Buffalo Chicken Casserole
A comforting and flavorful casserole combining buffalo sauce, creamy cheese, and tender chicken with pasta.
Equipment
- Large Pot
- Mixing Bowl
- 9x13 Baking Dish
- Oven
Ingredients
- 12 ounces rotini pasta (about 4 cups dry)
- 8 ounces cream cheese softened
- 14 ounces evaporated milk
- 1 ounce ranch salad dressing seasoning mix
- 3/4 cup ranch dressing
- 1 1/2 cups buffalo wing sauce
- 2 1/4 cups shredded rotisserie chicken
- 3 cups shredded cheddar cheese divided
- Optional toppings ranch dressing, sliced green onions
Instructions
- Preheat your oven to 350°F.
- Cook the rotini pasta according to package instructions until al dente.
- In a mixing bowl, blend softened cream cheese, evaporated milk, ranch seasoning mix, ranch dressing, and buffalo wing sauce until smooth.
- Stir in shredded chicken and 1 1/2 cups of shredded cheddar cheese until well combined.
- Fold in the cooked and drained rotini pasta until evenly coated with the mixture.
- Transfer the mixture to a greased 9x13 baking dish and spread evenly.
- Top with the remaining cheddar cheese.
- Bake for 25-30 minutes or until bubbly and golden brown on top. Optional: broil on low for an additional 3 minutes for a crispy top.
- Drizzle with ranch dressing and garnish with sliced green onions before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months.