Ingredients
Scale
- 2 cups elbow macaroni
- 1 pound boneless, skinless chicken breasts
- 1 cup buffalo sauce
- 2 cups shredded cheddar cheese
- 8 oz cream cheese
- 1/2 cup panko breadcrumbs
- 1/2 cup grated parmesan cheese
Instructions
- Cook the elbow macaroni according to package instructions; drain and set aside.
- In a skillet over medium heat, cook seasoned chicken breasts until fully cooked (about 7-10 minutes per side). Shred the chicken once cooked.
- Lower the heat in the skillet, add cream cheese and half of the buffalo sauce; stir until melted.
- Mix in cheddar cheese until well combined. Add cooked macaroni and shredded chicken; stir until coated.
- Preheat oven to 350°F (175°C). Transfer mixture to a greased baking dish.
- Combine panko breadcrumbs and parmesan; sprinkle over the top. Bake for 20-25 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg