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!

Crockpot Buffalo Ranch Chicken Casserole recipe

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.

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.

How to make Crock Pot Buffalo Ranch Chicken Casserole

Ingredients

2 skinless boneless chicken breast halves
1/2 cup ranch dressing
10 ounce can Rotel tomatoes
1 can Campbells Cheddar Cheese soup
2 tablespoon buffalo sauce
2 cups shredded Mexican blend cheese, divided
2 cups penne pasta, cooked el dente

Directions

Place the chicken in the bottom of a crock pot. Add the
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