Buffalo Chicken Baked Ziti Recipe 435

Steps:

• To cook shredded buffalo chicken, put frozen chicken in slow cooker and pour in the buffalo wing sauce. Sprinkle ranch dip mix on top and add butter. Cook on low for 9 hours. Use a spaghetti spoon or fork to shred the chicken-it should fall apart with very little effort. Preheat oven to 350 degrees F. Cook rigatoni pasta according to package directions. Lightly coat a casserole dish with cooking spray. In a large bowl mix shredded buffalo chicken, ricotta, ranch dressing, and rigatoni, and pour into casserole dish. Top with smoked fontina. Place in oven and set timer for 25 mins. After 25 mins, broil for 2 to 3 minutes or until cheese is slightly browned. Serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• While the ziti is cooking, melt butter in a cast iron skillet over medium heat. Add garlic and cook until golden, about 2 minutes. Add flour and whisk to combine; cook for 1 minute. Add heavy cream and whisk until no clumps remain; bring to a simmer. Be careful not to curdle the cream--adjust temperature if necessary; simmer until thickened, about 2 minutes.
• Add cream cheese; break up with a wooden spoon until combined and melted. Stir in Buffalo sauce and ranch seasoning until combined.
• Drain ziti and add to the skillet with shredded chicken; stir until coated. Top with Cheddar cheese.
• Bake in the preheated oven until Cheddar is melted and golden, 15 to 20 minutes. Garnish with green onions and serve.

Steps:

• Preheat oven to 350°F.
• Boil pasta until cooked all the way through.
• Drain, and pour into a 13x9-inch baking dish.
• Cut chicken strips into bite size pieces.
• Add to pasta.
• Pour sauce and half of the cheese over the pasta.
• Stir until well mixed.
• Sprinkle remaining cheese over the top, and bake for 25-30 minutes until cheese starts to brown.

Steps:

• Preheat oven to 375°F (190°C).
• Boil pasta for 10 minutes, then drain.
• Dice chicken breasts and cook thoroughly. Add tomato sauce, then add cooked pasta and mix until the pasta is coated with sauce.
• Pour half of the pasta into a greased 11x7-inch (27x17 cm) or 9x13 inch (22x33 cm) baking dish. Sprinkle evenly with 1 cup (100 G) of mozzarella cheese, ½ cup (55 G) of parmesan, ⅛th cup of basil. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining cheese and basil.
• Bake for 20 minutes, remove and sprinkle immediately with additional Parmesan cheese and fresh basil.
• Enjoy!