Buffalo Chicken Dip/Soup/Pasta

Christine Whisenhunt


This is TASTY! I started out tonight wanting to make some sort of buffalo chicken something or other. I didn't have the usual ingredients for the dip, so then I thought soup, and in the end I threw some pasta into it, but this could easily be used as any of the 3. It would make a great dip for parties, or soup for a cold night, or add pasta for a full meal. It's versatile for sure, and full of flavor. I will say, you better like HOT though! I used 1/2 cup of Frank's Red Hot Sauce and I had to eat with a kleenex in one hand. It definitely cleared my sinuses! It was totally worth it though! LOL

pinch tips: How to Carve a Whole Chicken



5 Min


40 Min


2 can(s)
(12.5 oz./ea.) chicken, drained
1 can(s)
(15.25 oz.) corn, drained
1 can(s)
(14.5 oz.) diced tomatoes, with juice
1 can(s)
cream of celery soup
block of queso blanco velveeta, diced
1/2 c
frank's red hot sauce
1 tsp
chili de arbol powder
1/2 tsp
black pepper
1 pkg
rotini, or pasta of your choice (optional)

Directions Step-By-Step

Put all ingredients in a sauce pan and heat through on medium heat, stirring frequently to prevent burning. (If making pasta, get the pasta going first.) When heated through and cheese is melted, it's ready to serve as a dip or soup, or to be tossed with pasta. Enjoy!
*Pictures above show it before and after pasta is added.*

About this Recipe