This one is from
Inside Bru Crew Life and is a keeper! It was perfect for a busy weeknight when we are on the go-I was grateful I had cooked up a bunch of shredded chicken for this very thing! I went ahead and doubled this recipe and made it in a 9x13. The leftovers saved well and my kids ate it for lunch the next day! We served this with salad and garlic bread.
Ingredients
- 2 cups (8 ounces) uncooked, penne pasta (or substitute cooked cauliflower)
- 1 - 8 ounce package cream cheese, softened
- 3/4 cup ranch dressing
- 1/3 cup hot sauce
- 2 cups shredded, cooked chicken (or 1 - 12.5 ounce can chunk chicken breast)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- green onions, for garnish
Instructions
- Preheat the oven to 375 degrees. Spray an 8-inch casserole dish with nonstick spray.
- Cook the pasta noodles, according to the package directions. Drain and drizzle with a little bit of olive oil to keep them from sticking.
- Stir together the cream cheese, ranch, and hot sauce until creamy.
- Add the chicken, 1/2 cup mozzarella cheese, and cooked pasta noodles to the cream cheese mixture and stir to combine. Spoon into the prepared dish.
- Combine the remaining two cheeses and sprinkle over the top of the pasta. Bake for 20 minutes, or until cheese on top is melted.
- Remove and serve immediately with green onions, hot sauce, and ranch drizzles. Serves 6.
