Buffalo Chicken Pasta Bake

 I like Buffalo Chicken!  But I'd only ever had take out wings or frozen wings or tenders.  I've no idea why I felt Buffalo Chicken was something to by only as a convenience.   I find I prefer chicken that is not breaded when I'm making Buffalo Chicken.  

One day I tried my hand at a Buffalo Chicken Pizza, which I need to share with you shortly!   It was so good that when I stumbled upon the Buffalo Chicken Pasta Bake recipe, I was more than ready to give it a try.  I made it as it was written initially but on the second trial run decided that cutting back on the cream cheese (original recipe called for 8 ounces) was a better way to go.  I love cream cheese but it really overpowered all the flavor of the casserole.   We really like the altered version best.  It's still rich and creamy but the flavor of the salad dressing and the hot sauce is better balanced with the cream cheese flavor.

I usually use leftover cooked chicken to make this dish.  You could sub in rotisserie chicken or cook it from scratch, too.

I've only ever used the Burman's Hot Sauce, which we find is mild enough with just enough of that nice vinegar-y punch and the Aldi bottled Ranch Dressing in this dish.  I suppose if you prefer to make your Ranch dressing from a powdered mix (homemade or store bought), you could do so, but you definitely want the dressing, not just the powdered mix.  You'll want that moisture in the dish or the pasta and chicken will come out very dry.  

This is one of those dishes you can make ahead and/or is incredibly good as leftovers.    This makes up an 8-inch pan square pan.  You will get four very hearty servings or six regular servings.

Buffalo Chicken Pasta Bake

2 cups chicken (Rotisseries, leftovers or freshly cooked)

1/3 cup hot sauce (we like Burman's from Aldi)

1/2 cup Ranch dressing

1 1/2 cups Mozzarella, divided

4 ounces cream cheese, softened (the original recipe called for 8 ounces but that's a very rich dish)

8 ounces pasta, cooked (I like Penne or an equally sturdy pasta shape)

Finely chopped celery (optional)

Blue cheese or Gorgonzola crumbles (optional)

Mix chicken, hot sauce, Ranch dressing, 1 cup of Mozzarella and the softened cream cheese.  It's much easier to mix in if you heat in the microwave for 30 seconds or so.  Add pasta and pour into a greased 8-inch square pan.   Top with remaining Mozzarella.   Bake at 350 for about 25-30 minutes until hot and bubbly.

Before serving, sprinkle top with finely minced celery.  I like doing this because it adds a nice bit of crunch, but sometimes, I just add that and shredded carrots to my salad and serve that alongside.