Buffalo Chicken Mac & Cheese
- Heat half of the oil in a large nonstick skillet set over medium to high heat. Cook chicken, stirring often, for 5 minutes or until golden brown. Transfer to a plate. Reduce the heat to medium.
- Add remaining oil, carrots and celery to pan. Cook stirring occasionally, for 5 minutes until vegetables are tender-crisp. Add garlic and cook, stirring for 1 minute. Stir in soup, water and buffalo sauce; bring to simmer, stirring often, for 4 minutes.
- Meanwhile, cook pasta according to package directions; drain and return to pan. Add soup mixture and cheese to hot pasta; stir until cheese is melted.
This not-too-spicy version of hot wings only has a mild to medium level of kick, but if everyone wants a different level of spice, simply omit the Buffalo sauce from the recipe and have everyone mix a dash or two into their own serving, to taste.
Recipe Made With
CAMPBELL’S® Condensed Cream of Chicken
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