Ingredients

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• 8 ounces uncooked radiatore (radiator shaped) pasta (about 3 cups)

• 1 can (10 1/2 ounces) Campbell's® Condensed Spicy Buffalo-Style Cream of Chicken Soup

• 3/4 cup milk

• 1 1/2 cups diced cooked chicken

• 2 cups shredded Monterey Jack cheese (about 8 ounces) (amount divided in recipe steps below)

• 2 green onion, sliced (about 1/4 cup)

Directions​

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1. Cook and drain the pasta according to the package directions. While the pasta is cooking, heat the oven to 375°F.

2. Stir the soup, milk, chicken,1 1/2 cups cheese and the cooked pasta in a bowl. Spoon the mixture into an 11x7x2-inch baking dish.

3. Bake for 10 minutes. Stir the pasta mixture. Sprinkle with the remaining 1/2 cup cheese and bake another 5minutes or until the cheese is melted. Sprinkle with the green onions before serving.

 

​Tips

• You can also drizzle with 1/4 cup blue cheese dressing before serving, if desired.