Buffalo Chicken Casserole

 If you like buffalo chicken dip, you'll love this all-in-one Buffalo Chicken Casserole. It's creamy, cheesy and bursting with buffalo ranch flavor.

INGREDIENTS:

•  12 ounces rotini pasta about 4 cups dry
• 8 ounces cream cheese softened
• 14 ounces evaporated milk 1 can
• 1 ounce ranch salad dressing seasoning mix 1 package
• 3/4 cup ranch dressing
• 1 1/2 cups buffalo wing sauce
• 2 1/4 cups shredded rotisserie chicken
• 3 cups shredded cheddar cheese divided

OPTIONAL TOPPINGS:

• ranch dressing
• green onions sliced

INSTRUCTIONS:

1.  Preheat the oven to 350 degrees Fahrenheit.
2. Cook pasta according to the package directions.
3. While the pasta is cooking: In a bowl, use a hand mixer to beat the cream cheese until smooth.
4. Add in the evaporated milk, ¼ of a cup at a time, mixing between each addition. Mixing in the milk slowly will help your mixture to stay smooth and not have small chunks of cream cheese.
5. Add the ranch dressing and buffalo sauce. Mix well.
6. Add the chicken and 1 ½ cups cheese. Stir to combine.
7. Mix in the drained pasta until it is coated.
8. Spray a 9×13 baking pan with cooking spray.
9. Add noodle mixture to the casserole. Spread it out evenly.
10. Top with the remaining cheese.
11. Bake for 25-30 minutes or until it is bubbly and heated through. I do 25 minutes, then 3 minutes under the broiler on low to crisp up the top.
12. Drizzle ranch dressing over the top of the casserole.
13. Sprinkle with sliced green onions or bleu cheese crumbles.