Slow Cooker Buffalo Chicken Casserole

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