If you’re craving something spicy, cheesy, and packed with flavor, you’re in the right place! Today, I’m going to show you how to make Buffalo Chicken Casserole—a crowd-pleasing dish that combines tender chicken, zesty buffalo sauce, and gooey melted cheese. It’s perfect for game day, family dinners, or whenever you need a hearty meal that comes together fast. Let’s get cooking!
Why You Will Love This Recipe
This Buffalo Chicken Casserole is all about bold flavors without the hassle. It’s creamy, spicy, and loaded with protein, and it uses simple ingredients you might already have in your pantry. Whether you’re new to cooking or a seasoned pro, this recipe is foolproof and customizable. Plus, it’s a one-dish wonder, which means fewer dishes to clean!
Ingredients:
- 3 cups cooked shredded chicken (rotisserie chicken works great!)
- 1 cup buffalo sauce
- 8 oz cream cheese, softened
- 1 cup ranch dressing
- 1/2 cup shredded carrots
- 1/2 cup diced celery
- 2 cups shredded cheddar cheese
- 1 (16 oz) package uncooked penne pasta
- 1/2 cup crumbled blue cheese (optional)
Ingredient Prep Guide
Chicken: Use store-bought rotisserie chicken to save time, or poach 2 large chicken breasts in salted water for 15–20 minutes until cooked through. Shred it while warm for the best texture. Avoid overcooking the chicken—it should be juicy, not dry.
Vegetables: Dice celery into small pieces to ensure it blends well into the casserole. Shred carrots finely using a box grater or pre-shredded store-bought carrots for convenience.
Buffalo Sauce: Use your favorite store-bought brand, or make your own by mixing 1/2 cup hot sauce (like Frank’s) with 1/4 cup melted butter. Adjust the heat by adding more or less sauce.
Equipment & Tools
- 9×13-inch casserole dish
- Large pot for boiling pasta
- Mixing bowls
- Whisk or spatula
- Measuring cups and spoons
Step-by-Step Instructions
1. Preheat and prep: Preheat your oven to 375°F (190°C). Grease the casserole dish lightly with cooking spray or butter.
2. Cook the pasta: Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions for al dente (usually 9–10 minutes). Drain and set aside.
3. Mix the sauce: In a large bowl, combine softened cream cheese, buffalo sauce, and ranch dressing. Whisk until smooth. Stir in shredded chicken, carrots, and celery. Fold in the cooked pasta until everything is coated evenly.
4. Assemble the casserole: Spread the mixture into the greased casserole dish. Top with shredded cheddar cheese and blue cheese (if using).
5. Bake: Bake for 20–25 minutes, or until the cheese is bubbly and golden. Let it cool for 5 minutes before serving.
Key Details
Total Time: 45 mins (Prep: 20 mins | Cook: 25 mins)
Servings: 6–8 people
Equipment: 9×13-inch casserole dish, large pot, mixing bowls
Serving Suggestions
Serve this casserole hot with a side of crisp celery sticks and extra ranch or blue cheese dressing for dipping. A light green salad or garlic bread balances the richness. For game-day parties, pair it with cold beer or lemonade. Garnish with fresh parsley or chopped chives to add a pop of color!
Pro Tips
Adjust the heat: If you’re sensitive to spice, use a mild buffalo sauce and stir in 1–2 tablespoons of honey to mellow it out. For extra kick, add a dash of cayenne pepper to the sauce mix.
Cheese swaps: Not a fan of blue cheese? Skip it or swap it with mozzarella for a milder flavor. Pre-shredded cheese works, but freshly grated cheese melts better and is less gritty.
Make-ahead hack: Assemble the casserole the night before, cover it tightly, and refrigerate. Bake it straight from the fridge—just add 5–10 extra minutes to the cook time.
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave for 1–2 minutes, or warm the whole casserole in the oven at 350°F (175°C) for 15–20 minutes. Add a splash of broth or water before reheating to keep it moist. Freeze unbaked casseroles for up to 1 month—thaw overnight in the fridge before baking.
Troubleshooting
Too spicy? Stir in extra ranch dressing or a dollop of sour cream to neutralize the heat. Too dry? Mix 1/4 cup chicken broth into the sauce before baking. Soggy topping? Bake uncovered for the last 5–10 minutes to crisp up the cheese.
Frequently Asked Questions
Can I use a different pasta shape?
Yes! Rotini, bowtie pasta, or even rice work well. Avoid overly large shapes like rigatoni—they won’t hold the sauce as nicely.
Can I make this recipe gluten-free?
Absolutely! Use gluten-free pasta and check that your buffalo sauce and ranch dressing are gluten-free.
Can I use frozen vegetables?
Fresh veggies are best for crunch, but you can use thawed frozen diced carrots and celery. Pat them dry before adding to avoid extra moisture.
Buffalo Chicken Casserole
Ingredients
- 3 cups cooked shredded chicken
- 1 cup buffalo sauce
- 8 oz cream cheese softened
- 1 cup ranch dressing
- 1/2 cup shredded carrots
- 1/2 cup diced celery
- 2 cups shredded cheddar cheese
- 1 16 oz package uncooked penne pasta
- 1/2 cup crumbled blue cheese optional
Instructions
- Preheat your oven to 375°F (190°C). Grease the casserole dish lightly with cooking spray or butter.
- Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions for al dente (usually 9–10 minutes). Drain and set aside.
- In a large bowl, combine softened cream cheese, buffalo sauce, and ranch dressing. Whisk until smooth. Stir in shredded chicken, carrots, and celery. Fold in the cooked pasta until everything is coated evenly.
- Spread the mixture into the greased casserole dish. Top with shredded cheddar cheese and blue cheese (if using).
- Bake for 20–25 minutes, or until the cheese is bubbly and golden. Let it cool for 5 minutes before serving.
