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     Title: Crockpot Buffalo Chicken Pasta
Categories: Poultry, Pasta, Chilies, Soups, Cheese
     Yield: 8 Servings

     2 lb Chicken; boned, skinned,
          - in 1" cubes
21 1/2 oz Cream of chicken soup
          - (2 cans); undiluted
     1 c  Buffalo wing sauce
     1 md Onion; fine chopped
 1 1/2 ts Garlic powder
   1/2 ts Salt
   1/2 ts Pepper
    16 oz Penne pasta
     2 c  Mozzarella cheese; shredded
     2 c  Sour cream
   1/2 c  Ranch salad dressing
          Celery; fine chopped
          - (optional)

 In a 5 qt slow cooker, combine the first 7 ingredients. Cook,
 covered, on low until chicken is tender, 4 to 5 hours. Cook pasta
 according to package directions for al dente; drain.

 Remove slow cooker insert. Stir in cheese until melted. Add pasta,
 sour cream, and ranch dressing. If desired, top with celery.

 Recipe by Kathy White, Henderson, Nevada

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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