Freezer Meals for Matt: Buffalo Chicken Pasta Bake

Umm, there are no words to describe how good this recipe is… I guess that’s if you like Buffalo Chicken πŸ™‚Β  Which both Matt and I do, so this one’s a keeper!!!!

I’m going to get right to the recipe (mainly because I ran 13.1 miles today, andΒ I have about 4 other blog posts to share and I’m feeling a little lazy today πŸ™‚ ).

I stuck to the recipe fairly closely, however because this is one of those taste preference things I didn’t follow amounts very closely πŸ™‚Β  Feel free to use more or less of everything to make it the way you would like!

Buffalo Chicken Pasta Bake

originally from Homemade Delish

1 16 oz. box Penne pasta, cooked and drained

3 boneless, skinless chicken breasts; cubed and cooked

1/2-1 C.Β BuffaloΒ Hot Sauce

3/4 -1+ C. Ranch dressing (or Blue Cheese)

1-2 C. Shredded cheese (Colby Jack or Cheddar)

1. Preheat oven to 350* and prepare a deep baking dish.

2. Mix together hot sauce and ranch.Β  In separate bowl, mix chicken, pasta and cheese.Β  Pour sauce over all and mix well.

3. Pour everything into prepared baking dish, sprinkle with cheese (if desired) and bake for 20-25 min.

IMAG0275Β I really enjoyed this!!!Β  It’s is on the spicy/hot side so if you aren’t a fan of that, don’t use too much hot sauce!Β  Enjoy!! πŸ™‚

For Freezing information check out: Freezer Meals for Matt: FAQs

Advertisements

198 thoughts on “Freezer Meals for Matt: Buffalo Chicken Pasta Bake

      • Made recipe to the cue but added fresh some fresh mushrooms and onion and peppers for more color . Very tasty dish .

      • @Mallory

        I know I’m a little late in the game here, but i highly recommend for that “something missing” a jar of roasted red peppers, drained and roughly chopped (or you can roast them yourself in the oven with a little olive oil salt and pepper and put them in ice water to peel the skin off)…I also use pepper jack for my cheese and it turns out yummyyy!

    • Help! I made this as instructed, but my cheese did NOT get melty like yours! I used 2 cups of shredded sharp cheddar. Favor was great, but didn’t melt properly. What on earth did I do wrong!?

      • Sorry to hear that! I honestly don’t know what the problem could have been… If you try it again, maybe do a finely shredded cheese, or a Colby Jack…

      • I did the same thing and later noticed it was low fat cheese. I accidently did the same thing in a couple other dishes and it ruins the dish. Low fat cheese does not melt.

      • I had this happen the first time I made this recipe…for me turned out pre grated cheese in a bag doesn’t melt when you bake it….(it came out perfect with freshly grated cheese from a block) I have no idea why on earth that is but it gave me the same processed cheese heebie-jeebies Kraft singles do *ick*

      • Sharp cheddar doesn’t usually melt well, so you will want to go with mild or maybe medium cheddar.

        Jill, pre-shredded cheese have starch coating rhe shreds so they don’t clump together in the bag. Unfortunately this means they also don’t melt together as nicely in recipes, besides adding unnecessary extra calories in the form of simple carbs. I typically buy a 5lb block of mild or medium cheddar, grate half of it on my stand mixer’s shredder attachment (or, if the mister doesn’t feel like dragging that out, it take him about 10 minutes by hand) and then have some shred available as well as a block to have slices or cubes as desired.

      • Better late than never i guess but preshreded cheese has a cornstarch dust on it to help keep it from sticking together thats why it doesnt melt very well unless in a sauce or liquid.

    • Made this last night….was very good…..devoured by 3 teenagers and myself! Next time, I want to try adding diced tomatoes with green Chile’s for color and an extra kick. Thanks for the recipe!

  1. I loved it!! I tried a little of it yesterday before I put it in freezer containers for the hubby, and now I really want more Buffalo Chicken something πŸ™‚ Great recipe!!!! Can’t wait to try more from your blog!!!!!

