This Buffalo Chicken Casserole captures the spirit of game day and comfort food in one convenient bake. It features tender shredded chicken, pasta, and a tangy, spicy sauce topped with a golden cheese crust. This Buffalo Chicken Casserole is surprisingly straightforward to put together, making it fantastic for feeding a crowd.
Craving a delicious Buffalo Chicken Casserole? You've come to the right spot! From Dinner Ideas favorites to amazing Appetizer Recipes recipes, there's something here for everyone.
Why You’ll Love This Buffalo Chicken Casserole
- Comfort food upgrade: All the beloved Buffalo wing flavors in a hearty, complete meal.
- Feeds a crowd: A one-dish wonder with minimal cleanup for gatherings.
- Perfect flavor balance: Creamy sauce mellows the heat while blue cheese adds a funky counterpoint.
- Versatile & forgiving: Easy to adapt with different chicken, spice levels, or cheeses.
Ingredients & Tools
- 450 g penne pasta (or rotini)
- 600 g cooked chicken, shredded (from a rotisserie chicken is perfect)
- 240 ml Frank’s RedHot Original Cayenne Pepper Sauce
- 225 g cream cheese, softened
- 240 ml ranch dressing
- 120 ml chicken broth
- 1 large celery stalk, finely diced
- 2 cloves garlic, minced
- 200 g sharp cheddar cheese, shredded & divided
- 150 g Monterey Jack cheese, shredded
- 100 g crumbled blue cheese
- 3 green onions, thinly sliced
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp black pepper
Tools: 9×13 inch (23×33 cm) baking dish, large pot for pasta, large mixing bowl, whisk, skillet (optional for celery)
Notes: Frank’s RedHot is key for authentic Buffalo flavor. Shredding your own cheese ensures a smoother melt.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 38 g |
| Fat: | 32 g |
| Carbs: | 35 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Why Frank’s RedHot specifically? Other hot sauces can be used, but Frank’s has a unique flavor profile that’s less about pure heat and more about a balanced, vinegary tang. It’s the signature taste of classic Buffalo wings, and it makes all the difference here.
- Shred your own cheese for a smoother melt. Pre-shredded cheese is coated with anti-caking agents like potato starch, which can prevent it from melting as smoothly and can make your sauce a bit grainy. Taking two extra minutes to shred a block of cheese is a game-changer for texture.
- Don’t skip the celery! It might seem like a small addition, but the fresh, crisp bite of finely diced celery scattered throughout the casserole mimics the experience of eating wings with celery sticks on the side. It adds a crucial textural contrast and a hint of freshness that cuts through the richness.
- How to easily shred cooked chicken. If you’re not using a rotisserie chicken, the easiest way to shred cooked chicken breasts or thighs is with a stand mixer fitted with the paddle attachment. Just let it run on low for 30-45 seconds! Alternatively, two forks work perfectly well.
How to Make Buffalo Chicken Casserole
Step 1: First, preheat your oven to 375°F (190°C) and grease your 9×13 inch baking dish. Bring a large pot of generously salted water to a rolling boil. Cook the penne pasta according to the package directions, but aim for al dente—you want it to still have a little bite since it will continue cooking in the oven. Once cooked, drain it well but do not rinse; you want that starchy surface to help the sauce cling to every noodle.
Step 2: While the pasta cooks, let’s make that incredible, creamy Buffalo sauce. In your large mixing bowl, combine the softened cream cheese, ranch dressing, and chicken broth. Using a whisk, beat these together until the mixture is completely smooth and lump-free. This is the base that will carry all the other flavors so you want it perfectly integrated.
Step 3: Now, for the main event. Pour in the Frank’s RedHot sauce. You’ll notice the color immediately transforms into that iconic orange-red hue. Add the smoked paprika, onion powder, and black pepper. Whisk it all together until it’s a uniform, vibrant sauce. Give it a quick taste—this is your chance to adjust the heat level if you’re feeling brave!
Step 4: To the sauce, add the shredded chicken, finely diced celery, minced garlic, most of the shredded cheddar (reserve about a half cup for the top), all of the Monterey Jack, and half of the crumbled blue cheese. Throw in the sliced green onions, saving a few for garnish. Use a large spatula to fold everything together gently. You want every piece of chicken and every veggie to be coated in that glorious sauce.
Step 5: Add the drained, still-warm pasta to the bowl. Fold it in carefully, making sure the sauce gets into all the nooks and crannies of the penne. The warmth from the pasta will help loosen the sauce slightly, making it easier to mix and ensuring everything is beautifully enrobed.
Step 6: Transfer the entire mixture to your prepared baking dish, spreading it out into an even layer. Now, for the crowning glory: sprinkle the reserved cheddar cheese and the remaining blue cheese crumbles evenly over the top. This creates a dual-layer cheesy crust that’s simply irresistible.
