Buffalo Chicken Casserole
shredded cooked chicken
cayenne pepper sauce
rotini pasta, cooked and drained
stalk celery, sliced (about 1/2 cup)
Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
blue cheese salad dressing
shredded Monterey Jack cheese (about 4 ounces)
- Heat the oven to 350°F. Lightly grease an 11x8x2-inch baking dish.
- Stir the chicken and pepper sauce in a large bowl. Stir in the rotini, celery, soup, dressing and 1/2 cup cheese. Spoon the chicken mixture into the baking dish. Sprinkle with the remaining cheese.
- Bake for 25 minutes or until the chicken mixture is hot and bubbling and the cheese is melted.