Easy creamy buffalo chicken casserole is packed with chicken, pasta, hot sauce, and plenty of bubbly cheese made in only 30 minutes.
Why this recipe works
It’s pretty much buffalo chicken dip in casserole form, need we say more? This buffalo chicken casserole adds pasta to the mix for a filling dish with a good amount of spicy heat. It’s creamy, satisfying, and comes together easily. Plus, the spice level can be adjusted to your preference.
Cream cheese, ranch seasoning, hot sauce, pasta, cooked chicken, mozzarella cheese, and cream of celery soup make this the absolute best buffalo chicken casserole recipe. If you’ve tried the dip before, you’ll definitely love this family-style dish.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
PASTA – We opted for ziti pasta, but you can use your favorite type of pasta for this casserole. It would be great with spaghetti, penne, rigatoni, or mostaccioli as well!
CHICKEN – Either cooked chicken breast or shredded/cubed rotisserie chicken will work here. This is a good recipe to use up leftover chicken.
HOT SAUCE – ½ cup of hot sauce gives the casserole a nice kick, with that classic buffalo taste. It’s not too spicy and you can add more or drizzle extra sauce over the top to up the spice level. Likewise, if you want just a hint of buffalo flavor without the spice, I would reduce it to ¼ cup. We used Frank’s red hot sauce.
CREAM OF CELERY– You can use cream of chicken soup in place of the cream of celery. Do not combine the condensed soup with milk or water.
How to Make Buffalo Chicken Casserole
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 375°F.
- Cook pasta to al dente according to package instructions. Drain pasta and set aside.
- In a mixing bowl, combine cream cheese, condensed soup, ranch seasoning, and buffalo sauce.
- Stir in ½ cup cheese and the chicken.
- Carefully mix in the pasta until mixture is evenly combined.
- Spread the mixture into a greased 9×13 casserole dish.
- Top with remaining cheese.
- Cover with aluminum foil and bake for about 30 minutes, or until the casserole is bubbly and the cheese is melted.
- Garnish with an extra drizzle of hot sauce and sliced green onions.
Frequently Asked Questions & Expert Tips
Store any leftovers in an air-tight container kept in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in a 300F oven until warmed through.
For a saucier casserole, try adding ½ cup milk or cream to the sauce mixture.
Serving Suggestions
This buffalo chicken casserole is filling on its own but if you’re looking for a side to serve it with, try a dinner salad or breadsticks. Optionally garnish with a drizzle of hot sauce and sliced green onions. Enjoy warm.
Ingredients
- 8 ounces ziti pasta cooked and drained
- 10.5 ounces cream of celery soup
- 8 ounces cream cheese softened
- 1 ounce dry ranch seasoning mix 1 packet
- 1/2 cup hot sauce such as Frank's, more or less to taste
- 3 cups grated mozzarella cheese divided
- 3 cups cooked diced chicken chicken breast or rotisserie
- 1/2 cup sliced green onion
Things You’ll Need
- 13×9 baking dish
- Mixing bowls
- Hand mixer
Before You Begin
- Either cooked chicken breast or shredded/cubed rotisserie chicken will work here. This is a good recipe to use up leftover chicken.
- We opted for ziti pasta, but you can use your favorite type of pasta for this casserole. It would be great with spaghetti, penne, rigatoni, or mostaccioli as well.
- ½ cup of hot sauce gives the casserole a nice kick, with that classic buffalo taste. It’s not too spicy and you can add more or drizzle extra sauce over the top to up the spice level. Likewise, if you want just a hint of buffalo flavor without the spice, I would reduce it to ¼ cup. We used Frank’s red hot sauce.
- You can use cream of chicken soup in place of the cream of celery. Do not combine the condensed soup with milk or water.
Instructions
- Preheat oven to 375°F.
- Cook pasta to al dente according to package instructions. Drain pasta and set aside.
- In a mixing bowl, combine cream cheese, soup, ranch seasoning, and buffalo sauce.
- Stir in ½ cup cheese and the chicken.
- Carefully mix in the pasta until mixture is evenly combined.
- Spread mixture into a greased 9×13 casserole dish.
- Top with remaining cheese.
- Cover with aluminum foil and bake for about 30 minutes, or until the casserole is bubbly and the cheese is melted.
- Garnish with an extra drizzle of hot sauce and sliced green onions.
Expert Tips & FAQs
- For a saucier casserole, try adding ½ cup milk or cream to the sauce mixture.
- Store any leftovers in an air-tight container kept in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in a 300F oven until warmed through.
