Buffalo Chicken Casserole: Spicy, Cheesy Comfort in One Dish
This Buffalo Chicken Casserole takes everything you love about classic Buffalo wings—the spicy kick, the creamy richness, and the irresistible cheesiness—and bakes it into one hearty, crowd-pleasing dish.
Buffalo chicken is a true American classic, originating in Buffalo, New York, and quickly spreading across the country as a game-day favorite.
This casserole brings that same fiery flavor to the dinner table in a more wholesome, family-friendly way.
With tender shredded chicken, a creamy Buffalo sauce, hearty vegetables or potatoes, and a golden layer of melted cheese, it’s the perfect blend of comfort food and bold spice.
Why You’ll Love This Recipe
- One-pan wonder: Complete meal baked in a single dish for easy cleanup.
- Game-day ready: Perfect for sharing at parties, tailgates, or casual gatherings.
- Customizable heat: Adjust spice level with mild, medium, or hot Buffalo sauce.
- Family-friendly: Creamy and cheesy enough to win over even spice-shy eaters.
- Great for leftovers: Reheats well and makes a delicious next-day lunch.
Buffalo Chicken Casserole
Ingredients
- Main Casserole:
- 3 cups cooked chicken shredded (rotisserie chicken works great)
- 3 cups diced potatoes or substitute cauliflower florets for a low-carb option
- 1 cup celery chopped
- 1 cup carrots diced (optional for added crunch and color)
- 1 cup Buffalo sauce mild, medium, or hot to taste
- 1 cup ranch or blue cheese dressing ranch for creamy, blue cheese for tangy
- 2 cups shredded cheddar cheese or mozzarella for a milder flavor
- ½ cup crumbled blue cheese optional, for extra Buffalo-wing flavor
- 2 tbsp olive oil
- Salt & pepper to taste
- Optional Toppings:
- Green onions sliced
- Extra Buffalo sauce drizzle
- Crumbled bacon for crunch
Instructions
- Preheat oven: Set to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
- Prepare potatoes: Toss diced potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until golden and slightly crisp. (If using cauliflower, roast for 15 minutes instead.)
- Mix casserole base: In a large mixing bowl, combine shredded chicken, roasted potatoes (or cauliflower), celery, carrots, Buffalo sauce, and ranch (or blue cheese) dressing. Stir until well coated.
- Assemble: Transfer mixture to the prepared casserole dish. Sprinkle evenly with shredded cheddar cheese and crumbled blue cheese if using.
- Bake: Place in the oven and bake uncovered for 20–25 minutes, until cheese is melted, bubbling, and golden brown on top.
- Rest & garnish: Let casserole cool for 5 minutes before serving. Garnish with sliced green onions, a drizzle of Buffalo sauce, or bacon crumbles for extra flair.
Pro Tips & Variations
- Milder version: Use a mix of Buffalo sauce and extra ranch to tone down the heat.
- Low-carb swap: Replace potatoes with roasted cauliflower or broccoli florets.
- Cheese lovers: Add Monterey Jack or pepper jack for a gooier, spicier cheese layer.
- Add grains: Mix in cooked rice or quinoa for a heartier casserole.
- Make it vegetarian: Swap chicken with roasted chickpeas or meatless “chicken” crumbles.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Warm in the oven at 350°F (175°C) for 15 minutes, or microwave individual portions until hot.
Serving Suggestions
- Toppings: Garnish with green onions, crumbled blue cheese, or a drizzle of extra Buffalo sauce.
- Sides: Pair with a crisp garden salad, garlic bread, or roasted vegetables to balance the spice.
- Drinks: Serve with iced tea, a cold lager, or sparkling water with lime.
- Occasions: Ideal for weeknight dinners, game-day spreads, potlucks, or meal prep for busy weeks.
Frequently Asked Questions
Q: Can I make this casserole ahead of time?
Yes! Assemble the casserole (without baking), cover tightly, and refrigerate for up to 24 hours. Bake as directed when ready.
Q: Can I freeze Buffalo Chicken Casserole?
Definitely. Bake it, let it cool completely, then wrap tightly in foil and freeze for up to 2 months. Reheat at 350°F (175°C) until heated through.
Q: Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is a time-saver and works perfectly here. Just shred and mix with the Buffalo sauce base.
