Buffalo Chicken & Cheese Casserole – Comfort Food With a Spicy Kick

If you love the tangy heat of Buffalo wings but want something cozy and easy for dinner, this casserole is your new go-to. It’s creamy, cheesy, and loaded with tender chicken, all baked into a bubbly dish that feeds a crowd. The flavor is bold without being overpowering, and the texture hits that perfect balance of creamy and crunchy.

Best of all, it comes together with simple ingredients you probably have on hand. Whether it’s game day or a weeknight, this casserole feels special without a lot of fuss.

Buffalo Chicken & Cheese Casserole - Comfort Food With a Spicy Kick

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 6 servings

Ingredients

  

• 3 cups cooked chicken, shredded or diced (rotisserie chicken works great)
• 8 ounces pasta (penne, rotini, or shells) cooked al dente and drained — or 4 cups small diced cooked potatoes for a pasta-free version
• 1 cup Buffalo-style hot sauce (like Frank’s RedHot), plus more to taste
• 1/2 cup ranch dressing or blue cheese dressing
• 4 ounces cream cheese, softened
• 1/2 cup sour cream or plain Greek yogurt
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika (optional but tasty)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 1/2 cups shredded cheddar cheese, divided
• 1 cup shredded Monterey Jack or mozzarella
• 1/2 cup crumbled blue cheese (optional)
• 2 tablespoons butter, melted (for topping)
• 1 cup panko breadcrumbs or crushed Ritz crackers (topping)
• 2 green onions, thinly sliced (for garnish)
• Fresh celery, chopped (optional garnish for crunch)

Instructions

 

• Preheat and prep: Heat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or a little butter.
• Cook the base: Boil the pasta in salted water until just al dente. Drain well. If using diced cooked potatoes instead, make sure they’re tender but not falling apart.
• Make the Buffalo sauce: In a large bowl, whisk together hot sauce, ranch, cream cheese, and sour cream until smooth. Add garlic powder, onion powder, smoked paprika, salt, and pepper. Taste and adjust heat by adding more hot sauce if needed.
• Combine with chicken: Stir the cooked chicken into the sauce until evenly coated.
• Add cheeses and pasta: Fold in 1 cup cheddar and all the Monterey Jack. Gently mix in the pasta (or potatoes) until everything is well combined.
• Assemble: Pour the mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup cheddar over the top. If you like blue cheese, scatter it over now.
• Make the crunchy topping: In a small bowl, mix panko with melted butter and a pinch of salt. Sprinkle evenly over the casserole.
• Bake: Bake for 20–25 minutes, until the edges are bubbling and the top is golden. If the topping needs more color, broil for 1–2 minutes, watching closely.
• Rest and finish: Let the casserole sit for 5–10 minutes so it sets slightly. Garnish with green onions and a little chopped celery for fresh crunch.
• Serve: Drizzle with extra hot sauce or ranch if you like. Scoop into bowls and enjoy warm.

What Makes This Recipe So Good

• Big Buffalo flavor, minimal effort: A quick sauce made with hot sauce and ranch brings that classic Buffalo taste without complicated steps.
• Cheesy and satisfying: A blend of cheddar and Monterey Jack melts perfectly and adds richness.
• Simple pantry ingredients: Rotisserie chicken, pasta (or potatoes), and a few fridge staples make this weeknight-friendly.
• Customizable heat level: Adjust the hot sauce to your taste, and add extras like blue cheese or jalapeños for more kick.
• Great for meal prep: Makes hearty leftovers that reheat well, so lunch tomorrow is sorted.

Ingredients

• 3 cups cooked chicken, shredded or diced (rotisserie chicken works great)
• 8 ounces pasta (penne, rotini, or shells) cooked al dente and drained — or 4 cups small diced cooked potatoes for a pasta-free version
• 1 cup Buffalo-style hot sauce (like Frank’s RedHot), plus more to taste
• 1/2 cup ranch dressing or blue cheese dressing
• 4 ounces cream cheese, softened
• 1/2 cup sour cream or plain Greek yogurt
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika (optional but tasty)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 1/2 cups shredded cheddar cheese, divided
• 1 cup shredded Monterey Jack or mozzarella
• 1/2 cup crumbled blue cheese (optional)
• 2 tablespoons butter, melted (for topping)
• 1 cup panko breadcrumbs or crushed Ritz crackers (topping)
• 2 green onions, thinly sliced (for garnish)
• Fresh celery, chopped (optional garnish for crunch)

Step-by-Step Instructions

1. Preheat and prep: Heat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a little butter.
2. Cook the base: Boil the pasta in salted water until just al dente.

   Drain well. If using diced cooked potatoes instead, make sure they’re tender but not falling apart.

3. Make the Buffalo sauce: In a large bowl, whisk together hot sauce, ranch, cream cheese, and sour cream until smooth. Add garlic powder, onion powder, smoked paprika, salt, and pepper.

