Buffalo Chicken Casserole Recipes

BUFFALO CHICKEN AND ROASTED POTATO CASSEROLE

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast.
• Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.
• Reduce oven heat to 400 degrees F (205 degrees C).
• Spread chicken cubes over roasted potatoes. Sprinkle Mexican cheese blend, cooked bacon, and green onions over chicken. Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
• Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.

BUFFALO CHICKEN CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In large bowl, beat cream cheese, wing sauce and milk with electric mixer on low speed until well blended. Stir in chicken, bell pepper, 1/4 cup of the green onions and 1 1/2 cups of the Cheddar cheese until well blended. Spoon evenly into casserole.
• Separate dough into 8 biscuits; cut each into quarters. Place biscuit pieces on top of cream cheese mixture.
• Bake 30 to 35 minutes or until golden brown and bubbly. Sprinkle with remaining 1/2 cup Cheddar cheese. Bake 10 to 15 minutes or until cheese is melted and biscuits are no longer doughy. Sprinkle with remaining 1/4 cup sliced green onions.

LOADED POTATO AND BUFFALO CHICKEN CASSEROLE

Steps:

• Preheat oven to 500F (This is NOT a typo, 500F is correct!) .
• In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
• Add the potatoes and stir to coat.
• Add the potatoes to a greased baking dish.
• When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
• Add the diced chicken to the "left behind" olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.
• Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
• Once the potatoes are fully cooked add the marinated chicken.
• Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
• In a large bowl mix all the topping ingredients together.
• Top the raw chicken with the topping.
• Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
• Serve with extra hot sauce and/or ranch dressing.

BUFFALO CHICKEN CASSEROLE

Steps:

• Heat the oven to 350 degrees F. Lightly grease an 11x8x2-inch baking dish.
• Stir the chicken and pepper sauce in a large bowl. Stir in the rotini, celery, soup, dressing and 1/2 cup cheese. Spoon the chicken mixture into the baking dish. Sprinkle with the remaining cheese.
• Bake for 25 minutes or until the chicken mixture is hot and bubbling and the cheese is melted.

BUFFALO CHICKEN HASHBROWN CASSEROLE RECIPE RECIPE - (3.6/5)

Steps:

• 1. Preheat oven to 375 degrees. 2. In a medium size frying pan, cook the Celery and Yellow Onion in the oil until tender. 3. Remove all the skin and bones from the Rotisserie Chicken and cut or shred the meat into bite size pieces. Place the Chicken into a bowl and add the Buffalo Wing Sauce and stir until all the Chicken is coated 4. In a small bowl stir together the Cream of Chicken Soup and the Ranch Dressing. Set aside. 5. In a large bowl combine the Hashbrown Potatoes, and the Celery and Yellow Onion mixture. 6. Pour the Soup mixture over the Potatoes and get out your Pepper Mill and give it a few twists over all. Stir to combine all the ingredients. 7. Spray a 13 x 9 Baking dish with non stick cooking spray. Spread the Potatoes evenly in the bottom of the pan. 8. Now make a second layer over the Potatoes with the Buffalo Chicken, as you see here. 9. Cover the baking dish with foil and bake in the preheated oven for 45-55 minutes. All ovens cook differently so check the Casserole at 30 minutes. You want the mixture to be heated through and to be hot and bubbly. 10. Remove the foil and add the Cheddar Cheese to the top and sprinkle with the Green Onions, then bake an additional 15 minutes or until the Cheese is melted. 11. Let the dish cool for 5 minutes before serving. ~Serve with Blue Cheese Dressing and also Ranch Dressing. Let your guests drizzle it over the top of their serving. Enjoy! Recipe by: Hot Dish Homemaker

BUFFALO CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray and set aside.
• In a separate bowl, stir together condensed soup, softened cream cheese, milk, buffalo wing sauce, and ranch seasoning. Gently fold in chicken, cooked pasta and celery.
• Transfer mixture to prepared baking dish. Sprinkle cheddar cheese over top.
• Cover tightly with foil or a lid, and bake for about 20-25 minutes (or until hot and bubbly and cheese is melted).

BUFFALO CHICKEN CASSEROLE

Steps:

• Preheat oven to 375°F. Coat a 13- x 9-inch baking dish with cooking spray. Prepare pasta in a large stockpot according to package directions for al dente. Drain pasta; return to stockpot, and set aside.
• While pasta cooks, melt 2 tablespoons of the butter in a large saucepan over medium. Add flour; cook, whisking constantly, until golden brown, about 1 minute. Gradually add half-and-half, whisking constantly; cook, whisking often, until mixture is thickened and coats back of a spoon, about 3 minutes. Reduce heat to low; gradually add 2 cups of the Cheddar 1/2 cup at a time, stirring until melted and smooth after each addition. Remove from heat; whisk in hot sauce, sour cream, Worcestershire, and salt. Pour sauce over drained pasta in stockpot; add chicken, carrots, and celery, and toss gently to evenly combine. Spoon mixture into prepared baking dish.
• Melt remaining 2 tablespoons butter in a small saucepan over low. Stir together melted butter and panko in a small bowl. Sprinkle casserole evenly with remaining 1 cup Cheddar and panko mixture. Bake in preheated oven until casserole is golden brown and bubbly, 25 to 30 minutes. Sprinkle evenly with blue cheese, and garnish with celery leaves. Serve hot.

BUFFALO CHICKEN CASSEROLE

Steps:

• Preheat oven 375 degrees. Grease 9x13 casserole dish with cookie spray and set aside.
• In a large mixing bowl, combine hash browns, ranch dressing, buffalo sauce, soup and 1 cup cheddar cheese and mix well. Cube chicken and mix well.
• Dump casserole ingredients into casserole dish, cover with foil and bake for 1 hours. Uncover and add remaining cheese on top. Bake for an additional 15 minutes until melted and bubbly. Garnish with chopped chives if desired.
• Allow to cool slightly before cutting.
• Keep in an air tight container in the refrigerator up to a week or in the freezer for up to two months.

FILLING BUFFALO CHICKEN CASSEROLE

Steps:

• Cook rice in water 20 minutes as directed on package.
• Meanwhile, heat oven to 350*.
• In 12-inch skillet, heat oil over medium-high heat.
• Add chicken and celery; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center.
• Remove from heat.
• Open can of tomatoes, cut up tomatoes in can.
• Stir tomatoes and wing sauce into chicken mixture.
• Spray 8-inch square baking dish with cooking spray.
• Spoon cooked rice into dish.
• Spread chicken mixture over rice (do not stir).
• Bake 25 to 30 minutes or until hot in center.
• Drizzle dressing over top.

BUFFALO CHICKEN PASTA BAKE RECIPE

Steps:

• Preheat the oven to 375 degrees. Spray an 8-inch casserole dish with nonstick spray.
• Cook the pasta noodles, according to the package directions. Drain and drizzle with a little bit of olive oil to keep them from sticking.
• Stir together the cream cheese, ranch, and hot sauce until creamy.
• Add the chicken, 1/2 cup mozzarella cheese, and cooked pasta noodles to the cream cheese mixture and stir to combine. Spoon into the prepared dish.
• Combine the remaining two cheeses and sprinkle over the top of the pasta. Bake for 20 minutes, or until cheese on top is melted.
• Remove and serve immediately with green onions, hot sauce, and ranch drizzles. Serves 6.