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Golden buffalo chicken casserole with bubbling cheddar and green onion in a white baking dish

Buffalo Chicken Casserole

Creamy buffalo chicken casserole with penne, ranch, cheddar, and a little heat. A make-ahead weeknight dinner for 6.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

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, to serve

Equipment

  • 9x13-inch baking dish
  • Large pot and colander
  • Large mixing bowl

Method
 

  1. Heat the oven to 375°F and grease a 9x13-inch baking dish. Cook the penne in salted water until al dente, then drain.
    Cooked penne pasta draining in a colander
  2. In a large bowl, beat the softened cream cheese, sour cream, ranch, hot sauce, garlic powder, and onion powder until smooth.
    Whisking cream cheese, sour cream, ranch, and hot sauce into a smooth buffalo base
  3. Fold in the shredded chicken, drained penne, and 1 1/2 cups of the cheddar until evenly coated.
    Shredded chicken and penne folded into creamy buffalo sauce in a large bowl
  4. Spread the mixture in the baking dish and sprinkle with the remaining 1/2 cup cheddar.
    Buffalo chicken pasta spread in a baking dish topped with shredded cheddar
  5. 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.
    Serving a portion of buffalo chicken casserole topped with green onion

Notes

Use shredded cooked chicken for a faster bake. Shred your own cheddar from a block for a smoother melt.
Storage: Refrigerate leftovers in an airtight container for 3 to 4 days. Freeze for 2 to 3 months.