  2. Pingback: Buffalo Chicken Pasta Bake | pinterest-daily.com

    • I usually cook it in the skillet with about a tsp(ish) of Olive Oil. It’s completely up to you how you want your chicken cooked, I just do what is normal for me πŸ™‚ I believe my dad made this and he cooked it with Olive Oil and some spices also in the skillet. Hope that’s helpful! πŸ™‚

      • With any chicken casserole, so that my chicken isn’t too hard or chewing, I always boil my chicken (without salt because it will toughen the chicken and make it too chewy). The chicken doesn’t really need any flavor at this point because its gonna mesh with all of the sauces and seasonings in your dish. I just cut the boneless chicken breasts in half so it cooks quicker and then I take it out and shred it with two forks. Can’t get any easier! Hope this helps! πŸ™‚

      • Erin makes a really good point, that this dish doesn’t really need any additional seasonings for the chicken πŸ™‚ Boiling is another great way to cook chicken! I never actually thought of that, I’m so used to the skillet πŸ™‚

    • We eat chicken several times a week. I like to take about 3lbs of chicken breast and cook it in the crock pot with salt and pepper. Then shred it and store it in the fridge to use throughout the week. I have some cooked and ready to go and was wondering what to do with it. This would be perfect!

  3. Hi! Beginner at freezer cooking here πŸ™‚ lol so should I prepare everything then freeze it? Or bake first? And what do you recommend freezing this in? Thanks in advance! I’m off to explore your site:l

    Jazz

  4. Ahhh I found your FAQ sections and it answered both my questions..however; just got an email response from you as I’m writing this, lol! Thank you!!!

    • No worries, literally just added that FAQs page a minute ago πŸ™‚
      and looking at my comment, I just realized I use a lot of emoticons! Feel free to continue to ask questions if you have any!!

    • We made this again another night and ate mine with celery (just dipped the celery right into the dish) πŸ™‚ Not super helpful but I tend not to do too many sides for some reason, making the meal is enough work… so I usually just have fresh veggies or a salad.
      But now that you have me thinking, I would suggest:
      Roasted Cauliflower, Coleslaw, Baked Tomatoes or a Caprese salad, maybe even Roasted Sweet potatoes. Definitely do something that will even out or compliment the buffalo flavor. Another spicy dish will probably be too much for your taste buds πŸ™‚

  5. This was great! I used an extremely time saving method, cooked can chicken. It works just as good and is a lot cheaper. I also added a block of cream cheese which turned out exactly as I was hoping! A new fav at my table of 6! BTW, all kids under 7 and it was still thumbs up!

    • I apologize… it would be the regular box size, 16 oz. or 1 lb. I will go ahead and change it on the recipe πŸ™‚ Thanks for bringing that to my attention! I forget that there are different sizes of everything πŸ™‚

  6. Delish! Except I used a jar of ragu Cheddar cheese sauce and a 8oz pack of non-fat cream cheese along with remainig ingredients. Also added Cajun seasoning to chicken before mixing it in with cheese sauce. Highly recommend! Quick, easy and amazing!!

    • That’s a good question… someone else used Ragu Cheddar Cheese sauce, Or Alfredo sauce might be good options! Cream cheese would be another, I guess it depends on how much extra you want to add to it. I enjoy making meals that taste good but aren’t horribly bad for you πŸ™‚ I save my calories and fat for cake πŸ™‚

    • I’m not a fan of ranch dressing but don’t mind ranch flavored chips and whatnot. So I will usually just use the powder ranch dressing mix and you still get the ranch flavor without the dressing.

  7. Just made this and it’s good! My kids are eating it so I only used 1/2 cup of buffalo sauce. I subbed blue cheese dressing for the ranch and some fresh bacon bits. YUM! great recipe, I think there could be lots of fun variations on this πŸ™‚

    • it’s definitely one that you can use less/more of the buffalo sauce and trade the ranch for blue cheese (I don’t like blue cheese so I used ranch πŸ™‚ ). I usually don’t make things the same way twice so it’s good to hear some additions or substitutions! thanks for sharing!

  8. Pingback: Buffalo Chicken Pasta

    • yep, sorry about that… I don’t like directions that have uncooked pasta in the ingredients and then the first step is to boil the noodles… for some reason I think that’s just a wasted step πŸ™‚

  9. For the cheese, is it the cubed kind of cheddar that you have to shred yourself or will the packaged cheese already shredded work just the same?

  10. Made this today for me and my kid who is an exceptionally picky eater. I marinated the chicken beforehand in Goya Adobo, paprika, ground ginger and spicy brown mustard then cooked it in a dash of olive oil. Used Red Devil pepper sauce, eyeballed it. Followed everything else and it was amazing. Kid waited until she cleaned her second plate to tell me, “I think I like it.”

    Found you via Pinterest, BTW.

