There’s something comforting about a cheesy casserole that’s both creamy and spicy.
This Buffalo Chicken Casserole combines tender pasta, shredded chicken, tangy ranch, and bold buffalo sauce, all baked under a golden layer of melted cheese.
Why You’ll Love This Recipe
The flavor is a perfect balance of creamy ranch, tangy buffalo, and gooey cheese.
It’s a complete meal with pasta, chicken, and veggies all in one dish.
Prep is simple, making it an easy weeknight dinner.
It’s hearty, filling, and a crowd-pleaser for game nights or family gatherings.
What You’ll Need (Ingredient Highlights)
Rotini pasta holds the sauce perfectly in its spirals.
Cream cheese adds a rich, velvety texture.
Buffalo wing sauce brings just the right amount of heat.
Ranch dressing balances the spice with tangy creaminess.
Cheddar cheese blend melts beautifully for that gooey topping.
Pro Tips Before You Start
Cook the pasta al dente so it doesn’t get mushy when baked.
Use freshly cooked chicken or rotisserie chicken for convenience.
Soften cream cheese fully for a smooth sauce.
Let the casserole rest before serving so it sets nicely.
How to Make Easy Buffalo Chicken Casserole
Step 1 – Cook the pasta
Boil rotini according to package instructions. Drain and set aside.
Step 2 – Make the sauce
Beat softened cream cheese with a mixer until smooth.
Add ranch dressing and buffalo wing sauce, blending until creamy.
Step 3 – Assemble the casserole
In a greased 13×9 dish, combine chicken, pasta, veggies, sauce, and 1 cup cheese.
Stir until evenly coated.
Step 4 – Add the topping
Sprinkle the remaining cheese evenly on top.
Step 5 – Bake to perfection
Bake at 350°F for 25–30 minutes until bubbly and golden.
Step 6 – Rest and serve
Let sit for 5 minutes before serving.
Garnish with chopped celery or green onions if desired.
What to Serve It With
A crisp green salad for freshness.
Garlic bread or dinner rolls to soak up the cheesy sauce.
Celery and carrot sticks for a classic buffalo pairing.
Variations / Substitutions
Swap ranch for blue cheese dressing if you prefer.
Use penne or shells instead of rotini.
Add extra veggies like broccoli or spinach.
Make it spicier by adding extra buffalo sauce or jalapeños.
Storage & Leftovers
Store covered in the fridge for up to 3 days.
Reheat in the oven at 325°F until warmed through.
Freeze before baking for up to 2 months. Thaw overnight and bake as directed.
FAQs
Can I make this ahead of time?
Yes, assemble the casserole and refrigerate up to 24 hours before baking.
What kind of chicken works best?
Cooked, shredded chicken breasts or thighs—or even rotisserie chicken.
Can I use low-fat cream cheese?
Yes, but full-fat will give a creamier texture.
How spicy is this casserole?
It’s moderately spicy, but you can adjust the buffalo sauce to your preference.
Can I make it gluten-free?
Yes, just use gluten-free pasta and check your sauces.
Why does it need to rest after baking?
Resting helps the sauce thicken slightly, making it easier to serve.
Final Thoughts
This Buffalo Chicken Casserole is the ultimate comfort food—creamy, cheesy, and full of bold flavor.
It’s simple to make, filling, and guaranteed to be a family favorite.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.