Ingredients
6
6 servings
- •½ pound cubed cooked chicken
- •2 tablespoons hot sauce, or to taste
- •2 tablespoons ranch dressing, or to taste
- •1 (7.25 ounce) package macaroni and cheese mix
- •¼ cup margarine
- •¼ cup 2% milk
- •2 stalks celery, chopped
- •2 tablespoons crumbled blue cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix chicken, hot sauce, and ranch dressing together in a bowl until coated; set aside for flavors to blend.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer back to the pot. Stir margarine, milk, and cheese powder into pasta until sauce is smooth.
- Pour half of the macaroni and cheese into an 8-inch square casserole dish; top with chicken mixture, celery, and blue cheese. Spread remaining macaroni and cheese on top of blue cheese layer.
- Bake in the preheated oven until chicken is warmed and casserole is bubbling, about 15 minutes.
Nutritional Facts
Per 6 servings
- Calories: 304
- Carbohydrate: 24g
- Fat: 15g
- Fiber: 1g
- Protein: 17g
- Sugar: 4g
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