    • I would probably just make it as is and then pop it in the crockpot for a little bit… Since everything is already cooked, it just needs to be heated through. Maybe on low for a couple hours? I’m not super helpful, I am not a fan of the crockpot… I get nervous leaving it on while I’m away, so I often don’t use it πŸ™‚ Sorry, hopefully that was somewhat helpful!

    • I gave approximations for both the Ranch and Buffalo sauce because it depends on your taste preferences… between 1/2-1 C. Buffalo and between 3/4-1 1/4 C. Ranch. I would start on the low end of each and work your way up, taste the combo and see if you want it mild (more Ranch) or hot (more Buffalo sauce). I wouldn’t do more than 2 1/2 C combined liquid, cause it might make the casserole too runny.

    • Honestly I don’t, sorry (the original site might, or if you search for others that are similar they might have comparison calorie/serving size). To make it healthier, use less of the sauce and cheese, use whole wheat pasta. You can definitely decrease calories for any dish by substituting healthier options. You could also throw out the ranch altogether and use greek yogurt, it’ll add more protein πŸ™‚ Hopefully that’s somewhat helpful!

  11. I just popped it in the oven. Im so excited to taste it. I put a whole bunch of cheese because my family loves everything cheesy. Im glad i found this on pinterest!

  12. We tried this tonight! Definitely a keeper! Next time I won’t use as much hot sauce, little spicy! lol thank u for sharing the recipe with us!

  13. Oh my sweet goodness! Thank you so much for this recipe! This dish is heaven and will definitely be on our menu for now on! Just one question you mention prepared dish. Does that mean you coated it with cooking spray or crisco? Thanks again!

    • Glad to hear you liked it πŸ™‚ You should check out other recipes as well, I promise they are as good!!
      To answer your question, I sprayed it with cooking spray. I often use terms loosely because I know not everyone cooks/bakes the same πŸ™‚

  14. I’m going to make this dish tonight and was wondering if you use the Franks Red Hot original sauce or the Red Hot Wings Buffalo sauce? Thanks, I’m very excited to see how this turns out!

  15. Pingback: Meal Planning with Pinterest Inspiration | One Talented Mom

  16. Pingback: Buffalo Chicken Pasta Bake Recipe ~ Umm, there are no words to describe how good this recipe is! Where Home Starts

    • This girl runs 13+ miles. She deserves to enjoy her food. With me, I get to enjoy this -using portion control…which isn’t that bad with baked veggies. πŸ™‚

  17. Pingback: Buffalo Chicken Pasta Bake Recipe ~ Umm, there are no words to describe how good this recipe is! - Where Home Starts

  18. Made this last night, couldn’t stop eating! I seasoned the chicken with salt and Lawrys seasoned pepper when I cooked it in olive oil. Delicious….

  19. This sounds great! I can’t wait to try it. It is true, though. It’s not authentic if you don’t use blue cheese.

    • I’m not sure if there’s an easy way to crockpot cook this… My only idea is to make it as is up until the baking part and then throw it in the crockpot on low, it’s all cooked so just heating it up would be all you’d need to do. I realize that doesn’t save a whole lot of time… I hope that’s somewhat helpful πŸ™‚

  20. How many servings is this on average? I only have to cook for two so I don’t want to make too much.

    • Totally understand πŸ™‚ This recipe could easily feed a family of 4-6, it makes quite a bit. If I wasn’t making this for Matt’s freezer meals, I would either just make half and bake it in an 8×8″ pan or make all of it and freeze half. The great thing about a lot of my meals, is that they can be frozen πŸ™‚ Cooking for 2 can be annoying, I started making meals for my husband and I a few years ago and just made recipes as is, and would freeze for another time. You might have leftovers for a day, but at least it’s not a whole week πŸ™‚

  21. Could you use blue cheese instead of ranch? When I think of buffalo wings blue cheese is always paired with it

  22. Ok, I think you are so sweet to make and freeze these yummy meals for your Matt. I’ve been married for a looong time- 37 yrs. and well, I am inspired! The green beans recipe sounds marvelous and oh my…those mushroom appetizers…can’t stop marveling…everything looks so delicious! Thanks for this blog! I’ll stop gushing
    now…
    PS Our eldest daughter also runs those 13+ miles. You take care of your body now and don’t overdo. God bless. Again, you are a fun, informative read. Thanks!

    • yes, you can you any type of cheese you want. Velveeta, would be a great one… definitely make it more creamy!!! I would probably cube it and then mix it into the rest of the ingredients.

