Sunday, March 11, 2012

Slow Cooker Buffalo Chicken Pasta

1 lb chicken breast, chopped
1 (11.5 oz) can cream of chicken soup
1/2 cup Franks Hot Sauce
6 oz mozzarella or cheddar shredded cheese (approx 1.5 cups)
1/2 cup blue cheese or ranch salad dressing
1-1/2 cups sour cream
3 cups penne pasta, uncooked

Season chicken with salt and pepper and put in the slow cooker. Add the chicken soup and hot sauce and stir. Cook on low 4-6 hours. Stir in the cheeses, salad dressing and sour cream. Turn off the slow-cooker. Boil the pasta according to package directions, drain well and add to the chicken mixture. Stir well and serve.

Source: April 2012 Postcards Magazine

1 comment:

Cal said...

You have a good blog going here. Keep it up! :)