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Buffalo Chicken Casserole Recipe

Buffalo Chicken Casserole

This Buffalo Chicken Casserole is a hearty dinner for anyone who loves Buffalo wings.
Course Entree
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Author Cindy

Ingredients

  • 1 1/2 cups cooked and cubed chicken (follow my recipe for crockpot shredded chicken but cube it instead.
  • 1/2 box Penne Pasta
  • 1/3 cup Buffalo sauce
  • 1/8 tsp garlic powder
  • 1 cup milk
  • 1 1/2 TBS butter
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 TBS flour
  • 1/2 cup crushed Ritz crackers

Instructions

  1. Cook pasta according to directions on box.
  2. In a medium pot melt butter.
  3. Add garlic to the butter and cook for about a minute, don't let it brown or it will be bitter.
  4. Add flour to post and mix with fork until combined.
  5. Whisk in the Buffalo sauce.
  6. Pour the milk into the pot and bring to a boil. Once it reaches a boil lower the heat to the lowest setting. Add the cheddar cheese and 1/2 cup of mozzarella. Stir until the cheese is melted and the sauce thickens. Remove from heat and set aside.
  7. Preheat the oven to 350°
  8. Spray an 8" square baking dish with non-stick spray.
  9. When the pasta is cooked and drained, pour it into the pan with the Buffalo sauce, add the chicken and mix well.
  10. Pour the contents of the pan into the baking dish.
  11. Sprinkle the cracker crumbs and remaining mozzarella cheese over the casserole.
  12. Bake for 15 minutes until heated through and the cheese is melted on top.

Recipe Notes

1. To make chicken follow my Crockpot Shredded chicken recipe, but cube the chicken instead of shredding it.
2. If the chicken is cold, warm it up a bit in the microwave before adding it to the casserole.