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Buffalo Chicken Casserole

A close-up of a serving of Buffalo chicken casserole with pasta, topped with melted cheese and herbs.
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A one-pan buffalo chicken casserole with your choice of pasta or cauliflower, perfect for weeknights or game day.

Ingredients

Scale
  • 1 pound pasta or 4 cups cauliflower florets
  • 1 tablespoon olive oil
  • 1 pound cooked chicken, shredded (rotisserie chicken recommended)
  • 1 cup buffalo wing sauce
  • 1/2 cup ranch or blue cheese dressing
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup crumbled blue cheese (optional)
  • 2 tablespoons chopped fresh parsley or chives

Instructions

  1. Preheat your oven to 375°F (190°C). Cook pasta according to package directions or steam cauliflower until tender-crisp.
  2. In a large bowl, combine the cooked chicken, buffalo wing sauce, and ranch or blue cheese dressing. Mix well.
  3. Add the cooked pasta or cauliflower to the chicken mixture and stir to coat.
  4. Pour the mixture into a 9×13 inch baking dish.
  5. Top evenly with shredded cheddar cheese and crumbled blue cheese, if using.
  6. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
  7. Garnish with fresh parsley or chives before serving.

Notes

  • For a spicier casserole, use more buffalo wing sauce or add a pinch of cayenne pepper.
  • If you prefer a milder flavor, use less buffalo wing sauce or a milder hot sauce.
  • This casserole can be assembled ahead of time and baked when ready.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
  • Consider this a great option for meal planning.

Nutrition

Find it online: https://kingscook.com/buffalo-chicken-casserole/