Recipe Categories

Ingredients

• 3 to 4 boneless, skinless chicken breast halves, cooked and cut crosswise into strips

• 2 tablespoon butter

• 1/3 cup cayenne hot pepper sauce, plus additional for garnish

• 3/4 cup chopped onion

• 1 (10 1/2 oz.) can condensed chicken broth

• non-stick cooking spray

• 2 tablespoon olive oil

• 2/3 cup crumbled blue cheese

• 1/2 teaspoon minced garlic

• 1 cup panko bread crumbs

• 1 (12 oz.) can PET® Evaporated Milk

• 3 tablespoon all purpose flour

• 1 cup ranch salad dressing

• 1 (8 oz.) package shredded sharp cheddar cheese

• 1 1/2 cup thinly sliced celery

• 8 ounce uncooked elbow macaroni (1 3/4 cups)

Instructions

HEAT oven to 350°F. Coat 13 x 9-inch baking dish with no-stick cooking spray. Cook macaroni according to package directions, just until tender. Drain.

COMBINE cooked macaroni and chicken mixture in large bowl, stirring until blended. Spread in prepared baking dish. Cover with foil. Bake 25 minutes.

HEAT olive oil in large saucepan over medium heat. Add celery, onion and garlic; cook 7 minutes or until tender. Stir in flour until completely blended. Stir in evaporated milk and chicken broth. Bring to a boil, stirring constantly. Reduce heat to low. Stir in cheddar cheese, stirring until cheese is melted. Stir in ranch dressing, hot sauce and chicken. Remove from heat.

MELT butter in large skillet over medium heat. Add bread crumbs; saute 3 minutes or until lightly toasted. Sprinkle evenly over casserole. Top evenly with blue cheese. Bake, uncovered, an additional 5 to 10 minutes or until hot and bubbly. Let stand 5 minutes before serving. Serve with additional hot sauce, if desired.