Sunday Funday.

On Sundays, Mike and I choose to cook for the upcoming week (which usually doesn't last the week). Yesterday, we decided to make buffalo chicken pasta and mini chicken pot pies. Delicious. The pasta has the perfect amount of hot-ness to it and the pot pies are just plain adorable.

 

• 1 (16 ounce) package uncooked rotini pasta
• 1/2 cup mayonnaise
• 1 cup chunky blue cheese dressing
• 1/2 cup buffalo wing sauce
• 1 teaspoon salt

• 1/2 teaspoon black pepper
• 1 pound frozen cooked chicken strips, defrosted and diced
• 1/2 cup red bell pepper, diced
• 1/2 cup green bell pepper, diced
• 1 cup red onion, diced 

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
2. Stir together the mayonnaise, blue cheese dressing, buffalo wing sauce, salt and pepper in a large bowl. Add the chicken, bell peppers, red onion, and cooked pasta and toss to coat with the dressing. Cover and chill at least 1 hour in the refrigerator before serving.

FROM: All Recipes - Buffalo Chicken Pasta Salad III

 2 cups Green Giant® frozen mixed vegetables, thawed

1 cup diced cooked chicken

1 can (10 3/4 oz) condensed cream of chicken soup

1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits

 

-Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.

-Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.

-Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

 

FROM: Pillsbury.com - Grand Mini Chicken Pot Pies