Source: sixsistersstuff.com
NOTES: made this last night. SUPER DRY. Think pasta and bread crumbs. I'd like to try it again and double the sauce (cream cheese, buffalo sauce, ranch) and see if that makes it better. Definitely wouldn't make it the same again. But I think it has potential.
Also: I was worried the buffalo sauce would make it too spicy, so I did 1/2 c. of ranch and 1/4 c. buffalo sauce. It was fine for me, but Derek thought a more spicy would be be better. So next time I'd do half ranch, half buffalo.
1 (16 ounce) package Penne pasta
1 (8 ounce) package cream cheese (softened)
1/2 cup buffalo sauce
1/4 cup ranch dressing
4 boneless skinless chicken breasts (cooked and shredded)
1 1/2 cups shredded Mozzarella cheese (divided)
1 Tablespoon butter
3/4 cup Italian bread crumbs
DIRECTIONS:
Preheat oven to 400 degrees.
Cook noodles according to package. Set aside to cool.
In a bowl, combine cream cheese, buffalo sauce, ranch, shredded chicken, 1 cup Mozzarella and cooked cooled noodles.
Spread mixture in 9 x 13 inch pan.
In a small bowl, combine melted butter and bread crumbs. Sprinkle mixture over casserole and top with remaining 1/2 cup cheese.
Bake for 20 minutes, or until cheese has melted and begins to golden.
Preheat oven to 400 degrees.
Cook noodles according to package. Set aside to cool.
In a bowl, combine cream cheese, buffalo sauce, ranch, shredded chicken, 1 cup Mozzarella and cooked cooled noodles.
Spread mixture in 9 x 13 inch pan.
In a small bowl, combine melted butter and bread crumbs. Sprinkle mixture over casserole and top with remaining 1/2 cup cheese.
Bake for 20 minutes, or until cheese has melted and begins to golden.
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