  23. Hi I just wanted to say I love this recipe! I also just cook the chicken breasts in a crockpot with a whole jar of franks hot sauce a packet of ranch for 8 hours. Then you get two meals in one! One night we will have the chicken on buns and the next I will make this pasta with cheese and ranch sauce! So delicious!

    • That’s a wonderful idea!!! I made shredded chicken like that for one of the hubby’s freezer meals and he seemed to really like it! I didn’t even think to use that chicken for this recipe! Thanks for the info!

  24. OMG! Thank you for this recipe!! My husband loves buffalo anything and when I made this he ate well over half the pan! Lol I used frozen tenderloins that I boiled, then shredded. I also found a bottle of dressing that was the ranch and hot sauce already mixed together! I didn’t bake mine, but sprinkled cheese on top after I made it and turned out perfect!!
    Another idea is to use it as a pizza. We tried it tonight and it was amazing! Just use a store bought crust, the bottle of dressing, Colby jack cheese, and some per packaged chicken. Easy as pie!

  25. This one is awesome. I made one the other night that had shredded potatoes in it, but this one is the best. I had to use shells instead of penne because that was all I had but I like the way the shells hold all the sauce. Thank you for a great recipe.

  26. I tried the buffalo chicken pasta and I have to say that it was absolutely the tastiest thing my ever! I will definitely do it often!!! Thanks!!!

    • I would think it’d be ok… either way each box is the same weight they just don’t take up the same amount of space (I can hear my physics teacher in my head right now.. πŸ™‚ ). Anyway, I used a box of elbow for the Mac N Cheese I make and it fits nicely in the same pan I use for this πŸ™‚

    • I’ve never had a problem with that, and my husband has never mentioned that either. However, I do remember my parents adding a little water to leftover pasta dishes before microwaving… I’m assuming it adds moisture to the noodles and gives them back a little life πŸ™‚

  27. Would you use a Rotisserie Chicken and just shred it! I have done that when making Buffalo Chicken Dip but I also use diced celery in the recipe for some crunch.

  28. I make a buffalo chicken dip very similar to this almost weekly because everyone loves it so much. The only thing I did different with this was add 8oz of softened cream cheese to the mix. This recipe is definitely a keeper!

  29. Thank you, thank you, thank you! My husband is obsessed w/chicken wings and didn’t believe this would be as good as it looked and it was!! All I did different was add more hot sauce per his request and followed everything else to the letter. He’s one happy camper β™₯

  30. I want to try this but I might add some fresh tamatoes an maybe some green in here some how ? I think I might make this when I go to visit some of my family this summer so my aunt won’t have to cook. But her little girl is very picky is hard to make her eat so I might sneak some fresh veggies in her so she would eat her veggies to. But it sounds amazing and I’m dying to try it !

  31. I just made this with tortellini pasta, a cheddar and pepperjack combo and added……BACON!!!!! Can’t wait for the feedback (I`m a veg, but this could easily turn one back!!! Lol )

  32. I truly like your site and i will love to know whether you can give me a few prescriptions to make mine looks like yours uniquely since we discuss the same topics stuffed Pasta i cant wait to be a part of this blog you have thanks for all!!

  33. Added fried onions and parmesion cheese and was fantastic! Will have to try with blue cheese next time.
    Thanks for the great idea! I love franks red hot.

  34. About to make this for dinner tonight for my husband and his friend (wish me luck!! Lol) I bought Frank’s xxhot and blu cheese since we aren’t a fan of ranch I’m looking forward to it and so are they πŸ™‚ thank you for the recipe!!

  35. Pingback: Buffalo Chicken Pasta « Live More Daily | Live More Daily

  36. Making this tonight! I did the full amount of hot sauce and ranch. May try with bleu cheese next time. My hubby loves spicy but I may hold back on the hot sauce next time. I used the buffalo hot sauce and tasted it before it baked and it was a little too spicy for me. May try a bit of sour cream or cream cheese on mine to decrease the spiciness but otherwise delicious!

    • My husband is the same way, he really likes spicy. The last time I made it, I made it mild and then just put the bottle of Franks on the dinner table and whoever wanted to add extra to their dish could πŸ™‚

  37. I am lactose intolerant. So instead of the ranch I tried using non fat plain Greek yogurt and the hidden valley ranch dips packet. It saves a few calories and Greek yogurt doesn’t make me sick. It was wonderful. We are going to make it again this week but add some peppers and celery to color it up. It doesn’t really need it thought – the recipe is great as is. Yummy.

