A very easy recipe to follow. Prep time was about 20 minutes, and everyone loved it.
For this you will need:
5 cups shredded, cooked chicken
1 can cream of chicken soup
8 oz. Velveeta cheese, cubed
2 cups chicken broth
1 cup water
One packet Hidden Valley Buttermilk Recipe Ranch Dry Seasoning (found by the salad dressings)
3 cups Penne pasta (uncooked)
1-1/2 cups shredded mild cheddar cheese
1 cup bacon pieces (I used Oscar Mayer)
In the crock pot, combine the shredded chicken, cream of chicken soup, chicken broth, water, dressing, and cubed Velveeta.
Put the cover on the crock pot and cook on high for three hours. After the three hours, add the noodles and give it a good stir.
Pace the lid back on the crock pot for 20 minutes more on high. Give it another good stir and place the lid back on for 10 minutes. Give it one more good stir and top with the cheese and the bacon pieces.
Replace the lid and let the cheese melt for about 5 minutes. Scoop into bowls and enjoy!