Buffalo Chicken Casserole

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This delicious Buffalo Chicken Casserole is packed with tender chicken, pasta, crunchy bacon, and a creamy, spicy Buffalo sauce.

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: American

Servings:

Calories: 712kcal

Author: Judy Wilson

Ingredients

1½ pounds boneless, skinless chicken breasts
8 slices bacon
8 ounces penne pasta (or your favorite variety)
1 cup buffalo wing sauce
8 ounces cream cheese, softened
¼ cup ranch dressing
¾ cup Greek yogurt
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
2 green onions, sliced (for garnish)

Instructions

Preheat your oven to 375°F.
Cook the pasta according to the package instructions.
In a large mixing bowl, combine the buffalo wing sauce, cream cheese, ranch dressing, Greek yogurt, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix until combined; if some chunks are present, that’s okay.
Heat a large skillet over medium heat and add some oil or cooking spray. Add the chicken breast and sear one side for 3-4 minutes. Flip the chicken, add 1/2 cup water to the skillet, and cover. Continue to cook for 6-7 minutes until the chicken is cooked and reaches 165°F.
Shred the chicken using two forks or a hand mixture for finer pieces.
Cook the bacon slices in a skillet over medium heat until crispy. Drain on paper towels and crumble when cool.
In a large baking dish (9x13 inches), spread the shredded chicken and pasta evenly across the dish.
Pour the buffalo sauce mixture over the chicken, spreading it out evenly.
Sprinkle the shredded cheddar cheese and mozzarella cheese over the top of the sauce mixture. Sprinkle the crumbled bacon over the cheese.
Bake in the preheated oven for 25-30 minutes, until the casserole is bubbly and the cheese is melted and golden brown.
Garnish with sliced green onions and serve and an extra drizzle of buffalo sauce and ranch dressing.

Notes

Adjust the amount of buffalo wing sauce based on your heat preference. For a milder dish, use less sauce or choose a milder buffalo sauce. I used Frank’s Red Hot sauce in this recipe, but use your favorite brand.

You can use store-bought rotisserie chicken to make this quicker and easier.

I like to use thick-cut bacon as the crumble; it just has more of a bite and flavor.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition