Rating: 4.5 stars 4.4
72 Ratings
  • 5 star values: 51
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 2

My family's favorite comfort food!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

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  • 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.

  • Stir sour cream and cream cheese together in a bowl until smooth; add evaporated milk. Stir Buffalo wing sauce and ranch dressing into sour cream mixture; mix in shredded chicken, macaroni, and 1 1/2 cups Cheddar cheese. Pour macaroni mixture into prepared baking dish. Top with bread crumbs and remaining 1/2 cup Cheddar cheese; drizzle melted butter over the top.

  • Bake in the preheated oven until bubbling and golden, 20 to 30 minutes.

Cook's Note:

You can substitute 2 to 3 boiled and shredded chicken breast halves for the rotisserie chicken.

Nutrition Facts

917 calories; protein 44.7g; carbohydrates 67.1g; fat 53.3g; cholesterol 179.5mg; sodium 1729.5mg. Full Nutrition
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