Cheesy Buffalo Chicken Casserole (Printable Version)
Bold buffalo chicken and melted cheese baked into a comforting, crowd-pleasing pasta casserole.
# Ingredient List:
→ Chicken
01 - 3 cups cooked chicken breast, shredded (rotisserie or poached)
→ Casserole Base
02 - 8 oz cream cheese, softened
03 - 1 cup ranch dressing
04 - 1/2 cup buffalo wing sauce (adjust to taste)
05 - 2 cups shredded cheddar cheese
06 - 1 cup shredded mozzarella cheese
07 - 8 oz cooked pasta shells or rotini
→ Topping
08 - 1/2 cup blue cheese crumbles (optional)
09 - 2 green onions, thinly sliced
10 - 1/4 cup panko breadcrumbs (optional)
# How to Make:
01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish with butter or nonstick cooking spray.
02 - In a large mixing bowl, combine the softened cream cheese, ranch dressing, and buffalo wing sauce. Stir until smooth and creamy with no lumps remaining.
03 - Fold in the shredded chicken, cooked pasta, 1 1/2 cups of cheddar cheese, and 1/2 cup of mozzarella cheese. Mix until all ingredients are evenly coated and well distributed.
04 - Transfer the mixture into the prepared casserole dish, spreading it into an even layer. Top with the remaining 1/2 cup cheddar and 1/2 cup mozzarella cheese.
05 - Sprinkle blue cheese crumbles and panko breadcrumbs over the top for added flavor and crunch, if desired.
06 - Bake uncovered for 30 to 35 minutes, or until the cheese is melted, bubbly, and golden brown on top.
07 - Remove from the oven and garnish with thinly sliced green onions. Let rest for 5 minutes before serving hot.
# Expert Tips:
01 -
- It gives you all the addictive pull of buffalo chicken dip but in a form that actually counts as dinner.
- Using rotisserie chicken means you can have the whole thing assembled in fifteen minutes flat.
- The cheese ratio is unapologetically generous and nobody will complain about that.
02 -
- Do not skip softening the cream cheese because I tried microwaving it once and ended up with hot spots that melted the cheese unevenly throughout the casserole.
- Reserve a little pasta water before draining because a splash mixed into the base helps everything come together if your sauce feels too thick.
03 -
- Shred your own cheese from a block instead of using pre shredded bags because the anti caking coatings on bagged cheese prevent it from melting smoothly.
- Taste your buffalo sauce before mixing it in because some brands are aggressively salty and you may want to dial back the amount.