Buffalo Chicken Mac and Cheese Casserole

Ingredients Needed

• cooking spray

• 1 (16 ounce) package elbow macaroni

• 1 (16 ounce) container sour cream

• 1 (8 ounce) package cream cheese, softened

• 1 (12 fluid ounce) can evaporated milk

• 1 (12 fluid ounce) bottle Buffalo wing sauce (such as Frank's®)

• 1 (1 ounce) package ranch dressing mix

• 1 rotisserie chicken, meat removed and chopped

• 2 cups shredded Cheddar cheese, divided

• 1 cup panko bread crumbs

• ¼ cup melted butter

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray.

2. In a large pot, bring lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until al dente, about 8 minutes. Drain and set aside.

3. In a mixing bowl, combine sour cream and cream cheese, blending until smooth. Add evaporated milk, then stir in Buffalo sauce and ranch dressing. Fold in shredded chicken, macaroni, and 1 1/2 cups of Cheddar cheese. Transfer the mixture to the prepared baking dish. Top with bread crumbs and the remaining 1/2 cup Cheddar cheese, then drizzle melted butter over the top.

4. Bake in the preheated oven until bubbly and golden brown, about 20 to 30 minutes.

Cooking Tip

Nutrition Information (per serving)