Step 7: Place the dish in the preheated oven and bake for 30-35 minutes. You’re looking for the edges to be bubbly and active, and the top to be a gorgeous, spotted golden brown. If you want more browning on top, you can switch the oven to broil for the final 1-2 minutes, but watch it like a hawk!
Step 8: Once it’s out of the oven, it’s crucial to let it rest for about 5-10 minutes. I know it’s tempting to dive right in, but this allows the sauce to thicken up slightly and set, making it much easier to serve neat portions. Garnish with the remaining green onions right before serving.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for 3–4 days.
- Freezer: Freeze unbaked casserole for up to 2 months; thaw in fridge before baking.
- Reviving: Reheat in oven at 350°F (175°C) for 15–20 minutes to maintain texture.
Serving Suggestions
Complementary Dishes
- A simple, crisp wedge salad — The cool, creamy dressing and crisp iceberg lettuce are a refreshing palate cleanser that balances the heat and richness of the casserole beautifully.
- Buttery roasted carrots or broccoli — A simple vegetable side adds color and a touch of sweetness that complements the spicy, tangy notes of the main dish without competing for attention.
- Garlic breadsticks or soft pretzel bites — For the ultimate carb-lover’s feast, these are perfect for scooping up any extra sauce left on the plate and add a fun, interactive element to the meal.
Drinks
- A very cold lager or pilsner — The crisp, clean, and slightly bitter finish of a good beer is the classic partner for Buffalo flavors, cutting through the fat and cooling the spice.
- Sparkling water with lemon — For a non-alcoholic option, the effervescence and citrus zing are incredibly effective at resetting your taste buds between bites, keeping every mouthful vibrant.
- A bold, oaky Chardonnay — If you prefer wine, choose one with enough body and buttery notes to stand up to the robust flavors without being overwhelmed.
Something Sweet
- Classic New York-style cheesecake — The rich, cool, and tangy creaminess of cheesecake is the perfect decadent finale, providing a smooth contrast to the spicy main course.
- Warm chocolate chip cookies with sea salt — You can’t go wrong with this timeless combo. The sweet, melty chocolate and salty finish are a simple, crowd-pleasing way to end the meal on a happy note.
- Fresh fruit salad with mint — For a lighter finish, a bowl of juicy, sweet berries and melon with a hint of fresh mint is refreshing and cleanses the palate completely.
Top Mistakes to Avoid
- Overcooking the pasta. Remember, it will continue to absorb liquid and cook in the oven. If you start with mushy pasta, you’ll end up with a soft, borderline soggy casserole. Al dente is your best friend here for maintaining a pleasing texture.
- Using cold cream cheese. If your cream cheese is straight from the fridge, it will be nearly impossible to whisk into a smooth sauce, and you’ll be left with unpleasant little lumps throughout your dish. Let it sit on the counter for at least 30 minutes before you begin.
- Skipping the rest time. I’ve messed this up before too, in my eagerness to eat. But slicing into this casserole straight from the oven will result in a soupy, messy plate. Letting it sit for 5-10 minutes allows everything to set up perfectly.
- Not tasting the sauce before assembling. Heat levels in hot sauce can vary slightly, and your personal tolerance is unique. Always taste your sauce mixture before adding the chicken and pasta. This is your moment to add more hot sauce, more ranch, or more seasoning.
Expert Tips
- Tip: For a deeper, more complex flavor, try sautéing the diced celery and minced garlic in a tablespoon of butter for 3-4 minutes until just softened and fragrant before adding them to the sauce. This simple step unlocks their sweetness and removes any raw bite.
- Tip: If you’re a blue cheese skeptic, don’t leave it out—just mix it all into the sauce instead of reserving some for the top. It will melt into the background, adding a wonderful savory, umami depth without a strong, distinct blue cheese flavor in every bite.
- Tip: For a fantastic make-ahead option, assemble the entire casserole (up to the baking step), cover tightly, and refrigerate for up to 24 hours. When you’re ready, just pop it in the oven, but add an extra 5-10 minutes to the bake time since it will be going in cold.
- Tip: To get those beautifully defined, crispy edges that everyone fights over, use a ceramic or glass baking dish instead of a metal one. They heat more evenly and are superb at creating that perfect textural contrast between the soft interior and the slightly chewy, caramelized edges.
FAQs
Can I make this Buffalo Chicken Casserole ahead of time?
Absolutely, and it’s a great strategy for stress-free entertaining. You can assemble the entire casserole up to a day in advance. Just cover it tightly with plastic wrap and store it in the refrigerator. When you’re ready to bake, you may need to add 5-10 extra minutes to the cooking time since it will be starting from a cold state. The pasta might absorb a bit more sauce, so if it looks a little dry, you can sprinkle a tablespoon or two of extra chicken broth over the top before baking.
What can I use instead of blue cheese?
