Creamy and smooth with just a little bit of heat, this Buffalo Chicken Casserole is an easy dinner recipe that the whole family can enjoy! Zesty Ranch seasoning balances cheesy pasta and kickin' buffalo sauce for a flavorful meal with just 20 minutes of prep.
There's something about buffalo chicken wings that instantly makes us think of Game Day. I've taken the same nostalgic flavors and combined them in one convenient dish!
This creamy Buffalo Chicken Casserole is a perfect potluck dish to share with friends, an easy option to feed your family while they're watching a football game, and a simple, quick-prep meal for busy weeknights.
How to make Buffalo Chicken Casserole:
Every good Southern gal knows that the best casseroles start with a can of condensed cream-of-something soup -- and this recipe is no exception!
Ingredients for Buffalo Chicken Pasta Casserole:
- Condensed cream of chicken soup
- Cream cheese
- Milk
- Buffalo wing sauce
- Dry ranch seasoning mix
- Cooked, shredded chicken (such as from a rotisserie chicken)
- Cooked rotini pasta
- Celery
- Cheddar cheese
First, prepare the sauce for your casserole by stirring together soup, softened cream cheese, milk, buffalo wing sauce and dry ranch seasoning.
Add cooked pasta, shredded chicken and celery to the bowl.
Give everything a good stir, transfer to a 2-quart dish, and top with grated cheddar.
Cover the dish and bake in a 350 degree F oven for about 20 - 25 minutes (or until hot and bubbly and cheese is melted).
What to serve with Buffalo Chicken Casserole:
Add some green veggies on the side for a complete meal. Here are a few easy options that go well with the casserole:
- Celery sticks with ranch dip
- A simple green salad dressed in cool, creamy Buttermilk dressing
- Coleslaw
- Three Bean Salad
- Steamed or Roasted Broccoli
Cook's Tips and Recipe Variations:
- This buffalo chicken casserole recipe only calls for 2 tablespoons of buffalo wing sauce, so it's not too spicy at all! I keep it mild so that it's family-friendly; however, if you prefer a hotter dish you can add more wing sauce, to taste.
- Swap out the can of cream of chicken soup for a can of the cream of celery flavor
- Make sure that you're starting with softened cream cheese so that you can easily stir it with the rest of the sauce ingredients. It's fine if you still have a few lumps in the sauce -- the cream cheese will melt smoothly in the oven! To soften the cream cheese, leave it sitting on the counter for a couple of hours to come to room temperature, or microwave for 15-30 seconds.
- I use a store-bought rotisserie chicken for a shortcut in this recipe.
- Instead of the cheddar, top your casserole with grated mozzarella or Monterey Jack cheese.
- Make this casserole lighter by using low fat cream cheese, reduced fat cheddar cheese, and Campbell's Healthy Request condensed soup.
More easy buffalo chicken recipes that you might enjoy:
- Buffalo Chicken Dip Crescent Ring
- 10-Minute Buffalo Chicken Wraps
- Crock Pot Buffalo Ranch Chicken Tacos
Buffalo Chicken Casserole
Ingredients
- 1 (10 ½ ounce) can condensed cream of chicken soup (NOT diluted)
- 4 ounces cream cheese, softened
- ½ cup milk
- 2 tablespoons buffalo wing sauce (or more, to taste)
- 1 (1 ounce) packet dry ranch seasoning and salad dressing mix
- 2 cups cooked, shredded chicken (I use a rotisserie chicken for this step)
- 6 ounces (about 2 cups) dry rotini pasta, cooked and drained
- 1 stalk celery, sliced (about ½ cup)
- ½ cup (about 4 ounces) grated cheddar cheese
Instructions
- Preheat oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray and set aside.
- In a separate bowl, stir together condensed soup, softened cream cheese, milk, buffalo wing sauce, and ranch seasoning. Gently fold in chicken, cooked pasta and celery.
- Transfer mixture to prepared baking dish. Sprinkle cheddar cheese over top.
- Cover tightly with foil or a lid, and bake for about 20-25 minutes (or until hot and bubbly and cheese is melted).
Notes
- This buffalo chicken casserole recipe only calls for 2 tablespoons of buffalo wing sauce, so it's not too spicy at all! I keep it mild so that it's family-friendly; however, if you prefer a hotter dish you can add more wing sauce, to taste.
- Swap out the can of cream of chicken soup for a can of the cream of celery flavor
- Make sure that you're starting with softened cream cheese so that you can easily stir it with the rest of the sauce ingredients. It's fine if you still have a few lumps in the sauce -- the cream cheese will melt smoothly in the oven! To soften the cream cheese, leave it sitting on the counter for a couple of hours to come to room temperature, or microwave for 15-30 seconds.
- I use a store-bought rotisserie chicken for a shortcut in this recipe.
- Instead of the cheddar, top your casserole with grated mozzarella or Monterey Jack cheese.
- Make this casserole lighter by using low fat cream cheese, reduced fat cheddar cheese, and Campbell's Healthy Request condensed soup.
My family loved this recipe and requested to have it again.I used the mildest buffalo wing sauce that I could find, and could hardly taste it. (I don't like spicy hot foods.)
Perfect! I agree -- the buffalo sauce is really mild in this dish (since I wanted kids to be able to enjoy it as well), but someone who likes it hot can always add more on top. Thanks, Joyce Ann!
My husband and son (9) said this was "excellent". They also said that about the Swedish meatball recipe! I've just discovered your website and have already made a few of your recipes. They're so helpful for a busy, working mother of two and all have been so good. Thank you!
That's awesome, Heidi! I'm so glad that the recipes have been helpful. Thanks for taking the time to leave me a note!
Hi Blair,
I made the Buffalo Chicken Casserole for Sunday Dinner. It was really good!! I added a bit more Buffalo Sauce because we like it a little spicy. Thank you again for another quick and delicious recipe
That's great, Annette! Thanks so much for letting me know! 🙂
I made this for dinner tonight. The whole family loved it, and said I need to use this one again. It was delicious, and easy to prepare. I’m glad I made a double batch. Otherwise there wouldn’t have been any leftovers for lunch tomorrow. Thanks for the great recipe!
Yay! I'm so happy to hear that, Darrin. Thanks for taking the time to leave me a note and let me know! 🙂
Could I put this recipe together, refrigerate, and bake the next day? What would you suggest for the baking time/temp that way?
Hi, Brittany! Absolutely! I wouldn't change the cooking time/temp. Just let the casserole dish sit on the counter and come to room temperature for at least 30-60 minutes before baking it. If the casserole still feels cold when you put it in the oven, you might need to add a few extra minutes to the cooking time. Enjoy!