Buffalo Chicken Casserole

Buffalo Chicken Casserole is a hearty dish that brings the bold flavors of buffalo wings to your dinner table. It's packed with tender chicken, pasta, and a creamy, spicy sauce that'll have everyone coming back for seconds.

This easy casserole is perfect for busy weeknights or when you're feeding a crowd. It's got all the taste of buffalo wings, but in a filling, comforting casserole form. Plus, it's way less messy to eat than traditional wings!

I love making this Buffalo Chicken Casserole when I'm having friends over to watch a game - this is the ultimate Super Bowl party dish! It's always a hit and it's so easy to throw together. The combination of spicy buffalo sauce, creamy cheese, and crunchy bacon is just unbeatable.

One of my favorite things about this recipe is how versatile it is. Sometimes I'll toss in some extra veggies like bell peppers or celery to sneak in more nutrients. And if I'm short on time, I'll use rotisserie chicken instead of cooking the chicken myself.

The Greek yogurt in this recipe adds a nice tang and keeps the sauce from being too heavy. If you're not a fan, you can easily swap it out for sour cream. And don't be afraid to play around with different cheeses - I've used blue cheese before and it was delicious!

Ingredient Notes

See printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Chicken breasts: You'll cook these before adding them to the casserole. For a quick shortcut, you can use rotisserie chicken instead.
• Bacon: I like to use thick-cut bacon for this recipe. It gives a better crunch and more flavor.
• Pasta: Penne works well, but any short pasta shape will do the job.
• Buffalo wing sauce: I used Frank's Red Hot sauce, but feel free to use your favorite brand.
• Cream cheese: This helps make the sauce nice and creamy.
• Ranch dressing: Adds flavor and creaminess to balance out the heat of the buffalo sauce.
• Greek yogurt: Gives a tangy flavor and keeps the sauce from being too heavy.
• Cheddar and mozzarella cheese: These melt well and make a great cheesy topping.
• Spices: Garlic powder, onion powder, smoked paprika, salt, and pepper add extra flavor.
• Green onions: These are for the topping. They add a bit of color and fresh flavor.

How To Make Buffalo Chicken Casserole

Start by preheating your oven to 375°F. While it's heating up, cook your pasta according to the package directions.

In a large bowl, mix together the buffalo sauce, softened cream cheese, ranch dressing, Greek yogurt, and all the spices. Don't worry if it's not perfectly smooth - a few lumps are fine.

Next, cook your chicken. Heat a skillet, add a bit of oil, and sear the chicken for a few minutes on each side. Add some water, cover the skillet, and let it cook until it's done. Then, shred it using a couple of forks.

While the chicken is cooking, fry the bacon until it's nice and crispy. Let it cool a bit, then crumble it.

Now it's time to assemble! Spread the shredded chicken and cooked pasta in a big baking dish. Pour the buffalo sauce mix over the top and spread it out evenly.

Sprinkle your cheeses over the sauce, then top it all off with the crumbled bacon.

Pop it in the oven for about 25-30 minutes. You'll know it's done when it's all bubbly and the cheese on top is melted and starting to brown.

Before serving, sprinkle some sliced green onions on top. If you want, you can drizzle on some extra buffalo sauce or ranch dressing too.

Substitutions and Variations

• Switch up the pasta. Try using rotini or shells instead of penne.
• Change the cheese. Blue cheese or pepper jack can add interesting flavors.
• Go lighter. Use low-fat cream cheese and Greek yogurt to cut some calories.
• Add veggies. Toss in some diced celery or carrots for extra crunch and nutrition.

Make-Ahead, Storing and Freezing

Make Ahead: You can assemble this casserole a day ahead and keep it in the fridge. Just add about 10 minutes to the baking time if you're cooking it straight from the fridge.

Store: You can keep leftover Buffalo Chicken Casserole in the fridge for up to 3 days. Just make sure it's in an airtight container. When you're ready to eat it again, you can warm it up in the microwave or oven.

Freeze: This casserole freezes pretty well. After baking, let it cool completely, then cover it tightly and freeze for up to 3 months. Thaw it in the fridge overnight before reheating.

Recipe Tips

• If you like your buffalo sauce extra spicy, add a dash of hot sauce to the mixture.
• For the best bacon crumbles, try using thick-cut bacon. It gives a better crunch and flavor.
• If the top of your casserole is browning too quickly, cover it with foil for the last few minutes of baking.
• After taking the casserole out of the oven, let it sit for about 5 minutes. This helps it set up a bit and makes it easier to serve.
• If you're short on time, using pre-cooked rotisserie chicken is a great shortcut.
• For extra color and nutrients, try adding some chopped bell peppers or spinach to the casserole.

How spicy is this casserole?

It's moderately spicy, but you can easily adjust the heat level. If you want it milder, start with 3/4 cup of buffalo sauce instead of the full cup. You can always add more at the end if you want it spicier. On the other hand, if you love heat, try adding some diced jalapeños or a dash of your favorite hot sauce to kick it up a notch.

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs can be a great substitute. They're often juicier and more flavorful than breasts. If using boneless, skinless thighs, you might need to adjust the cooking time slightly as they can take a bit longer to cook through.

Check out my other Buffalo Recipes!

• Buffalo Chicken Tater Tot Casserole
• Baked Buffalo Chicken Dip
• Slow Cooker Buffalo Chicken Sandwiches
• Air Fryer Buffalo Chicken Sandwich

This Buffalo Chicken Casserole is a crowd-pleaser that's perfect for game day, potlucks, or just a cozy family dinner. It's got all the flavors you love in buffalo wings, but in an easy-to-serve casserole.