Buffalo Chicken Casserole

This Buffalo Chicken Casserole features the spicy flavor of buffalo wings combined with the cozy comfort of a pasta bake. This hearty meal is perfect for gamedays or dinners at home!

This post may contain paid links. For more information, please see our disclosure policy.

Why do restaurants always include carrots and celery with buffalo wings? Most of the time, the veggies look like they’ve seen better days. I’ll still nibble on half of a carrot stick…dredged in extra buffalo sauce of course. But if those carrots and celery sticks aren’t included on the plate? I’ll totally be like, “What the heck? Where are the carrots and celery sticks?”

We love buffalo wings. I could probably eat them every night if I was allowed, but I’m not. So I set about taking the same flavors from an order of buffalo wings but transforming them into casserole form. All in all, this Buffalo Chicken Casserole turned out really well. Think pasta bake, but with buffalo sauce, blue cheese, shredded chicken…and yes carrots and celery!

Buffalo Chicken Casserole

This Buffalo Chicken Casserole features all of the flavors you love…but in a form that can feed a crowd. The tangy blue cheese dressing combined with the spicy wing sauce adds so much flavor to this dish. This is a comfort food chicken casserole…taken to a whole new level!

This is a fairly easy recipe, too. To save time, I used fully cooked chicken – a rotisserie chicken or shredded, canned chicken breast are both great options. (If using canned chicken, make sure to rinse it first!)

I’m not a fan of canned cream of anything soup, and I tend to avoid using those cans whenever possible. For this recipe, we whip up a creamy base to use instead. It only take ~6-7 minutes, and the flavor of this sauce is way, way better than any canned soup!

Ingredients

• Pasta. I used penne – it’s a great choice for pasta bakes.
• Chicken. Using cooked chicken (rotisserie or canned) is a great time-saver for this recipe!
• Cheesy Cream Sauce. Instead of using a jarred sauce or canned soup, this recipe uses a homemade cream sauce. It’s easy though! Butter, Flour, Milk, Half-and-Half and shredded Cheddar Cheese combine to make a mouthwatering sauce that’s perfect for a pasta bake.
• Wing Sauce. I used a bottle of wing sauce instead of hot sauce. Wing sauce is essentially hot sauce…just toned down slightly. The sauce version is a bit richer and smoother than straight hot sauce.
• Blue Cheese Dressing. Buffalo chicken requires blue cheese in our house! If you prefer ranch dressing with wings, feel free to substitute that instead.
• Celery and Carrots. Wings just aren’t wings without celery and carrots!
• Corn Chips. Ah, the final piece. The corn chips add a salty, crunchy layer of deliciousness to the top of this Buffalo Chicken Casserole.

You might have noticed the corn chips in the ingredient list above. We love buffalo chicken dip around here, and we always serve it with corn chips. The flavors go so well together! Instead of going with breadcrumbs or crumbled crackers on top of this pasta bake, I sprinkled corn chips on top. Add a bit more shredded cheese, and you’ve got a delicious thing happening! On a side note, I’ve discovered a new love for cheesy, corn chips thanks to this recipe.

Buffalo chicken just screams gameday to me, and this Buffalo Chicken Casserole would be an excellent addition to a gameday potluck with friends. Whether you’re looking for a Super Bowl party recipe or just a delicious weeknight pasta bake, this is a recipe to hang on to!

How to Store Leftovers

This casserole tastes best when freshly baked….but the leftovers are surprisingly delicious! Leftover Buffalo Chicken Casserole should be stored in an airtight container in the refrigerator for up to 5 days. To reheat, just place in a dry skillet over medium heat for 8-10 minutes, or until heated through. In a pinch, feel free to microwave leftovers. This casserole also freezes well. Just place leftovers in a freezer bag for up to 3 months. Let the frozen leftovers thaw before reheating.

If you’re looking for a fun way to mix up a traditional chicken casserole, then add some buffalo sauce! This Buffalo Chicken Casserole is a new favorite here, and I hope it becomes a new favorite in your house, too. Cheers!

Did you make this Buffalo Chicken Casserole recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!

Buffalo Chicken Casserole

This Buffalo Chicken Casserole features the spicy flavor of buffalo wings combined with the cozy comfort of a pasta bake. This hearty meal is perfect for gamedays or dinners at home!

5 from 3 votes

Print Pin Rate

Prep Time: 25 minutes minutes

Cook Time: 28 minutes minutes

Total Time: 53 minutes minutes

Servings: 8 servings

Calories: 691kcal

Cook ModePrevent your screen from going dark

Ingredients

• 16 oz. penne pasta uncooked
• 3 Tbsp unsalted butter
• 3 Tbsp all-purpose flour
• 2 cups whole milk
• ⅔ cup half-and-half
• 3 cups shredded Cabot Seriously Sharp Cheddar cheese divided
• ¾ cup buffalo wing sauce
• ½ cup sour cream
• ½ cup blue cheese dressing can substitute ranch dressing
• 2 tsp Worcestershire sauce
• ½ tsp kosher salt
• 3 cups shredded fully cooked chicken either canned or rotisserie
• 3 celery stalks thinly sliced
• 3 medium carrots peeled and diced
• 1 cup corn chips
• ¼ cup chopped green onions
• ⅓ cup crumbled blue cheese

Instructions

• Preheat oven to 375°F.
• Spray a 9”x13” casserole dish with nonstick cooking spray; set dish aside.
• Cook pasta until al dente according to package instructions. Drain pasta and transfer into a large mixing bowl.
• Meanwhile, using a medium saucepan, add butter and place over medium heat.
• Once butter has melted, add flour and cook, stirring often for 2 minutes, or until mixture turns light golden brown.
• Slowly add whole milk and half-and-half, whisking constantly while you pour.
• Let cook for 4 minutes, stirring often.
• Reduce heat to medium-low and add 2 cups of shredded cheese. Continue cooking, stirring often, until cheese has completely melted and mixture is smooth.
• Remove saucepan from heat and add buffalo wing sauce, sour cream, blue cheese dressing, Worcestershire sauce and salt; stir until well combined.
• Pour sauce over cooked pasta; stir until well combined.
• Add chicken, celery and carrots; stir until well combined.
• Transfer mixture into prepared baking dish.
• Sprinkle corn chips evenly on top and then sprinkle the remaining 1 cup of cheese on top of chips.
• Bake for 26-28 minutes, or until cheese has completely melted and top of casserole is golden brown.
• Remove from oven and sprinkle chopped green onions and crumbled blue cheese on top.
• Serve hot.

Looking for more buffalo chicken recipes? Check out these other favorites, too: