don't use the whole bottle) and cook on high for 6 hours or low for 8 hours, then shred when finished cooking) (You can also cook your chicken on the stove and shred it and add the ranch seasoning packet and buffalo sauce, to taste)

Notes: You can also take the Shredded Buffalo Chicken and make sandwiches out of it!

*The original recipe came from*

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