Creamy Buffalo Chicken Pasta Bake

Instructions

1. 1

   In a slow cooker, combine the chicken, cream of chicken soup, Buffalo wing sauce, onion, garlic powder, salt, and pepper. Cook on low for 4-5 hours, until the chicken is tender.

2. 2

   Cook the penne pasta according to package instructions until al dente, then drain.

3. 3

   Remove the slow cooker insert and stir in the shredded mozzarella cheese until melted. Add the cooked pasta, sour cream, and ranch dressing, mixing well.

4. 4

   Transfer the mixture to a baking dish and bake at 375°F for 30 minutes, or until the top is golden and bubbly.

5. 5

   If desired, top with finely chopped celery before serving.