Ingredients
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes2 cans (10-3/4 ounces each ) condensed cream of chicken soup, undiluted1 cup Buffalo wing sauce1 medium onion, finely chopped1-1/2 teaspoons garlic powder1/2 teaspoon salt1/2 teaspoon pepper1 package (16 ounces) penne pasta2 cups shredded part-skim mozzarella cheese2 cups sour cream1/2 cup ranch salad dressingFinely chopped celery, optional
Preparation
In a 5-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low until chicken is tender, 4-5 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.
