Buffalo Chicken Casserole

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 Buffalo Chicken Casserole 


Ingredients
4 chicken breasts (cooked and shredded)
16 ounces of softened cream cheese (two 8 ounce packs)
1 cup whole milk
8 ounces of shredded sharp cheddar cheese
2 tablespoons ranch dressing
16 ounces of cooked penne pasta (any pasta will work)
1/2 cup of buffalo sauce
4 stalks cut celery

Instructions 
1. Boil chicken in large pot for 40 minutes. Boiling works better for shredding! Then cool down with cold water and shredding apart.
3. Put shredded chicken in a bowl with the buffalo sauce and marinade for 1 hour.
4. Cook pasta according to the instructions and drain and put back in pot.
5. In a large bowl mix cream cheese, milk and ranch dressing.
6. Take the mixture of cream cheese and put into the pot with the pasta and mix well.
7. Preheat oven to 350 degrees.
8. In a 16x8 baking dish or one of similars size and pour the pasta cream mixture into the dish, then spread the shredded sharp cheddar cheese all over the top, then spread the shredded buffalo chicken over the cheddar cheese.
9. Bake covered for 30 minutes, then pull the cover off and bake for another 20 minutes.
10. Pull out of over and top with the cut celery and serve.





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