Ingredients
The following ingredients have 5 Servings
- 1/2-pound medium short cut pasta (elbows, shells)
- 3 cups cooked shredded or chopped chicken
- 8 ounces Velveeta cheese, cubed
- 1 (10.75 ounce) condensed Cheddar cheese soup
- 1 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 1 (3/4 ounce) packet Ranch Dressing and Dip Mix (like Hidden Valley)
- 1/8 to 1/2 cup hot sauce, to taste
Instruction
- Preheat oven to 350 degrees F. Butter a 2 quart casserole dish; set aside.
- Add pasta to boiling salted water, cook to al dente; drain well and add to casserole dish. Stir in chicken.
- Meanwhile, heat the Velveeta and soup together until cheese is melted. Blend in the cheddar cheese and milk.
- Stir in the Ranch dressing mix and hot sauce; pour over chicken and pasta and stir.
- Bake, uncovered, for 30 to 35 minutes, or until heated through and bubbly.
