Buffalo Chicken Bake

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