Buffalo Chicken Casserole

I am in a super busy season right now.  It seems I live in extremes.  Either my plate is full.  Or it totally sits empty.  Well right now it is spilling off the edges.  Which makes cooking, which I usually love to do, sort of an extra chore that needs to be done.  So when I come across an easy, super delicious recipe I am thrilled.  And this is one that is a keeper.  Everyone loved it and it was super simple to put together, and even though I made it fresh, I'm betting it would freeze really well.  Next time I'm definitely making a double batch so that I can freeze one.

Buffalo Chicken Casserole
(adapted from Homemade Delish)

-4-6 chicken breasts (depending on size)

-olive oil

-salt and pepper to taste

-1 - 16 oz. (1 lb.) box of penne, whole wheat or white, or similar pasta.  I used bow ties

-1/2  cup Franks Red Hot Sauce (Son likes it hot and added extra at the table.  I'll probably add more during cooking next time I make this)

-3/4 cup Ranch or Blue Cheese Dressing

-1 cup shredded Colby Jack or Cheddar cheese

-another cup of shredded cheese or crumbled blue cheese (optional)

Cook pasta according to direction until al dente, firm but not hard.  (It will continue to cook in the oven)

Cut the chicken into bite sized cubes, season with salt and pepper.  Heat olive oil in fry pan, add chicken and  fry until it's cooked thru and a nice golden brown.  (Don't overcook as they'll continue to cook in the oven).

Add dressing and hot sauce.  Simmer slowly for 1 or 2 minutes.  Turn off heat and add 1 cup of shredded cheese, stirring until it melts.

Add the cooked pasta, stirring gently until it's all coated and mixed.  Pour into a lightly greased deep baking dish.  Sprinkle the rest of shredded cheese or the crumbled blue cheese on top if desired.

Bake at 350*F for 20 - 25 minutes.

Serve with a nice refreshing salad.  (I made a spinach, strawberry, onion, walnut salad with a really light poppyseed dressing)

This will serve 4 - 6 depending on appetites.
All super easy, super good!