Buffalo chicken ravioli casserole

• portions: 6 servings
• temps actif: 12 minutes
• temps total: 27 minutes

Ingrédients

1 25-ounce bag frozen ravioli (like this)

2 cups chicken (cooked and shredded or chopped)

16 ounces mild Buffalo wing sauce

2 cups shredded cheese (like cheddar, Monterrey, or Colby)

8 ounces sour cream or cream of chicken soup (optional to cut heat of Buffalo sauce)

sliced green onion for garnish, if desired.

Instructions

Preheat the oven to 350℉

Cook and drain the ravioli according to package directions.

While the pasta is cooking, shred or cube the chicken and shred the cheese.

Drain the ravioli and place it in a 7x12-inch casserole dish. Cover the ravioli with chicken, pour over the Buffalo sauce, and evenly spread the cheese over the top. (You don't have to use the whole bottle of sauce if you don't want it that saucy. Also, to cut the heat you can mix the Buffalo sauce with sour cream or cream of chicken soup. Or, you can dollop sour cream on when you serve it.)

Cook in a 350℉ for about 15 minutes until the casserole is hot and the cheese on top is melted and bubbly.

You may want to let it cool 5 minutes before serving.

Nutrition

• Calories: 244 kcal
• Lipides Totaux: 17 g
• Lipides Saturés: 9 g
• Lipides Insaturés: 6 g
• Acides Gras Trans: 0.01 g
• Cholestérol: 84 mg
• Sodium: 2623 mg
• Glucides Totaux: 3 g
• Fibres Diététiques: 0.01 g
• Sucres Totaux: 2 g
• Protéines: 20 g