Buffalo Chicken Casserole - The Seasoned Mom (2024)

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Creamy and smooth with just a little bit of heat, this Buffalo Chicken Casserole is an easy dinner recipe that the whole family can enjoy! Zesty Ranch seasoning balances cheesy pasta and kickin’ buffalo sauce for a flavorful meal with just 20 minutes of prep.

If you love buffalo chicken recipes as much as we do, be sure to try this dump-and-bake buffalo chicken pasta, these buffalo chicken sliders, and a pot of buffalo chicken chili, too!

How to Make Buffalo Chicken Casserole | 1-Minute Video

There’s something about buffalo chicken wings that instantly makes us think of Game Day. I’ve taken the same nostalgic flavors and combined them in one convenient dish!

This creamy Buffalo Chicken Casserole is a perfect potluck dish to share with friends, an easy option to feed your family while they’re watching a football game, and a simple, quick-prep meal for busy weeknights.

How to Make Buffalo Chicken Casserole

Every good Southern gal knows that the best casseroles start with a can of condensed cream-of-something soup — and this recipe is no exception!

Ingredients for Buffalo Chicken Pasta Casserole

• Condensed cream of chicken soup
• Cream cheese
• Milk
• Buffalo wing sauce
• Dry ranch seasoning mix
• Cooked, shredded chicken (such as from a rotisserie chicken)
• Cooked rotini pasta
• Celery
• Cheddar cheese

First, prepare the sauce for your casserole by stirring together soup, softened cream cheese, milk, buffalo wing sauce and dry ranch seasoning.

Add cooked pasta, shredded chicken and celery to the bowl.

Give everything a good stir, transfer to a 2-quart dish, and top with grated cheddar.

Cover the dish and bake in a 350 degree F oven for about 20 – 25 minutes (or until hot and bubbly and cheese is melted).

What to Serve with Buffalo Chicken Casserole

Add some green veggies on the side for a complete meal. Here are a few easy options that go well with the casserole:

• Celery sticks with ranch dip
• A simple green salad dressed in cool, creamy Buttermilk dressing
• Coleslaw
• Three Bean Salad
• Steamed or Roasted Broccoli

Preparation and Storage

• This is a great make-ahead dinner.You can assemble the casserole up to24 hours in advanceand keep it covered in the refrigerator until ready to bake. When ready to bake, allow the dish to sit on the counter and come to room temperature for at least 30-60 minutes.
• You can freeze the casserolebeforebaking. Wrapped tightly, the assembled casserole will keep in the freezer for up to2 months.
• Leftover buffalo chicken casserolewill keep in therefrigerator for 3-4 days.
• To reheat the casserole:If reheating an entire casserole, cover the dish loosely with foil and bake in a350° F oven until warmed through (about 20-30 minutes). Individual portions can be reheated in the microwave for 1-2 minutes.

Recipe Variations

• This buffalo chicken casserole recipe only calls for 2 tablespoons of buffalo wing sauce, so it’s not too spicy at all! I keep it mild so that it’s family-friendly; however, if you prefer a hotter dish you can add more wing sauce, to taste.
• Swap out the can of cream of chicken soup for a can of cream of celery soup.
• Instead of the cheddar, top your casserole with grated mozzarella or Monterey Jack cheese.
• Make this casserole lighter by using low fat cream cheese, reduced fat cheddar cheese, and Campbell’s Healthy Request condensed soup.

Tips for the Best Buffalo Chicken Casserole Recipe

• Make sure that you’re starting with softened cream cheese so that you can easily stir it with the rest of the sauce ingredients. It’s fine if you still have a few lumps in the sauce — the cream cheese will melt smoothly in the oven! To soften the cream cheese, leave it sitting on the counter for a couple of hours to come to room temperature, or microwave for 15-30 seconds.
• I use a store-bought rotisserie chicken for a shortcut in this recipe.
• If you prefer to cook your own chicken to use in this dish, boil about 1 lb. of boneless, skinless chicken breasts or thighs until cooked through (about 15 minutes). When cool enough to handle, chop or pull the chicken. You’ll need a total of about 2 cups shredded. I find that 1 lb. of chicken breasts yields about 2 cups of pulled chicken, but there’s some flexibility here — it doesn’t need to be exact.

More Easy Buffalo Chicken Recipes to Try

• Buffalo Chicken Dip Crescent Ring
• 10-Minute Buffalo Chicken Wraps
• Crock Pot Buffalo Ranch Chicken Tacos