Slow Cooker Buffalo Chicken Casserole
Miz Helen's Kitchen
Serves 6
Ingredients
4 skinless, boneless, chicken breast halves
1/2 pound Rontini Pasta, cooked and drained
2 stalks celery, sliced
1/2 cup onion, chopped fine
1/4 cup Buffalo Sauce
1 can (10 3/4ounce) Cream of Chicken Soup
1/4 cup Blue Cheese or Ranch Dressing
1 cup Monterey Jack Cheese, Shredded
Directions
In the removable crock, mix together the Buffalo Sauce, Dressing and Soup.
Add the celery, onion and 1/2 cup of the cheese.
Top with the chicken.
Put the lid on the crock and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
Remove the lid. Using 2 forks pull the chicken breast apart into strips.
Stir in the cooked pasta and the remainder of the cheese.
Serve and Enjoy!
adapted from
Casserole Crock Slow Cooker Recipe Book