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12

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. MORE+ LESS-

By Betty Crocker Kitchens

September 9, 2016

Ingredients

lb uncooked gluten-free penne pasta

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

oz gluten-free cream cheese, cut into chunks

1/2

cup Frank's™ RedHot™ Original cayenne pepper sauce

cups chopped cooked chicken breast

1/2

teaspoon garlic powder

1/2

teaspoon salt

cups potato chips, coarsely crushed

cup shredded Cheddar cheese (4 oz)

1/2

cup gluten-free blue cheese crumbles, if desired

Steps

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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.

Expert Tips

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 warm.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.