- 3 cups shredded cooked chicken
- 2 tablespoons cayenne pepper sauce
- 1/3 (16 ounce) package rotini pasta, cooked and drained
- 1 stalk celery, sliced
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1/4 cup blue cheese salad dressing
- 1 cup shredded Monterey Jack cheese
- Heat the oven to 350 degrees F. Lightly grease an 11x8x2-inch baking dish.
- Stir the chicken and pepper sauce in a large bowl. Stir in the rotini, celery, soup, dressing and 1/2 cup cheese. Spoon the chicken mixture into the baking dish. Sprinkle with the remaining cheese.
- Bake for 25 minutes or until the chicken mixture is hot and bubbling and the cheese is melted.