  38. Pingback: Buffalo Chicken Pasta Bake Recipe | welcome to grand central

  39. I have made it so many times these two months. My kids can’t get enough of it and keep asking me to make it again and again. My husband and I loved it too. I made another just now and can’t wait for it to be out of the oven. So thank you!

  40. I found this recipe on Pinterest a few weeks ago through a friend and I’ve been dying to make it because I had a craving for buffalo chicken.
    So I made sure to buy extra shredded cheese, and penne pasta yesterday when we went grocery shopping. I made it this morning and I was so excited to try it.
    It was filling, but my boyfriend and I were sort of disappointed. We love spicy stuff so that wasn’t a problem. But the hot sauce just seemed to overpower everything, making it basically taste like nothing but hot sauce. If you’re not a big fan of hot sauce, I HIGHLY recommend only using half a cup of hot sauce with the 1 cup of ranch/blue cheese. When I make it again I’ll be using half a cup.

    Other than that, there were no problems and it was pretty good. c:

    Thank you for posting the recipe!

  41. OK a little confused on how the recipe is written. Is it 1 and 1/2 cups of hot sauce, 1 and 3/4 cups of ranch and 1plus 2 cups of cheese? Somebody help me, I want to make this tonight.

    • It’s between 1/2 and 1 cup hot sauce, and between 3/4 and 1 cup Ranch dressing, and between 1 and 2 cups cheese (the hyphen is just used for ranges). Based on preferences people may want a spicier meal and less ranch flavor, or a more cheesy dish. Start with the least amount of each and then add a little more at a time to get the flavor you want.

  42. We’ve made this a few times and my husband loves it. I always make my chicken this way: 4 boneless skinless chicken breasts in the crockpot. Dump a packet of ranch powder and a packet of taco seasoning and add enough chicken broth to just cover the chicken. Flip them over to make sure the seasoning is all over both sides of the chicken. Cook on low 3-4 hours or on high for about 2. Shred with two forks and then put back in the crock with a little more broth. Let cook another 30 minutes. We use this chicken for this recipe, taquitos, tacos..all kinds of stuff. We had this tonight but we didn’t have franks or enough cheese! Ha. I used tapatio and a pouch of queso instead of shredded cheese. The creaminess from the queso was amazing! We definitely like franks better but loved it with the queso. Either way, this is a great recipe! Thanks!

  43. Pingback: Buffalo Chicken Pasta | Jackatessa's Blog

  44. I have made this several times. I usually add a little nutter to my hot sauce so it’s not so hot. I also add some blue cheese chunks to it as well. It’s a big hit with the guys

  45. Pingback: Badger Cooks: Weekly Meals « Badger in the City

  46. I love this recipe! Thanks so much for sharing. So easy…. AND GOOD. If I don’t have penne on hand, I use elbow macaroni.. taste just as good!

  47. I made this fantastic dish tonight with one substitution: 1/4c ricotta cheese and 1/2c ranch dressing instead of the listed 3/4cup ranch dressing. Man oh MAN!! This dish is wonderful! Thank you so much for the recipe!

  48. I tried this recipe twice, the first time I went all out and put a full cup of blue cheese dressing and franks red hot buffalo sauce. The sauce overpowered everything and it wasn’t necessarily hot but… Aal we could taste was the sauce. This second time that I made it, I put a full cup of blue cheese dressing and only a few tablespoons of the hot sauce. If you aren’t a fan of it, I highly recommend this method. Other than that, it was great and I plan on making more of it in the future, thanks for sharing the recipe! c:

  49. I’m really excited to make this but have a question. Do you use Franks Original hot sauce or do you get Frank’s Buffalo hot sauce? I haven’t had either before and wasn’t sure which one I need.

    • I’ve made this about 5 times now, and I’ve used the Original Frank’s every time, and added a can of rotel diced tomato’s and chili’sto the mix and it has turned out awesome every time

  50. I am going g to make this tomorrow! My kids love buffalo chicken πŸ™‚ and anything with pasta and cheese is delicious !

  51. Made this tonight for dinner. It was very good. My daughters boyfriend kept going back for more…I thought he was going to eat it all. I boiled the chicken like someone suggested and that worked beautifully. Thanks for a great recipe!

  52. Is it 1 1/2 cup of hot sauce or a 1/2 cup. Recipe is a little confusing. Looks great but unsure of measurements. I really want to make for super bowl! Thank you in advance.

