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Buffalo Chicken Bake

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BUFFALO CHICKEN PASTA BAKE
1 lb. dried rigatoni or penne pasta
CREAM SAUCE
1-1/4 c. whole milk
1 c. sour cream
4 oz. cream cheese, room temperature
1/2 c. Frank's Red Hot sauce, more if desired to taste
1/2 tsp. kosher salt

2 c. shredded Monterey Jack cheese
4 oz. crumbled blue cheese (optional)
3 c. cooked, shredded chicken

TOPPING
1/3 c. panko breadcrumbs
2 Tbsp. butter, melted
Instructions
  • Preheat oven to 375 degrees.
  • Grease a 9x13-inch baking dish with cooking spray.
For the Pasta
  • Bring the large pot of salt water to a boil.
  • Add the pasta and cook 1 minute less than package directions, until just underdone.
  • Drain and return to the pot.
For the Cream Sauce
  • Meanwhile, bring the milk to a gentle simmer in a medium saucepan over medium heat.
  • Whisk in the sour cream, cream cheese, buffalo sauce and salt until smooth. 
  • Whisk in the Monterey Jack and blue cheese if using until melted and well combined.
To Assemble
  • Add the chicken to the pot with the pasta.
  • our in the sauce and stir to combine.
  • Transfer the mixture to the prepared baking dish.
  • Place the Panko and butter in a small bowl and stir to combine.
  • Sprinkle evenly over the top of the casserole.
  • Bake until bubbly and lightly browned on top, 25 to 30 minutes.
  • Let the casserole sit for 5 minutes before serving with more hot sauce if desired.  Serves 6.
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Cooking w/ Baby Bears

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The love of a family, is one of life's greatest blessings.