Ingredients

The following ingredients have 5 Servings
  • 2 large skinless boneless chicken breast halves
  • 1/2 cup ranch dressing
  • 10 ounce can Rotel tomatoes
  • 1 can Cheddar Cheese soup
  • 2 tablespoon buffalo sauce
  • 2 cups shredded Mexican blend cheese (divided)
  • 2 cups penne pasta (cooked al dente)

Instruction

  • Place the chicken in the bottom of a crock pot.
  • Add the Rotel, Cheddar Cheese soup, buffalo sauce, ranch dressing and 1/2 cup of shredded cheese.
  • Stir to combine, cover the crock pot and cook on high for 3-4 hours until the chicken is fork tender.
  • Shred the chicken with a fork and add 1 cup of shredded cheese and the cooked pasta to the crock pot.
  • Stir to combine.
  • Spread the remaining shredded cheese over the top of the casserole.
  • Cover and continue to cook until the cheese has melted, about 15 minutes.
  • Serves 4-6