  53. I picked out this recipe from my Pinterest board for my husband to make awhile back. I don’t think I would have ever considered making buffalo chicken into a pasta bake. Great idea! Dinner was a success. Really great flavor and perfect for penne pasta.

    • It all depends on how many people, how many other meals or food items will be there, and if you’re ok with leftovers πŸ™‚ The recipe does make a decent amount… If there are a lot of ppl and not many main dishes I would double it… Hope that helps!

  54. I am trying to “impress” my husband with dinner but I’m not exactly the best cook. This recipe looks so easy and good. I think he’ll love it. I have a bad habit of replacing things in dishes with the wrong thing. I have a bottle of Texas Pete Buffalo Wing Sauce. Do you think that is a good sub for the hot sauce, or should I go run by the store on my way home from work?

  55. Pingback: Good Eats: 5.20.14 | Runner Under Pressure

  56. I made this but instead of using buffelo hot sauce I used red hots chicken wing sauce it has the same flavor without it being so spicy.

  57. Try making it with a pre roasted chicken from the grocery store. Turns out great! Also if it is too dry, try adding a can of cream of celery or a block of cream cheese they add a richness. If it’s missing “something” try adding some cooked bacon. And, the Colby jack melts way better than cheddar.

  58. I made this pasta dish and it was really good, I adjusted the ingredients a little based solely on my cooking experience! !!! But I followed the recipe fairly close!!!! My entire family that ate it liked it alot. I will make it again but I will probably change a few things next time! !!!

  59. This is in the oven right now. I followed the recipe except for the ratio of ranch and hot sauce. We like just a little heat. Excited to try it!

  60. i tried this and it was absolutely delicious!!! The only thing that I tweaked was that it was a little dry when I took it out of the oven but all I did was add some ranch (just eyeballed it) and it was perfect! Even made it a little more creamier

  61. Pingback: What’s For Dinner? Buffalo Chicken Pasta Bake | Cornbread Mama

  62. Excellent recipe! Made it the first time and skimped on the ranch to cut some calories but found that it makes it much to dry. Now I use the full measurement of the ranch dressing and add a couple ingredients. Chopped green onions mixed in with the sauce, chicken and pasta adds flavor and a touch of color. And some Canned Fried Onions (the ones used for green bean casseroles) sprinkled over the top of the dish in the last 8-10 minutes of baking. Not saving any fat or calories but the additions were applauded by the family!

  63. Made this for dinner and my stepson had three servings!!! Definitely a hit in my home!! Delicious, followed instructions to the t! Amazing!!!

  64. I just got the recipe so I’m hoping that it’s good as it looks thanks for the recipe I’ll let you know how it turns out

  65. Just a helpful tip, if you put cooked chicken (from boiling, baking, skillet-ing, whatever) in your Kitchenaid mixer, or other brand, while it’s still warm with the original beater attachment and turn it on low to medium it’ll shred boneless chicken in like 30 seconds flat! It’s great if you use a lot of shredded chicken!

  66. Pingback: Buffalo Chicken Pasta Bake Recipe | Welcome To Grand Central

  67. Pingback: Buffalo Chicken Casserole - KEKO Cooks

  68. Since the guys at work love buffalo chicken dip I am throwing all the ready ingredients in a crock pot for finishing and I am confident this will be a hit.

    • That’d be awesome!!!!! I don’t know how familiar you are with zoodles, but just be sure to pat dry the zoodles before adding them to the casserole. It might get a little soupy

  69. This was delicious!! And super simple to make. If you love all these ingredients individually then you will love this dish. I did 1 cup ranch and 1/2 cup buffalo sauce since we are not big on spicey here. It was perfect! Even for my picky 10 year old that hates anything remotely spicey.

  70. Pingback: Work-Night Dinners! | Struggles and Motivations of a Working Mom

  71. Pingback: Soft food, surgery, and meals | the mockingjay's curse

  72. Pingback: What's For Dinner? Buffalo Chicken Pasta Bake | Cornbread Mama

  73. I’m thinking of making this for a friend who just had a baby as a freezer meal for them. What instructions can I give them for reheating it? I’m planning on giving it to them in two half size disposable aluminum foil pans. Thanks!

    • They can either reheat in the oven (350 for 20ish minutes) or just dish up and heat in the microwave. I’ve made this for the hubby and he just heats up his serving in the microwave. Either is fine… everything is cooked so it just need to be reheated πŸ™‚

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s