Gluten-Free Buffalo Chicken Casserole

Name: Gluten-Free Buffalo Chicken Casserole
Prep time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 1 lb uncooked gluten-free penne pasta; 1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup; 4 oz gluten-free cream cheese, cut into chunks; 1/2 cup Frank's™ RedHot™ Original cayenne pepper sauce; 2 cups chopped cooked chicken breast; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 2 cups potato chips, coarsely crushed; 1 cup shredded Cheddar cheese (4 oz); 1/2 cup gluten-free blue cheese crumbles, if desired

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Betty Crocker Kitchens

Updated Apr 16, 2019

Gluten-Free Buffalo Chicken Casserole

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Prep Time 15 min
Total 30 min
Servings 8
Ingredients 10

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Ingredients

1 lb uncooked gluten-free penne pasta
1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
4 oz gluten-free cream cheese, cut into chunks
1/2 cup Frank's™ RedHot™ Original cayenne pepper sauce
2 cups chopped cooked chicken breast
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 cups potato chips, coarsely crushed
1 cup shredded Cheddar cheese (4 oz)
1/2 cup gluten-free blue cheese crumbles, if desired

Instructions

Step
1

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cooking time.
Step
2

Return pasta to same pot; stir in soup, cream cheese and hot sauce. Add chicken, garlic powder and salt. Pour pasta into baking dish. Sprinkle with chips. Bake 15 minutes, adding Cheddar cheese the last 5 minutes. Sprinkle with blue cheese crumbles. Let stand 5 minutes before serving.

Nutrition

330 Calories

17g Total Fat

18g Protein

25g Total Carbohydrate

2g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 330

Calories from Fat: 150

Total Fat: 17g; 26%

Saturated Fat: 7g; 36%

Trans Fat: 1/2g

Cholesterol: 60mg; 19%

Sodium: 1110mg; 46%

Potassium: 240mg; 7%

Total Carbohydrate: 25g; 8%

Dietary Fiber: 1g; 6%

Sugars: 2g

Protein: 18g

% Daily Value*:

Vitamin A: 8%; 8%

Vitamin C: 10%; 10%

Calcium: 15%; 15%

Iron: 8%; 8%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;