Description
This Buffalo Chicken Casserole is a comforting and flavorful dish combining tender shredded chicken with zesty buffalo wing sauce, creamy cheeses, and crispy bacon. Perfect for a hearty family dinner, it layers cooked penne pasta with a tangy, spicy buffalo sauce mixture, topped with melted cheddar and mozzarella cheese, then baked to bubbly perfection. Garnished with fresh green onions, it delivers a delicious blend of creamy, spicy, and savory flavors in every bite.
Ingredients
Scale
Main Ingredients
- 1½ pounds boneless, skinless chicken breasts
- 8 ounces penne pasta (or your favorite variety)
- 8 ounces cream cheese, softened
- ¼ cup ranch dressing
- ¾ cup Greek yogurt
- 1 cup buffalo wing sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Spices & Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Other Ingredients
- 8 slices bacon
- 2 green onions, sliced (for garnish)
Instructions
- Preheat and cook pasta: Preheat your oven to 375°F (190°C). Meanwhile, cook the penne pasta according to the package instructions until al dente, then drain and set aside.
- Prepare buffalo sauce mixture: In a large mixing bowl, combine the buffalo wing sauce, softened cream cheese, ranch dressing, Greek yogurt, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix everything thoroughly until the mixture is smooth and well blended.
- Cook and shred chicken: Heat a large skillet over medium heat. Add the chicken breasts and sear them for about 3-4 minutes on each side until browned. Add ½ cup of water to the skillet, cover it, and cook the chicken until it reaches an internal temperature of 165°F (74°C). Remove the chicken and shred it using two forks.
- Prepare the bacon: In a separate skillet, cook the bacon slices until they are crispy. Then, drain on paper towels and crumble into small pieces.
- Assemble the casserole: In a 9×13 inch baking dish, evenly spread the shredded chicken and cooked pasta. Pour the prepared buffalo sauce mixture evenly over the top. Sprinkle the shredded cheddar and mozzarella cheeses evenly, and then top with the crumbled bacon pieces.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the casserole is bubbly and the cheese is golden brown on top.
- Garnish and serve: Remove from the oven and garnish with sliced green onions. Serve warm with extra buffalo sauce and ranch dressing on the side, if desired.
Notes
- For a spicier dish, add extra buffalo wing sauce or chopped jalapeños.
- You can substitute Greek yogurt with sour cream if preferred.
- Use gluten-free pasta to make this dish gluten-free.
- Make sure the chicken is fully cooked to safe internal temperature before shredding.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
