Prep Time 20m
Cook Time 40m
Ready Time 60m
Yield 8 servings

  • Crisco® Original No-Stick Cooking Spray
  • 8 ounces uncooked elbow macaroni (1 3/4 cups)
  • 2 tablespoons Crisco® Pure Olive Oil
  • 1 1/2 cups thinly sliced celery
  • 3/4 cup chopped onion
  • 1/2 teaspoon minced garlic
  • 3 tablespoons Pillsbury BEST™ All Purpose Flour
  • 1 (12 oz.) can PET® Evaporated Milk
  • 1 (10 1/2 oz.) can condensed chicken broth
  • 1 (8 oz.) package shredded sharp cheddar cheese
  • 1 cup ranch salad dressing
  • 1/3 cup cayenne hot pepper sauce, plus additional for garnish
  • 3 to 4 boneless, skinless chicken breast halves, cooked and cut crosswise into strips
  • 2 tablespoons butter
  • 1 cup panko bread crumbs
  • 2/3 cup crumbled blue cheese
Preparation Directions
  • Step 1Heat oven to 350°F. Coat 13 x 9-inch baking dish with no-stick cooking spray. Cook macaroni according to package directions, just until tender. Drain.
  • Step 2Heat olive oil in large saucepan over medium heat. Add celery, onion and garlic; cook 7 minutes or until tender. Stir in flour until completely blended. Stir in evaporated milk and chicken broth. Bring to a boil, stirring constantly. Reduce heat to low. Stir in cheddar cheese, stirring until cheese is melted. Stir in ranch dressing, hot sauce and chicken. Remove from heat.
  • Step 3Combine cooked macaroni and chicken mixture in large bowl, stirring until blended. Spread in prepared baking dish. Cover with foil. Bake 25 minutes.
  • Step 4Melt butter in large skillet over medium heat. Add bread crumbs; saute 3 minutes or until lightly toasted. Sprinkle evenly over casserole. Top evenly with blue cheese. Bake, uncovered, an additional 5 to 10 minutes or until hot and bubbly. Let stand 5 minutes before serving. Serve with additional hot sauce, if desired.
PET is a trademark of Eagle Family Foods Group, LLC, used by permission.
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