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Gluten-Free Buffalo Chicken Casserole

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Gluten-Free Buffalo Chicken Casserole
  • Prep Time 15 min
  • Total Time 30 min
  • Servings 8
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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.

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

Directions

  • 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.
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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 
No nutrition information available for this recipe
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