Crock Pot Buffalo Ranch Chicken Casserole

This Crock Pot Buffalo Ranch Chicken Casserole tastes so good! I don't know if I've ever had 3 of my favorite ingredients taste so good together in one recipe. Imagine the best flavor you can in a pasta recipe that includes buffalo sauce, ranch dressing, and chicken. YUM!

Now if you really need to stretch those meal time dollars this is just one of many recipes that can be made with 2 boneless chicken breast halves and a few ingredients from your pantry.

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If you keep your pantry stocked with staple items like pasta, Rotel tomatoes, and canned soup you can make many different cheap meals for a family.

Buy those staple items when they are on sale. Stock the pantry with ingredients that can make dinner recipes like this and then when you pick up some boneless chicken breasts on sale freeze the chicken breast in recipe-size portions.

It will make preparing dinner so much faster and easier.

What size crock pot

Crock pot casseroles are best cooked in a slow cooker that is large enough that the ingredients are not piled in too deeply. The thicker the layer of ingredients the longer they will take to cook.

I suggest using at least an 8-quart crock pot or the crock pot casserole slow cooker to make this buffalo chicken casserole recipe.

Substitutions

Chicken: I used boneless, skinless white chicken meat. You can substitute boneless, skinless chicken thighs instead.

Ranch Dressing: You can use store-bought bottled ranch dressing for this recipe. I happen to make my own Buttermilk Ranch Dressing and keep a jar full in the fridge at all times.

Canned tomatoes: I like using Rotel tomatoes when I cook a spicy recipe that calls for diced tomatoes. You can substitute a can of regular diced tomatoes if that is what you have.

Condensed cheddar cheese soup: If you would rather not use canned soup you can add shredded cheddar cheese but you will need to add a small amount of milk to keep the casserole from drying out.

Ingredients

• 2 skinless boneless chicken breast halves
• ½ cup ranch dressing
• 10 ounce can Rotel tomatoes
• 1 can Campbell's Cheddar Cheese soup
• 2 tablespoon buffalo wing sauce
• 2 cups shredded Mexican blend cheese, divided
• 2 cups penne pasta, cooked al dente

Directions

1. Place the chicken in the bottom of a crock pot.
2. Add the Rotel tomatoes, Cheddar Cheese soup, buffalo sauce, ranch dressing, and ½ cup of shredded cheese.
3. Stir to combine, cover the crock pot and cook on high for 3-4 hours until the chicken is fork-tender.
4. Shred the chicken with a fork and add 1 cup of shredded cheese and the cooked pasta to the crock pot.
5. Stir to combine.
6. Spread the remaining shredded cheese over the top of the casserole.
7. Cover and continue to cook until the cheese has melted about 15 minutes.
8. Serves 4-6

Need more recipes that only call for 2 pieces of chicken?

• Crock Pot Chicken Noodle Soup
• Crock Pot Chicken Tortellini Soup Recipe
• Crock Pot Tuscan Chicken Bean Soup recipe
• Crock Pot Coke Cola Pulled Chicken Sliders

You can also check out my Crock Pot Chicken Recipes page for all of my chicken slow cooker recipes.

Love the Crock Pot Buffalo Ranch Chicken Casserole recipe? Check out my Crock Pot Recipe page for more than 200+ Crock Pot recipes.

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Crock Pot Buffalo Ranch Chicken Casserole

Arlene Mobley - Flour On My Face

Crock Pot Buffalo Ranch Chicken Casserole A spicy chicken casserole made with pasta, boneless chicken, ranch dressing and buffalo wing sauce.

5 from 1 vote

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Prep Time 8 mins

Cook Time 4 hrs

Total Time 4 hrs 8 mins

Course Main Dish

Cuisine American

Servings 6 Servings

Calories 433 kcal

Ingredients

  

1x2x3x

• ▢ 2 large skinless boneless chicken breast halves
• ▢ ½ 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

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Instructions 

• Place the chicken in the bottom of a crock pot.
• Add the Rotel, Cheddar Cheese soup, buffalo sauce, ranch dressing and ½ 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

Nutrition

Serving: 1Serving | Calories: 433kcal | Carbohydrates: 37g | Protein: 23g | Fat: 21g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 978mg | Potassium: 588mg | Fiber: 2g | Sugar: 4g | Vitamin A: 497IU | Vitamin C: 6mg | Calcium: 475mg | Iron: 1mg

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