Buffalo Chicken Pasta Bake (Print Version)

# Ingredients:

01 - 2 cups shredded rotisserie chicken.
02 - 16 oz of penne pasta, uncooked.
03 - 1/2 teaspoon onion powder.
04 - 3 cups chicken stock.
05 - 14.5 oz can of diced petite tomatoes, no liquid.
06 - 3/4 cup ranch or blue cheese dressing.
07 - 1 stalk celery, chopped finely.
08 - A pinch of crushed red chili flakes (optional).
09 - 1 teaspoon parsley flakes, dried.
10 - 1 teaspoon dried chives.
11 - 3/4 teaspoon garlic powder.
12 - 3/4 cup buffalo wing sauce.
13 - 1/2 cup mozzarella, shredded.
14 - 1/2 teaspoon dried dill.
15 - 1/2 cup cheddar cheese, shredded.

# Instructions:

01 - Set your oven to 425°F and lightly grease a 13x9-inch dish.
02 - Mix together chicken stock, buffalo sauce, dressing, and the seasonings directly in the dish.
03 - Combine the pasta, chicken, celery, and tomatoes with the sauce, making sure it's evenly mixed.
04 - Put foil over the dish and cook in the oven for about 40 minutes, until the pasta is close to done.
05 - Remove foil, spread the shredded cheeses on top, and bake for 5 extra minutes. Let cool for 5 minutes before serving.

# Notes:

01 - Feel free to tweak the spiciness.
02 - Cooking times might differ depending on the type of dish you use.
03 - Raw chicken can be substituted for cooked.

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