I never get sick of Buffalo chicken....EVER. If it were up to me, I would make it at least 3 times a week! Well, it's been a while since I've made a baked buffalo chicken dish so I decided why not make one for dinner tonight. This delicious Buffalo Chicken Bake has all of my favorites combined with pasta and topped with cheese and bread crumbs. Bake it in the oven and serve with a green salad and you have the perfect dinner!
Buffalo Chicken Bake
Cal 287, Carbs 32.5g, Fat 6g, Fiber 4g, Protein 24.5g
1 cup cooked chicken breast, chopped
8 oz. pasta of your choice (I used Barilla Whole Grain Penne)
1/8 cup reduced fat ranch dressing
1/2 cup non fat plain greek yogurt
3/4 cup reduced fat shredded mexican cheese blend, divided (I used Kraft)
1/4 cup reduced fat blue cheese crumbles
1/2 cup Franks Buffalo Wing Sauce
1/4 cup bread crumbs
1 tsp. garlic powder
1 tsp. salt
3 green onions, chopped
Preheat oven to 375 degrees. Cook pasta just until al dente. In a medium sauce pan, over low-medium heat, add ranch dressing, blue cheese, 1/4 cup of the shredded cheese, garlic powder, salt, buffalo wing sauce, and yogurt. Whisk until cheese is melted and ingredients are combined.
Spray a cooking dish and add pasta and chicken. Pour wing sauce mixture over it and mix until everything is well combined. Top with remaining shredded cheese and bread crumbs. Bake 25 minutes or until cheese is brown and bubbling. Top with green onions and additional wing sauce (Optional) Enjoy!