If you like buffalo chicken wings with Ranch Dressing, you’ll love our buffalo chicken casserole! It has all the elements of a really good casserole, and the spicy, tangy flavor of buffalo wings dipped in Ranch Dressing.
This casserole uses chicken marinated in a buffalo sauce, a creamy alfredo sauce with Ranch Dressing and bacon flavorings, then mixed with tender penne pasta and cheese.
If this flavor combo is your kinda thing, you’ll love our buffalo chicken lasagna and our buffalo chicken dip!
LOADED BUFFALO CHICKEN CASSEROLE INGREDIENTS
- Chicken breast halves: Skinless and boneless
- Frank’s Red Hot Original Sauce: This is a must-have, no substitutes for that classic flavor.
- Garlic powder or garlic granules: Either is fine.
- Black pepper + Salt: Cracked black pepper and kosher or sea salt.
- Paprika: This spice adds a nice deep flavor. This spice made from dried red peppers comes in a few forms: mild paprika, smoked paprika and hot paprika. I recommend using the mild version.
- Bacon: Any brand
- Penne Pasta: I like penne for this dish but go ahead and use a similar-sized pasta of your liking.
- Alfredo sauce: A jar of Alfredo sauce is a great shortcut.
- Ranch dressing mix: The dry packet – Hidden Valley Ranch Original
- Cream cheese: Any brand.
- Worcestershire sauce: This wonderful and unique sauce adds so much deep umami flavor. A little goes a long way.
- Yellow onion: I use yellow onion.
- Green onions: Fresh cut green onions add freshness.
- Pepper jack cheese: I love pepper jack, but Monterey Jack or Mozzarella can be used.
TIPS
- It’s Gotta Kick! This buffalo chicken casserole with cream cheese has a spicy kick just like buffalo wings. If you want your casserole milder, adjust the amount of Frank’s Red Hot.
- No Mush! Be sure not to overcook the pasta. It will continue to cook in the oven as well.
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This in The Fridge? Once cooked and cooled, your buffalo ranch chicken casserole will last up to four days in the fridge. But be sure you store your leftovers in an airtight container. This dish warms up nicely in the microwave oven.
- Can You Freeze This? I do not recommend freezing this dish. The texture of the pasta and sauce may not freeze well.
- Make-Ahead: My loaded buffalo chicken casserole recipe is best right out of the oven but can be made ahead. Make the sauce and sauté the chicken. Combine. Cook the pasta but do not mix into the chicken/sauce mixture until ready to bake. Just store it in the refrigerator. When ready to serve, bake per instructions. It may take longer in the oven though, so add about 15 minutes or so to the baking time, when starting with a cold uncooked casserole.
- Food Safety: If you’d like more info on food safety check out this link.
SERVING RECOMMENDATIONS
This casserole is delicious served with simple roasted peppers, roasted green beans, honey glazed carrots or brown sugar glazed carrots, southern style green beans, or my favorite, Southern collard greens.
If you’re in the mood for something crisp and fresh to pair with this casserole, we like to serve it with either our strawberry spinach salad or strawberry salad (both are unique and have their own homemade, easy dressings. Both salads are “must try” recipes!
We also like this casserole with KFC coleslaw, our 1905 salad, and of course, garlic bread.
HOW TO MAKE BUFFALO CHICKEN CASSEROLE
- Marinade the chicken.
- In a bowl, add hot sauce, Alfredo sauce, ranch seasoning, and cream cheese.
- Mix.
- Add in the cooked chicken, cooked bacon, cooked pasta, and onion.
- Mix.
- Pour into the prepared casserole dish.
- Cover it with foil. Bake.
- Remove from the oven and remove the foil. Sprinkle cheese on top and continue to bake, uncovered.
- Let it cool and serve.
