Description
This Buffalo Chicken Casserole is a flavorful and comforting dish combining tender shredded chicken with spicy buffalo wing sauce, creamy cheeses, and crispy bacon. Pasta is mixed in and baked until bubbly and golden, making it a perfect meal for game day or a casual dinner.
Ingredients
Scale
Meat and Protein
- 1½ pounds boneless, skinless chicken breasts
- 8 slices bacon
Pasta
- 8 ounces penne pasta (or your favorite variety)
Sauces and Dairy
- 1 cup buffalo wing sauce
- 8 ounces cream cheese, softened
- ¼ cup ranch dressing
- ¾ cup Greek yogurt
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Spices and Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish
- 2 green onions, sliced (for garnish)
Instructions
- Prepare Pasta: Preheat your oven to 375°F. Cook the pasta according to the package instructions until al dente, then drain and set it aside.
- Make the Buffalo Sauce Mixture: In a large bowl, thoroughly combine the buffalo wing sauce, softened cream cheese, ranch dressing, Greek yogurt, garlic powder, onion powder, smoked paprika, salt, and black pepper until you have a smooth, well-mixed sauce.
- Cook and Shred Chicken: Heat a large skillet over medium heat. Add the chicken breasts and sear each side for 3-4 minutes to develop a nice crust. Add ½ cup water, cover the skillet, and cook until the chicken reaches an internal temperature of 165°F. Remove the chicken and shred it with forks or chop finely.
- Cook Bacon: In another skillet, cook the bacon slices over medium heat until crispy. Drain on paper towels and crumble the bacon into small pieces.
- Assemble the Casserole: In a 9×13 inch baking dish, evenly distribute the shredded chicken and cooked pasta. Pour the buffalo sauce mixture over the top, spreading it to cover everything. Sprinkle shredded cheddar and mozzarella cheeses evenly on top, then scatter the crumbled bacon over the cheese layer.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes until the casserole is bubbly and the cheese is melted and golden brown on top.
- Garnish and Serve: Once baked, remove from the oven and sprinkle with sliced green onions. Serve warm, optionally with extra buffalo sauce and ranch dressing on the side.
Notes
- You can substitute penne with any pasta shape you prefer, such as rotini or fusilli.
- Adjust the buffalo wing sauce quantity based on your preferred spice level.
- For a lower fat version, use reduced-fat cheeses and yogurt.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the oven or microwave before serving.
