Gluten Free Buffalo Chicken Casserole

• 1 lb uncooked gluten free penne pasta
• 1 (18 ounce) can Progresso Vegetable Classics creamy mushroom soup
• 4 ounces gluten free cream cheese, cut into chunks
• 1/2 cup gluten free hot sauce
• 2 cups chopped cooked chicken breasts
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 2 cups potato chips, coarsely crushed
• 1 cup shredded cheddar cheese (4 oz.)

1. Heat oven to 375u0b0F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cooking time.
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.

penne pasta, mushroom soup, cream cheese, gluten free, chicken breasts, garlic powder, salt, potato chips, cheddar cheese

Taken from www.food.com/recipe/gluten-free-buffalo-chicken-casserole-531754 (may not work)