Cheesy Buffalo Chicken Pasta Bake!

  

 

If you are like me and love hot wings or anything with buffalo sauce on it, you are going to love this pasta.  It's easy to put together and you could even use some leftover chicken breasts.  It bakes up in no time and it makes enough to feed a good sized family.  Here is what you will need:

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.

Place the cream cheese, cubed in the warm pan you cooked the pasta in.  Add the canned milk, the 2 cups milk, the butter and the seasonings, including the ranch dressing mix.  Whisk together over low heat. Stir often because this will stick.  Bring it up to almost a boil, but don't let it boil.  Turn the heat down and whisk in 2 cups of the cheddar cheese. Blend until it melts.  Also stir in 2 Tbs. of additional buffalo sauce.  At the very end add in the bleu cheese if you using it.  The bleu cheese is optional, because so many people do not care for it. Once this all bakes, you don't really taste it that much though. Fold in your pasta and the buffalo chicken and toss until it is all well coated. 

                                                

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.

 



Fabulous Fruit Dip!

There are several different recipes for fresh fruit dip, and I think all of them are good, but this one is one of the best. 

Here is what you will need:

Cream cheese, whipped cream, strawberry yogurt, brown sugar, and red food coloring.

Soften cream cheese, with mixer whip together cream cheese, brown sugar and yogurt, fold in whipped cream and add a drop of red food coloring.  Mix together and chill in the fridge for at least an hour.

Ingredients:

8 oz. softened cream cheese (can use light cream cheese)

1 cup brown sugar

1 cup strawberry yogurt

8 oz. whipped cream

1 drop red food coloring

Fabulous Fruit Dip!

Fresh Corn and Asparagus Salad!

This "Fresh Corn and Asparagus Salad" is full of wonderful fresh veggies and herbs!  This is the perfect Spring and Summer salad!  Asparagus is in season right now and I love to find new ways to use it!  

This goes together really easy and holds up well in the fridge for a few days!

Here is what you will need:

1 (1-pound) bunch of fresh asparagus, trimmed and cut in 1 inch pieces

6 ears of fresh corn, shucked

2 pints cherry tomatoes, halved

1 bunch of green onions, sliced thin including some of the green blades

1/4 cup fresh basil, chopped

3/4 cup good Italian Dressing (I used Olive Garden)

2 Tbs. Dijon mustard

2 tsp. sugar

1/2 tsp. salt

1/2 tsp. black pepper

1/4 tsp. garlic powder

6-7 slices of bacon, cooked crisp and crumbed

Bring a large pot of water to a boil over medium high heat.  Drop the asparagus in and when it comes back up to a boil, boil the asparagus for about a minute.

Remove with a slotted spoon and place on a paper towel to drain.    Drop the shucked corn in and boil for about 10 minutes.  Remove and drain. When it's cool enough cut the corn off the cob.

 Place the asparagus, corn, green onions, tomatoes, and basil in a large bowl.

In another bowl, whisk the Italian dressing, Dijon mustard, sugar, salt, pepper and garlic powder together until the sugar is dissolved.  Pour over the salad ingredients and toss to coat.

 Place in the fridge for 30 minutes to an hour before serving.  

Right before serving, sprinkle the bacon over the top!  This is really good with grilled meats and for cookouts or potlucks!