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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 -

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

Hide Images
  • 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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
180
% Daily Value
Trans Fat
0g
% Daily Value*:
Vitamin A
8%
8%
Exchanges:
Free
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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