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A serving of buffalo ranch chicken casserole on a plate.

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 2 votes
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Prep Time 8 minutes
Cook Time 4 hours
Total Time 4 hours 8 minutes
Course Main Dish
Cuisine American
Servings 6 Servings
Calories 433 kcal

Ingredients  

  • 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: 1ServingCalories: 433kcalCarbohydrates: 37gProtein: 23gFat: 21gSaturated Fat: 7gTrans Fat: 1gCholesterol: 56mgSodium: 978mgPotassium: 588mgFiber: 2gSugar: 4gVitamin A: 497IUVitamin C: 6mgCalcium: 475mgIron: 1mg
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