   Taste and adjust heat by adding more hot sauce if needed.

4. Combine with chicken: Stir the cooked chicken into the sauce until evenly coated.
5. Add cheeses and pasta: Fold in 1 cup cheddar and all the Monterey Jack. Gently mix in the pasta (or potatoes) until everything is well combined.
6. Assemble: Pour the mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup cheddar over the top.

   If you like blue cheese, scatter it over now.

7. Make the crunchy topping: In a small bowl, mix panko with melted butter and a pinch of salt. Sprinkle evenly over the casserole.
8. Bake: Bake for 20–25 minutes, until the edges are bubbling and the top is golden. If the topping needs more color, broil for 1–2 minutes, watching closely.
9. Rest and finish: Let the casserole sit for 5–10 minutes so it sets slightly.

   Garnish with green onions and a little chopped celery for fresh crunch.

10. Serve: Drizzle with extra hot sauce or ranch if you like. Scoop into bowls and enjoy warm.

How to Store

• Refrigerate: Cool completely, then cover tightly. Store in the fridge for up to 4 days.
• Reheat: Microwave individual portions in 45–60 second bursts, stirring between, or warm covered in a 325°F (165°C) oven for 15–20 minutes.
• Freeze: For best texture, freeze before baking.

  Assemble in a freezer-safe dish, wrap well, and freeze up to 2 months. Bake from frozen at 350°F (175°C) for 45–60 minutes, covered for the first half, then uncovered to brown.

Benefits of This Recipe

• High in protein: Chicken and cheese make this especially satisfying.
• Great for gatherings: It’s easy to scale and travels well for potlucks or game day.
• Flexible ingredients: Works with leftover chicken, different cheeses, or even cauliflower for a lighter base.
• Balanced texture: Creamy interior with a crispy topping keeps every bite interesting.
• Kid-friendly with tweaks: Reduce the hot sauce and it becomes a mild, cheesy chicken bake.

Pitfalls to Watch Out For

• Overcooking the pasta: Go al dente; it continues cooking in the oven and can get mushy if overdone.
• Too much heat: Hot sauce intensifies as it bakes. Start with less and taste the sauce before mixing.
• Watery casserole: Drain pasta well and avoid super watery ranch or yogurt.

  If the sauce seems thin, add a handful of extra cheese.

• Dry topping: Toss panko with melted butter so it crisps properly. Dry breadcrumbs can burn or stay pale.
• Skipping the rest time: A brief 5–10 minute rest helps it set and slice cleanly.

Variations You Can Try

• Loaded Buffalo Bake: Add cooked bacon bits, corn, and diced bell peppers for more texture and sweetness.
• Cauliflower Swap: Use roasted cauliflower florets instead of pasta for a lower-carb version.
• Blue Cheese Lover’s: Mix crumbled blue cheese into the sauce and sprinkle more on top before baking.
• Ranch-Only Mild: Halve the hot sauce and bump up ranch for a gentler flavor that still tastes like Buffalo.
• Spicy Jalapeño: Add sliced pickled jalapeños and a pinch of cayenne to the sauce.
• Tortilla Crunch: Skip panko and top with crushed tortilla chips for a Tex-Mex twist.
• Skillet Style: Assemble in an oven-safe skillet for crispy edges and easy serving.

FAQ

Can I use canned chicken?

Yes, but drain it very well and break it up gently. Rotisserie or leftover roasted chicken gives a better texture, but canned works in a pinch.

What hot sauce is best?

A classic Buffalo-style hot sauce like Frank’s RedHot is ideal.

It’s tangy, not too vinegary, and blends smoothly with ranch and cream cheese.

Can I make it ahead?

Absolutely. Assemble up to the breadcrumb step, cover, and refrigerate for up to 24 hours. Add the topping right before baking so it stays crisp.

Is there a gluten-free option?

Use gluten-free pasta and gluten-free panko or crushed gluten-free crackers.

Check your hot sauce and ranch labels to be sure they’re gluten-free.

How can I lighten it up?

Swap sour cream for Greek yogurt, use reduced-fat cream cheese, and try part-skim mozzarella. You can also use cauliflower instead of pasta.

What sides go well with this?

A crisp green salad, carrot and celery sticks with ranch, or roasted broccoli all pair nicely and bring freshness to balance the richness.

How do I avoid the casserole drying out?

Cover loosely with foil for the first 10–15 minutes if your oven runs hot, and don’t skimp on sauce. Reheat leftovers with a splash of milk or broth.

Wrapping Up

Buffalo Chicken & Cheese Casserole brings the flavor of your favorite wings to an easy, comforting bake.

It’s crowd-pleasing, customizable, and simple enough for busy weeknights. Keep the ingredients on hand and you’ll always have a crave-worthy dinner ready to go. When you want bold flavor without a lot of work, this casserole delivers every time.