Buffalo Chicken Casserole
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.
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.
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