Buffalo Chicken Mac and Cheese Ingredients: • 3 pounds boneless/skinless chicken breasts • 1 12-ounce bottle of your favorite buffalo sauce • 1 1-ounce packet of dry Ranch mix • 6 tablespoons butter • 3 cups uncooked macaroni • 12-16 ounces shredded cheese (such as cheddar) • 3 eggs (beaten) • 1 can cheddar cheese soup • 1/2 cup sour cream • 1 cup milk • Seasoning to taste (salt, pepper, dry mustard, oregano, etc.) Directions: • Cut chicken into bite-sized pieces and add to Crock-Pot® Slow Cooker • Pour entire bottle of buffalo sauce and packet of ranch mix on top of chicken • Cook on low for 5-6 hours (until chicken is cooked through) • Once chicken is ready, boil and drain the macaroni and set aside • Melt butter and grated cheese in a saucepan over medium heat • Place cooked macaroni, melted cheese, sour cream, beaten eggs, cheese soup and seasonings on top of the buffalo chicken • Cook on high for about 2 hours
Posted on: Mon, 03 Nov 2014 17:04:20 +0000
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