Buffalo Chicken Pasta

Buffalo Chicken Pasta
Ingredients
3-4 cups leftover Chicken or 2 large breast boiled and shredded
1/2 cup chopped celery
1 small onion, diced
3 TBSP unsalted butter
1 cup Buttermilk Ranch Dressing
1 cup Franks Red Hot Sauce
8 oz Cream Cheese, softened
1/2 tsp Garlic Salt
1/4 tsp Black Pepper
1/2 cup Crumbled Blue Cheese or Gorgonzola
8 oz of your favorite pasta, cooked 1 minute less than al dente, it will continue cooking in the oven.
8 oz Sharp Cheddar Cheese, shredded
Directions
Saute Celery and Onion in butter until softened.  In a large bowl, combine shredded Chicken, cooked celery and onion, ranch dressing, Franks Red Hot Sauce, Softened Cream Cheese, Garlic Salt, Pepper, Gorgonzola (or blue cheese) and cooked pasta noodles.  Pour into a Pam Sprayed 9×13 and top with shredded cheddar.  Bake for 15 minutes at 400 degrees or until dish is warmed through and cheese is bubbly.  ENJOY!