buffalo chicken dip/soup/pasta

Name: Buffalo Chicken Dip/Soup/Pasta
Prep time: 5 min
Cook time: 40 min
Cuisine: Mexican
Ingredients: 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; 1/3 - block of queso blanco velveeta, diced; 1/2 cup(s) frank's red hot sauce; 1 teaspoon(s) chili de arbol powder; 1/2 teaspoon(s) black pepper; 1 package(s) rotini, or pasta of your choice (optional)

(1 rating)

review

Private Recipe by

Christine Whisenhunt

@cwhisenhunt

Visalia, CA

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

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(1 rating)

prep time 5 Min

cook time 40 Min

Ingredients For buffalo chicken dip/soup/pasta

2 can

(12.5 oz./ea.) chicken, drained
1 can

(15.25 oz.) corn, drained
1 can

(14.5 oz.) diced tomatoes, with juice
1 can

cream of celery soup
1/3

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)

How To Make buffalo chicken dip/soup/pasta

1
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!

2
*Pictures above show it before and after pasta is added.*
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