Buffalo Chicken and Noodle Ramekins #RSC |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ready, Set, Cook! Hidden Valley Contest Entry. I created this tasty recipe that features elbow noodles in a ranch sauce, topped with diced chicken, buffalo wing sauce and blue cheese! I like that it is quick to prepare and it will wow any buffalo wing lovers! Ingredients:
1 tablespoon olive oil |
2 shallots, peeled and chopped |
1/2 cup celery, chopped |
6 ounces plain greek yogurt |
1 (1 ounce) hidden valley original ranch dips mix |
8 ounces elbow macaroni, cooked according to manufacturer's directions |
1 1/2 cups cooked chicken breasts, diced |
1/2 cup buffalo wing sauce |
1 cup blue cheese, crumbled |
1/2 cup plain breadcrumbs |
Directions:
1. Preheat oven to 350 degrees F. Spray 8 ramekins with non-stick cooking spray.
2. Heat olive oil in a 10-inch skillet over medium heat. Add shallots and celery. Cook and stir for 2 minutes. Remove from heat. Stir in yogurt and dip mix. Add noodles and stir.
3. Divide noodle mixture among the ramekins. Top with diced chicken. Spoon buffalo wing sauce over chicken. Sprinkle with crumbled blue cheese and bread crumbs.
4. Bake at 350 degrees F. for 20 minutes, or until heated through.
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