If blue cheese isn’t your thing, you have a couple of great options. You can simply omit it altogether—the casserole will still be delicious. Alternatively, you can replace it with an equal amount of additional shredded cheddar or Monterey Jack. For a different kind of tang, crumbled feta cheese can be a nice substitute, though it will impart a saltier, brinier flavor profile compared to the funky sharpness of blue cheese.
How do I store and reheat leftovers?
Leftovers will keep beautifully in an airtight container in the refrigerator for 3-4 days. The best way to reheat it is in the oven at 350°F (175°C) for about 15-20 minutes, until heated through. This helps maintain the texture of the pasta and keeps the topping from getting soggy. You can also reheat single portions in the microwave, but be aware that the pasta may become a bit softer.
Can I freeze this casserole?
You can, but with a slight caveat. Cream-based sauces can sometimes separate or become grainy upon thawing and reheating. For the best results, freeze it before baking. Assemble the casserole in a freezer-safe dish, wrap it tightly in both plastic wrap and foil, and freeze for up to 2 months. Thaw it overnight in the refrigerator before baking as directed, adding a few extra minutes as needed.
How can I make this recipe spicier or milder?
Controlling the heat level is easy! For a milder casserole, reduce the Frank’s RedHot to 180 ml and make up the difference with an equal amount of extra ranch dressing or chicken broth. For more fire, increase the hot sauce to 300 ml, or add a teaspoon or two of cayenne pepper or a few dashes of a hotter sauce, like a habanero-based one, to the mixture. Always taste as you go!
Buffalo Chicken Casserole
Make this easy Buffalo Chicken Casserole for a spicy, cheesy comfort food classic. Perfect for game day or a weeknight dinner. Get the recipe now!
Ingredients
For the casserole:
-
450 g penne pasta (or rotini)
-
600 g cooked chicken (shredded)
-
240 ml Frank's RedHot Original Cayenne Pepper Sauce
-
225 g cream cheese (softened)
-
240 ml ranch dressing
-
120 ml chicken broth
-
1 large celery stalk (finely diced)
-
2 cloves garlic (minced)
-
200 g sharp cheddar cheese (shredded & divided)
-
150 g Monterey Jack cheese (shredded)
-
100 g blue cheese (crumbled)
-
3 green onions (thinly sliced)
-
1 tsp smoked paprika
-
0.5 tsp onion powder
-
0.5 tsp black pepper
Instructions
-
First, preheat your oven to 375°F (190°C) and grease your 9x13 inch baking dish. Bring a large pot of generously salted water to a rolling boil. Cook the penne pasta according to the package directions, but aim for al dente—you want it to still have a little bite since it will continue cooking in the oven. Once cooked, drain it well but do not rinse; you want that starchy surface to help the sauce cling to every noodle.01
-
While the pasta cooks, let's make that incredible, creamy Buffalo sauce. In your large mixing bowl, combine the softened cream cheese, ranch dressing, and chicken broth. Using a whisk, beat these together until the mixture is completely smooth and lump-free. This is the base that will carry all the other flavors so you want it perfectly integrated.02
-
Now, for the main event. Pour in the Frank's RedHot sauce. You’ll notice the color immediately transforms into that iconic orange-red hue. Add the smoked paprika, onion powder, and black pepper. Whisk it all together until it’s a uniform, vibrant sauce. Give it a quick taste—this is your chance to adjust the heat level if you're feeling brave!03
-
To the sauce, add the shredded chicken, finely diced celery, minced garlic, most of the shredded cheddar (reserve about a half cup for the top), all of the Monterey Jack, and half of the crumbled blue cheese. Throw in the sliced green onions, saving a few for garnish. Use a large spatula to fold everything together gently. You want every piece of chicken and every veggie to be coated in that glorious sauce.04
-
Add the drained, still-warm pasta to the bowl. Fold it in carefully, making sure the sauce gets into all the nooks and crannies of the penne. The warmth from the pasta will help loosen the sauce slightly, making it easier to mix and ensuring everything is beautifully enrobed.05
-
Transfer the entire mixture to your prepared baking dish, spreading it out into an even layer. Now, for the crowning glory: sprinkle the reserved cheddar cheese and the remaining blue cheese crumbles evenly over the top. This creates a dual-layer cheesy crust that’s simply irresistible.06
-
Place the dish in the preheated oven and bake for 30-35 minutes. You’re looking for the edges to be bubbly and active, and the top to be a gorgeous, spotted golden brown. If you want more browning on top, you can switch the oven to broil for the final 1-2 minutes, but watch it like a hawk!07
-
Once it’s out of the oven, it’s crucial to let it rest for about 5-10 minutes. I know it’s tempting to dive right in, but this allows the sauce to thicken up slightly and set, making it much easier to serve neat portions. Garnish with the remaining green onions right before serving.08
Not what you're looking for?
