Gluten-Free Buffalo Chicken Casserole

Prep 15 min
Total 30 min
Servings 8

Buffalo wings, blue cheese—a classic combination in the ultimate comfort food with a kick—if you like it hotter, increase the amount of hot sauce.

By Betty Crocker Kitchens

Updated April 16, 2019

Ingredients

1

lb uncooked gluten-free penne pasta
1

can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
4

oz gluten-free cream cheese, cut into chunks
1/2

cup Frank's™ RedHot™ Original cayenne pepper sauce
2

cups chopped cooked chicken breast
1/2

teaspoon garlic powder
1/2

teaspoon salt
2

cups potato chips, coarsely crushed
1

cup shredded Cheddar cheese (4 oz)
1/2

cup gluten-free blue cheese crumbles, if desired

Steps

1

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cooking time.
2

Return pasta to same pot; stir in soup, cream cheese and hot sauce. Add chicken, garlic powder and salt. Pour pasta into baking dish. Sprinkle with chips. Bake 15 minutes, adding Cheddar cheese the last 5 minutes. Sprinkle with blue cheese crumbles. Let stand 5 minutes before serving.

For a fun topping, try gluten-free cheese-flavored crackers instead of potato chips.
Assemble this casserole a day ahead, omitting chips and cheese; cover and refrigerate. When ready to bake, continue with directions, increasing bake time about 10 minutes or until 165°F.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Facts

Serving Size: 1 Serving

Calories: 330
Calories from Fat: 150

% Daily Value

Total Fat: 17g; 26%
Saturated Fat 7g 36% Trans Fat 1/2g
Cholesterol: 60mg; 19%
Sodium: 1110mg; 46%
Potassium: 240mg; 7%
Total Carbohydrate: 25g; 8%
Dietary Fiber 1g 6% Sugars 2g
Protein: 18g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 10%; 10%
Calcium: 15%; 15%
Iron: 8%; 8%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;