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

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

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)

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Grease a 9x13-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.