Cheesy Buffalo Chicken Casserole (Printable)
Buffalo chicken and melted cheese baked with pasta in a creamy, spicy casserole perfect for sharing.
# What You'll Need:
→ Chicken
01 - 3 cups cooked chicken breast, shredded (about 1 1/2 pounds boneless skinless chicken breasts)
→ Casserole Base
02 - 8 oz cream cheese, softened to room temperature
03 - 1 cup ranch dressing
04 - 1/2 cup buffalo wing sauce, adjusted to taste
05 - 2 cups shredded sharp cheddar cheese
06 - 1 cup shredded mozzarella cheese
07 - 8 oz cooked pasta shells or rotini (about 3 cups)
→ Topping
08 - 1/2 cup blue cheese crumbles (optional)
09 - 2 green onions, thinly sliced
10 - 1/4 cup panko breadcrumbs (optional)
# Steps:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish with nonstick cooking spray or butter.
02 - In a large mixing bowl, combine the softened cream cheese, ranch dressing, and buffalo wing sauce. Stir vigorously until the mixture is completely smooth and free of any cream cheese lumps.
03 - Fold the shredded chicken and cooked pasta into the sauce base. Add 1 1/2 cups of the cheddar cheese and 1/2 cup of the mozzarella cheese. Mix thoroughly until every piece of chicken and pasta is evenly coated.
04 - Transfer the entire mixture into the prepared casserole dish, spreading it out into an even layer. Scatter the remaining 1/2 cup cheddar and 1/2 cup mozzarella across the top. If desired, sprinkle with blue cheese crumbles and panko breadcrumbs for extra texture.
05 - Bake uncovered on the center oven rack for 30 to 35 minutes, until the cheese is fully melted, the edges are bubbling, and the top is lightly golden.
06 - Remove from the oven and let rest for 5 minutes. Scatter the sliced green onions over the top and serve hot directly from the dish.
# Expert Tips:
01 -
- It takes everything you already love about buffalo chicken dip and turns it into a full meal that actually fills people up.
- The creamy, spicy, cheesy base coats every single pasta shell like a warm hug, and you will not be able to stop eating it.
02 -
- Do not skip softening the cream cheese because cold cream cheese will leave you with a lumpy, uneven sauce that never comes together no matter how hard you stir.
- Reserve a little pasta water before draining because a splash of it can loosen the mixture if it feels too thick before baking.
03 -
- Toss the pasta with a tiny drizzle of olive oil after cooking so the shells do not clump together while you prepare the rest of the ingredients.
- Let the casserole rest for five to ten minutes after pulling it from the oven because the sauce will thicken and set, making it much easier to scoop and serve.