Buffalo Chicken Casserole
Buffalo Chicken Casserole is both delicious and simple, making it ideal when you’re short on time. The cooked chicken is a fabulous shortcut to save you steps.
Servings: 8
Calories: 506kcal
Ingredients
- 12 ounces rigatoni pasta
- 2 bricks (8 oz) cream cheese softened and cubed
- 1 cup blue cheese dressing
- ½ cup milk
- ½ cup Frank’s buffalo sauce
- 3 cups cooked chicken diced (or 1 pound)
- 2 cups Monterey jack cheese shredded, divided
- 2 cups cheddar cheese shredded, divided
Instructions
- Preheat oven to 375F and lightly coat a 9x13 baking dish with non-stick spray.
- Start cooking pasta to al dente based on package instructions, then prep the sauce.
- Add cream cheese, blue cheese dressing and Frank’s buffalo sauce to a large skillet over medium heat and mix until combined (press down the cubes of cream cheese to incorporate faster).
- Add chicken and one cup of each shredded cheese and melt.
- Remove from heat and pour in milk, stir to combine.
- Once pasta is cooked save 1 cup of pasta water if desired, then transfer strained pasta to the pan and mix until fully coated.
- Pour into prepared baking dish and top with remaining shredded cheeses.
- Bake for about 15 minutes until cheese on top is fully melted and bubbling. Serve warm and garnish with blue cheese crumbles and sliced green onions, if desired.
Notes
- Prepare this creamy chicken casserole in your crockpot instead of in the oven.
- Slightly undercook the pasta so it doesn’t become mushy after it bakes.
- Cover the casserole with foil if you notice that the cheese is browning too quickly.
Nutrition
Calories: 506kcal | Carbohydrates: 34g | Protein: 34g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 95mg | Sodium: 1150mg | Potassium: 284mg | Fiber: 1g | Sugar: 3g | Vitamin A: 551IU | Vitamin C: 0.1mg | Calcium: 472mg | Iron: 2mg