Ingredients
1
lb uncooked gluten-free penne pasta
1
can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
4
oz gluten-free cream cheese, cut into chunks
1/2
cup Frank’s™ RedHot™ Original cayenne pepper sauce
2
cups chopped cooked chicken breast
1/2
teaspoon garlic powder
1/2
teaspoon salt
2
cups potato chips, coarsely crushed
1
cup shredded Cheddar cheese (4 oz)
1/2
cup gluten-free blue cheese crumbles, if desired
Preparation
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cooking time.
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.
