Cheesy Buffalo Chicken Casserole (Printable Version)
Creamy baked buffalo chicken with melted cheese and tender pasta, perfect for game day gatherings.
# What You'll Need:
→ 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, adjusted 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)
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish with non-stick spray or butter.
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 the shredded chicken, cooked pasta, 1 1/2 cups of cheddar cheese, and 1/2 cup of mozzarella cheese into the sauce mixture. Mix until all ingredients are evenly coated and well combined.
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 cheeses.
05 - If desired, sprinkle blue cheese crumbles and panko breadcrumbs over the top for extra flavor and crunch.
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 Hints:
01 -
- It takes everything you already love about buffalo chicken dip and turns it into an actual meal that fills people up.
- The creamy, spicy, cheesy combination is almost impossible to stop eating, and I have never once had leftovers last until morning.
02 -
- Do not skip softening the cream cheese because cold cream cheese leaves ugly lumps that no amount of stirring can fix once the other ingredients are mixed in.
- Undercook your pasta by about two minutes since it will continue cooking in the oven and nobody wants mushy pasta in their casserole.
03 -
- Shred your own cheese from a block instead of using pre shredded bags, because the anti caking agents on bagged cheese make it melt unevenly and leave a grainy texture.
- Let the casserole rest for five to ten minutes after baking so it holds together when you scoop it instead of spreading into a soupy puddle on the plate.