Time 45m Yield Serves 6 (serving size: about 1 1/2 cups) Number Of Ingredients 15 Steps:
Preheat oven to 375°F. Coat a 13- x 9-inch baking dish with cooking spray. Prepare pasta in a large stockpot according to package directions for al dente. Drain pasta; return to stockpot, and set aside. While pasta cooks, melt 2 tablespoons of the butter in a large saucepan over medium. Add flour; cook, whisking constantly, until golden brown, about 1 minute. Gradually add half-and-half, whisking constantly; cook, whisking often, until mixture is thickened and coats back of a spoon, about 3 minutes. Reduce heat to low; gradually add 2 cups of the Cheddar 1/2 cup at a time, stirring until melted and smooth after each addition. Remove from heat; whisk in hot sauce, sour cream, Worcestershire, and salt. Pour sauce over drained pasta in stockpot; add chicken, carrots, and celery, and toss gently to evenly combine. Spoon mixture into prepared baking dish. Melt remaining 2 tablespoons butter in a small saucepan over low. Stir together melted butter and panko in a small bowl. Sprinkle casserole evenly with remaining 1 cup Cheddar and panko mixture. Bake in preheated oven until casserole is golden brown and bubbly, 25 to 30 minutes. Sprinkle evenly with blue cheese, and garnish with celery leaves. Serve hot.
Time 40m Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray and set aside. In a separate bowl, stir together condensed soup, softened cream cheese, milk, buffalo wing sauce, and ranch seasoning. Gently fold in chicken, cooked pasta and celery. Transfer mixture to prepared baking dish. Sprinkle cheddar cheese over top. Cover tightly with foil or a lid, and bake for about 20-25 minutes (or until hot and bubbly and cheese is melted).
Time 40m Yield 10 Number Of Ingredients 11 Steps:
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Make scalloped potatoes as directed on box for stove-top directions, reserving butter for topping. Stir in cream cheese, chicken and Buffalo wing sauce. Pour into baking dish. In 10-inch skillet, melt butter over medium-low heat. Toast bread crumbs in butter about 5 minutes or until light golden brown. Stir in garlic powder. Sprinkle over chicken and potatoes. Bake 12 to 15 minutes or until sauce is bubbling. Let stand 5 minutes before serving (sauce will thicken as it stands). Serve with blue cheese and celery sticks.
Time 1h20m Yield 10 Number Of Ingredients 12 Steps:
Preheat oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray. Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast. Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes. Reduce oven heat to 400 degrees F (205 degrees C). Spread chicken cubes over roasted potatoes. Sprinkle Mexican cheese blend, cooked bacon, and green onions over chicken. Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes. Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
Time 1h20m Yield 8 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of water to a boil; add chicken tenders. Cook until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 10 to 15 minutes. Drain and cool until easily handled, about 5 minutes. Shred chicken with 2 forks. Beat cream cheese in a blender until smooth. Add ranch dressing, Buffalo wing sauce, and water; blend until smooth. Mix in shredded chicken and Colby Jack cheese. Spread rice in a 9x13-inch baking dish. Pour Buffalo chicken mixture on top. Sprinkle Cheddar cheese on top. Cover baking dish with aluminum foil. Bake in the preheated oven until Cheddar cheese is melted and bubbly, about 45 minutes. Sprinkle corn chips on top.
Yield 6 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. In a large bowl, combine the chicken, buffalo sauce, plain Greek yogurt, ranch dressing, cream of chicken soup, garlic salt, and paprika, and mix until well combined. Spray a 9x9 or 13x9 inch pan with non stick cooking spray. Spread the mixture out, in the greased pan. Sprinkle on the Italian bread crumbs, and top with the mozzarella cheese. Place in the oven and bake for 20-25 minutes. Then turn the oven off, and the broiler on high and broil for 2 minutes until the cheese is golden and gets a little crunchy on top. Remove from oven and serve over white rice, and garnish with a pinch of black pepper.
Time 55m Yield 4 Number Of Ingredients 8 Steps:
Cook rice in water 20 minutes as directed on package. Meanwhile, heat oven to 350°F. In 12-inch skillet, heat oil over medium-high heat. Add chicken and celery; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center. Remove from heat. Open can of tomatoes; cut up tomatoes in can. Stir tomatoes and wing sauce into chicken mixture. Spray 8-inch square baking dish with cooking spray. Spoon cooked rice into dish. Spread chicken mixture over rice (do not stir). Bake 25 to 30 minutes or until hot in center. Drizzle dressing over top.
Time 35m Yield 8 servings (1/2 cup each) Number Of Ingredients 7 Steps:
Heat oven to 400°F. Cook cauliflower in saucepan of boiling water 5 min.; drain well. Microwave Neufchatel in large microwaveable bowl on HIGH 30 sec. Add milk; stir until Neufchatel is completely melted and mixture is well blended. Stir in wing sauce and garlic powder. Add cauliflower, celery and 3/4 cup cheddar; mix lightly. Spoon into 8-inch square baking dish sprayed with cooking spray; top with remaining cheddar. Bake 20 min. or until heated through.
