Buffalo Chicken Baked Pasta
- 16 ounce box of pasta (any variety works)
- 4 cups shredded chicken
- 8 oz. cream cheese
- ½ cup blue cheese or ranch dressing
- 1 cup Frank's RedHot Sauce
- 2 cups shredded Colby Jack
- ½ cup pickled jalapeƱos, drained
- 10 oz. frozen cauliflower rice, cooked
- Fresh Cilantro or Chives
- Extra Frank's RedHot Sauce
- Cook crockpot chicken. Shred with two forks and set aside.
- Preheat oven to 350F.
- Boil pasta in a large stockpot according to packaged directions. Drain and place back into the pot.
- Add the chicken, cream cheese, dressing, hot sauce, 1 cup of cheese, and any optional mix-ins. Stir well until combined.
- Spray a large 9x13 casserole dish with cooking spray.
- Pour pasta-chicken mixture in the casserole dish and sprinkle with remaining cheese.
- Bake for 20-25 minutes, or until cheese is starting to bubble and brown.
- Serve immediately.
Recipe by Slice of Jess at https://sliceofjess.com/buffalo-chicken-baked-pasta/
3.5.3251