***See the full instructions below.
MORE CHICKEN CASSEROLES
- Chicken Pot Pie Casserole
- Million Dollar Chicken Casserole
- Crack Chicken Casserole
- Chicken and Potato Casserole
- Chicken Broccoli Rice Casserole
- Chicken And Dumpling Casserole
- Chicken and Rice Casserole
- Dorito Chicken Casserole
- Chicken Fajita Casserole
- Chicken Cordon Bleu Casserole
- Campbells Chicken and Rice
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Buffalo Chicken Casserole
Our buffalo chicken casserole is perfect for those who enjoy buffalo wings with Ranch Dressing, offering a spicy and tangy flavor.
Servings: 6 servings
Ingredients
- 2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch cubes
- 1/4 cup Frank's Red Hot Original Sauce, DIVIDED
- 1 tablespoon garlic powder or garlic granules
- 1 1/2 teaspoons black pepper
- 1 1/2 teaspoons paprika
- 3/4 teaspoon salt
- 6 slices bacon, chopped in 1/4 inch pieces
- 8 ounces uncooked penne
- 1 (15-ounce) jar Alfredo sauce
- 1 (1-ounce) packet ranch seasoning
- 4 ounces cream cheese, softened so it's easy to mix into sauce.
- 1 teaspoon Worcestershire sauce
- 1/2 cup yellow onion, minced
- 1/3 cup green onions, sliced
- 1 1/2 cups pepper jack cheese, shredded
Instructions
- Preheat the oven to 350ºF (177ºC) and move the rack to the lower third of the oven. Generously butter or spray with nonstick cooking spray; set aside.
- In a large mixing bowl combine Frank's Red Hot Original Sauce (2 tablespoons), garlic powder (1 tablespoon), black pepper (1 1/2 teaspoons), paprika (1 1/2 teaspoons), and salt (3/4 teaspoon).
- Add chicken (2 pounds) to the hot sauce mixture. Marinate for 20-30 minutes.
- While the chicken is marinating, cook the bacon (6 slices) in a 12-inch cast iron skillet, until crisp. Using a slotted spoon, remove the bacon to a paper towel-lined plate. Save 2 tablespoons of bacon drippings in the skillet.
- Cook the pasta (8 ounces) in well-salted water, according to box instructions. Cook just until al dente. Drain. Do not rinse!
- When the chicken is finished marinating, heat the skillet with bacon drippings. Using a slotted spoon, transfer the chicken cubes, shaking off as much marinade as possible, into heated bacon drippings, and brown on each side of the chicken. Cook for 3 to 4 minutes each side.
- In a large mixing bowl, add remaining Frank's Red Hot sauce (2 tablespoons per your taste for spicy heat), Alfredo sauce (1 jar), ranch seasoning (1 packet), softened cream cheese (4 ounces), and Worcestershire sauce (1 teaspoon). Whisk until well combined, and cream cheese is mostly incorporated. It's okay if there are still a few cream cheese lumps.
- Using a large rubber spatula, fold in drained pasta, cooked chicken, bacon, and onion (1/2 cup yellow) until evenly incorporated.
- Pour the mixture into the prepared 9x13 casserole dish. Cover tightly with aluminum foil and bake in the preheated oven for 30 minutes. Remove from oven, remove foil, top with pepper jack cheese (1 1/2 cups), and continue to bake, uncovered, for about 12-15 minutes, until cheese is melted and is getting golden spots on the cheese.
- Let cool for 10 minutes on a wire rack. Sprinkle top with green onions (1/3 cup) and serve!
Fans Also Made:
Notes
- It's Gotta Kick! This dish has a spicy kick just like buffalo wings. If you want your casserole milder, adjust the amount of Frank’s Red Hot.
- No Mush! Be sure not to overcook the pasta. It will continue to cook in the oven as well.
Nutrition
Serving: 1serving | Calories: 733kcal | Carbohydrates: 38g | Protein: 51g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Cholesterol: 202mg | Sodium: 1954mg | Potassium: 826mg | Fiber: 2g | Sugar: 4g | Vitamin A: 846IU | Vitamin C: 11mg | Calcium: 259mg | Iron: 2mg
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I added a few extra hot sauce coz my fam loves it really spicy. It’s so good!!
Yes to more hot sauce! I’m so happy it was a hit to your family. Thanks for the positive feedback and rating 🙂