Go Back Email Link
+ servings
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
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


  • 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)
Follow Flour On My Face on Pinterest


  • 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


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
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2