Buffalo Alfredo Chicken Casserole

I know, I know, the title of this recipe may have you saying, “Cindy, you’ve lost it girl.” Hear me out, please. The other week I was craving both Buffalo Chicken and Alfredo Chicken so I thought, why not mix them together. I knew this was either going to be genius or a complete fail and…it made it on the blog so it wasn’t a fail 🙂 I made this for Ron and I on the Monday night before my first Friendraiser of 2017. When I volunteer for Friendraisers and Sharathons, I am volunteering for 12-14 hour days, 4 or 5 days a week. We do 6 in the spring and 6 in the fall. For 5 of them I need to bring my own meals so making casseroles that will guarantee leftovers is important.

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Buffalo Alfredo Chicken Casserole

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

 

This Buffalo Alfredo Chicken Casserole recipe combines two great flavors into one delicious, easy meal.

Course: Entree

Cuisine: American

Servings: 6 servings

Author: Cindy Schultz

Ingredients

• 2 cups cooked cubed, chicken breast (see link in post)
• 16 oz Penne pasta
• 1/3 cup Frank's Buffalo Wing Sauce
• 2 16 oz jars of Alfredo sauce separated
• 8 oz Shredded Mozzarella Cheese separated

Instructions

1. Cook the pasta according to instructions on box.
2. Preheat oven to 350°.
3. Coat at 13 x 9" pan with nonstick spray.
4. In a medium bowl, combine the chicken and Buffalo sauce and set aside.
5. In a large bowl combine 1 jar of Alfredo sauce, 1/2 of the cheese, and the cooked pasta.
6. Spoon half of the pasta mixture into the prepared pan.
7. Next, top the pasta with the chicken mixture.
8. Cover the chicken with the rest of the pasta mixture.
9. Pour 8 ounces of Alfredo sauce over the top of the pasta.
10. Sprinkle the remaining cheese over the top.
11. Spray a piece of aluminum foil with nonstick spray and then cover the casserole with it.
12. Bake covered for 30 minutes.
13. Remove the foil and bake another 8-10 minutes, until cheese bubbles.
14. Remove from oven and let casserole rest at least 5 minutes before serving.

This recipe requires pre-cooked cubed chicken. If you don’t know how to do this just follow my easy recipe. I buy my chicken breasts in bulk and then I cook a bunch up at one time. I shred some and cube the rest. When it cools, I portion it out in freezer bags, label them and pop them in the freezer so they are ready when I need them.

Ron and I both enjoyed this meal and I packaged up leftovers to take with me for lunch! I hope you enjoy all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this page. Thanks!