3 cups diced chicken breast
1/2 -3/4 cups hot wing sauce, depending on your tastes
1 lb. box of penne pasta (can use rotini or any other type you might have on hand)
1 8 oz. block of cream cheese, softened
1 can evaporated milk (12 oz,)
2 cups milk
2 Tbs. butter
3 cups shredded cheddar cheese
1/2 cup bleu cheese crumbles (optional)
2 Tbs. Ranch dressing mix
1/2 tsp. seasoned salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. celery salt
Cook the pasta in salted water as directed on the package. Under cook by about 1 minute or 2 to get al dente pasta. Drain well, but do not rinse.
Chop the chicken in to bite size pieces and then toss with 1/2 cup buffalo sauce. Use more buffalo sauce if you like more spice. I used some chicken breasts I had baked the day before. You could also use a rotisserie chicken for convenience.
Place the cream cheese, cubed in the warm pan you cooked the pasta in. Add the canned milk, the 2 cups milk, the butter and the seasonings, including the ranch dressing mix. Whisk together over low heat. Stir often because this will stick. Bring it up to almost a boil, but don't let it boil. Turn the heat down and whisk in 2 cups of the cheddar cheese. Blend until it melts. Also stir in 2 Tbs. of additional buffalo sauce. At the very end add in the bleu cheese if you using it. The bleu cheese is optional, because so many people do not care for it. Once this all bakes, you don't really taste it that much though. Fold in your pasta and the buffalo chicken and toss until it is all well coated.
Pour the mixture into a large baking dish or
casserole that has been sprayed with nonstick spray. A 9"x13" works well for this. Sprinkle the top with the 1 cup shredded cheddar cheese you have left. Place in a preheated 350 degree oven for about 40 minutes until hot and bubbly and starting to brown. Garnish the top with sliced green onions or chives.