Before leaving Saturday morning, Mike mentioned that he wanted a really good dinner when he got home. He was half kidding, but I put on my thinking cap. Saturday afternoon rolled around and I had less than zero desire to go to Publix, so pantry diving I went.
I modified this Buffalo Chicken Casserole recipe and it turned out great! It was the perfect “manly” dinner for Mike and it wasn’t too spicy for me. Plus, it tasted rich and hearty without having a lot of rich (stomach-killing) ingredients.
Buffalo Chicken Noodle Casserole
Ingredients
- 1 lb cooked chicken breast, shredded
- 1/3 cup Frank's Hot Sauce
- 8 oz cooked corkscrew pasta
- 1 cup light sour cream (I’m partial to Daisy)
- 1/2 packet Ranch Dressing mix
- 1 cup cheddar cheese, divided
- 1 can condensed cream of chicken soup (I used Campbell's Healthy Request)
- 1/4 cup crushed Ritz crackers
- 1/4 cup French Fried Onions
Instructions
- Heat oven to 350 and grease 13x9 inch dish with cooking spray.
- Mix together sour cream and dressing mix.
- Add soup, hot sauce and 1/2 cup cheddar cheese to sour cream. Mix well.
- Add chicken to sauce and stir until combined. Then, add noodles and stir.
- Spread mixture into baking dish.
- Sprinkle remaining 1/2 cup cheese and the crushed crackers on top of the casserole.
- Cover with foil and bake 30 minutes.
- Uncover, add French Fried Onions and bake 10 minutes longer.
- Enjoy!
I also came across this Candy Corn Halloween Cookie Bark recipe that I really wanted to make. Let’s pretend I got around to making this before Halloween, ok? I got all the ingredients, but omitted the candy corn because I thought that was sweetness overkill. I followed the directions, but mine did not come out looking anything close to Pinterest-worthy. Thus, I give you Monster Vomit:
I really don’t care what it looks like, though, because it’s delicious!! The most common sound heard at our house over the weekend was the *snap* of the Tupperware container in the fridge.
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