User Manual

3CrockPot.com
Prep: 20 minutes Cook: 6 hours
Makes: 6 servings (about 1 cup each)
Ingredients:
- 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup
(Regular or 98% Fat Free)
- 1 stalk celery, sliced (about 1/2 cup)
- 1/4 cup Blue Cheese salad dressing or Ranch salad dressing
- 1/4 cup Cayenne pepper sauce
- 1 cup shredded Monterey Jack cheese (about 4 ounces)
- 1 1/2 pounds skinless, boneless chicken breast halves
- 1/3 of a 1-pound package Rotini pasta, cooked and drained
Directions:
1. Stir the soup, celery, dressing, pepper sauce and 1/2 cup cheese in the removable
stoneware of the Casserole Crock
TM
slow cooker. Top with the chicken.
2. Cover and cook on LOW for 6 to 7 hours or until the chicken is cooked through.
Using 2 forks, shred the chicken. Stir in the Rotini and remaining cheese.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per
serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and
the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result.
If you’re using larger chicken breasts they may require a little longer cooking time.
Time-Saving: This recipe may also be cooked on HIGH for 3 to 4 hours
or until the chicken is cooked through.
Buffalo Chicken Casserole