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
• salt, pepper, dry mustard, oregano

Directions

1. Cut chicken into bite-sized pieces and add to Crock-Pot.
2. Pour entire bottle of buffalo sauce and packet of ranch mix on top of chicken.
3. Cook on low for 5-6 hours (until chicken is cooked through).
4. Once chicken is ready, boil and drain the macaroni and set aside.
5. Melt butter and grated cheese in a saucepan over medium heat.
6. Place cooked macaroni, melted cheese, sour cream, beaten eggs, cheese soup and seasonings on top of the buffalo chicken.
7. Cook on high for about 2 hours.