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Buffalo Chicken Pasta




Source of Recipe


Hopealicious/Michelle Ideh Youngblood


List of Ingredients




3 large boneless skinless chicken breasts (approx. 2 lbs or so), cut into pieces
2 cans condensed Cream of Chicken Soup
3/4 cup Buffalo Wing Sauce (You know, the orange kind! I used mild, but you could use hot!)
1 medium Red Onion, chopped finely
salt, pepper and garlic powder to taste
2 cups sour cream
1/2 cup Ranch Dressing
1 cup Mozzarella Cheese
1/2 lb. Penne pasta, cooked

Recipe



In your slow cooker insert, mix the Cream of Chicken Soup, Buffalo Wing Sauce and red onion.

Season your chicken to taste with salt, pepper and garlic.


Add the chicken to the sauce in the slow cooker and make sure all pieces are covered well with sauce.

Cook on LOW for 7-8 hours or HIGH for 3-4 hours.

Start the water for your pasta so you don't waste any time!

While you're waiting for it to boil, turn your slow cooker to LOW (if it isn't already there) and add the sour cream, ranch dressing and mozzarella cheese.

Stir until well-mixed.


When your noodles are cooked and drained, add them to the Buffalo Chicken mixture in your Slow Cooker.