Buffalo chicken casserole is a creamy, cheesy bake with shredded chicken, penne, and a tangy buffalo sauce. It has the heat of wings in a dish that works for a weeknight dinner or a crowd.
A thin sauce or dry chicken is the usual reason this casserole disappoints. This recipe uses softened cream cheese and sour cream for a smooth base, and shredded cooked chicken so the bake only needs to heat through and melt the cheese.
Golden buffalo chicken casserole with bubbling cheddar and green onion.
Recipe Snapshot
Why You’ll Love This Recipe
- Creamy and Cheesy: Cream cheese, sour cream, and cheddar make a sauce that clings to every piece of penne.
- Adjustable Heat: Start with 1/3 cup of hot sauce and add more to taste.
- Make-Ahead Friendly: Assemble the dish, then bake when you are ready.
- Feeds a Crowd: A 9×13-inch dish serves 6.
What Makes This Recipe Work
A good buffalo chicken casserole depends on three simple choices:
- Soften the Cream Cheese: Cold cream cheese stays lumpy. Softened cream cheese blends into a smooth base.
- Shred Your Own Cheese: Pre-shredded cheese has an anti-caking coating that can keep it from melting smoothly. Grating a block gives a gooey finish.
- Bake Until Hot Throughout: Cooked chicken only needs to heat through, but the thickest part should still reach 165°F (74°C).
Ingredients You Will Need
Buffalo Base
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup ranch dressing
- 1/3 cup hot sauce (such as Frank’s RedHot)
- 1 tsp garlic powder
- 1/2 tsp onion powder
Pasta, Chicken, and Topping
- 8 oz penne pasta
- 3 cups shredded cooked chicken (about 1 rotisserie chicken)
- 2 cups shredded sharp cheddar, divided
- 2 green onions, sliced (to serve)
- blue cheese crumbles (optional)
Kitchen Tools You Need
- 9×13-Inch Baking Dish: Holds the casserole and gives it enough surface area to brown.
- Large Pot and Colander: For cooking and draining the penne.
- Large Mixing Bowl: Big enough to beat the sauce and fold in the pasta and chicken.
Step-by-Step Cooking Instructions
Preheat and Cook the Pasta
Heat the oven to 375°F and grease a 9×13-inch baking dish. Cook the penne in salted water until al dente, then drain.
Visual Cue: Preheat and Cook the Pasta step.
Make the Creamy Buffalo Base
In a large bowl, beat the softened cream cheese, sour cream, ranch, hot sauce, garlic powder, and onion powder until smooth.
Visual Cue: Make the Creamy Buffalo Base step.
Stir in the Chicken and Pasta
Fold in the shredded chicken, drained penne, and 1 1/2 cups of the cheddar until evenly coated.
Visual Cue: Stir in the Chicken and Pasta step.
Spread and Top
Spread the mixture in the baking dish and sprinkle with the remaining 1/2 cup cheddar.
Visual Cue: Spread and Top step.
Bake, Rest, and Serve
Bake for 20 to 25 minutes, until bubbling and the cheese is melted. The thickest part should reach 165°F (74°C). Rest for 5 minutes, then top with green onions and blue cheese if using.
Visual Cue: Bake, Rest, and Serve step.
How to Know When Your Casserole Is Ready
- Thermometer Check: The thickest part of the casserole should reach 165°F (74°C) on an instant-read thermometer. For reference, see the U.S. government FoodSafety.gov safe minimum internal temperature chart.
- Bubble Check: The edges should be bubbling and the cheese fully melted.
- Set Check: Rest for 5 minutes. The casserole should hold its shape when scooped.
Kitchen Tips & Common Mistakes
- Start Mild: Add more hot sauce after tasting the base. It is much harder to take heat out.
- Drain the Pasta Well: Excess water thins the sauce and makes the casserole soupy.
- Grate Your Own Cheese: Pre-shredded cheese melts less smoothly.
- Rest Before Serving: Five minutes makes the casserole easier to scoop.
What to Serve With Buffalo Chicken Casserole
A casserole this rich pairs well with something fresh and crisp:
- Salad: A crisp green salad with ranch or blue cheese dressing balances the richness.
- Celery and Carrot Sticks: A classic buffalo side that cools the heat.
- Garlic Bread: Good for soaking up any extra sauce.
How to Store and Reheat Leftovers
- Refrigerator: Store leftovers in an airtight container for up to 3 to 4 days.
- Reheating: Reheat portions until steaming and the thickest part reaches 165°F (74°C). Cover with foil while reheating to keep the top from drying.
- Freezer: Freeze in airtight containers for up to 2 to 3 months. Thaw overnight in the refrigerator.
Frequently Asked Questions
Yes, but this recipe is written for cooked chicken. Cook raw chicken breasts first, then shred them, so the bake only needs to heat through.
Yes. Assemble the casserole, cover, and refrigerate. Add about 5 minutes to the bake time if it goes into the oven cold.
It depends on your hot sauce. Start with 1/3 cup and add more to taste.
Buffalo Chicken Casserole
Ingredients
Equipment
Method
- Heat the oven to 375°F and grease a 9x13-inch baking dish. Cook the penne in salted water until al dente, then drain.
- In a large bowl, beat the softened cream cheese, sour cream, ranch, hot sauce, garlic powder, and onion powder until smooth.
- Fold in the shredded chicken, drained penne, and 1 1/2 cups of the cheddar until evenly coated.
- Spread the mixture in the baking dish and sprinkle with the remaining 1/2 cup cheddar.
- Bake for 20 to 25 minutes, until bubbling and the cheese is melted. The thickest part should reach 165°F (74°C). Rest for 5 minutes, then top with green onions and blue cheese if using.
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