3 cups diced chicken breast
1/2 -3/4 cups hot wing sauce, depending on your tastes
1 lb. box of penne pasta (can use rotini or any other type you might have on hand)
1 8 oz. block of cream cheese, softened
1 can evaporated milk (12 oz,)
2 cups milk
2 Tbs. butter
3 cups shredded cheddar cheese
1/2 cup bleu cheese crumbles (optional)
2 Tbs. Ranch dressing mix
1/2 tsp. seasoned salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. celery salt
Cook the pasta in salted water as directed on the package. Under cook by about 1 minute or 2 to get al dente pasta. Drain well, but do not rinse.
Chop the chicken in to bite size pieces and then toss with 1/2 cup buffalo sauce. Use more buffalo sauce if you like more spice. I used some chicken breasts I had baked the day before. You could also use a rotisserie chicken for convenience.


Pour the mixture into a large baking dish or casserole that has been sprayed with nonstick spray. A 9"x13" works well for this. Sprinkle the top with the 1 cup shredded cheddar cheese you have left. Place in a preheated 350 degree oven for about 40 minutes until hot and bubbly and starting to brown. Garnish the top with sliced green onions or chives.