Best 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.

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 AND POTATO CASSEROLE

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Grease a 9x13-inch casserole dish with cooking spray.
• Mix oil, ranch dressing, Buffalo wing sauce, garlic powder, onion powder, and salt together in a a large bowl to make sauce. Add potatoes; stir to coat thoroughly. Transfer potatoes to the casserole dish.
• Place chicken in the sauce bowl; stir to coat with remaining sauce. Marinate in the refrigerator, about 30 minutes.
• Roast potatoes in the preheated oven while chicken marinates, stirring halfway, until tender, about 30 minutes. Stir in chicken. Continue roasting, stirring once or twice, until chicken and potatoes are tender, 15 to 30 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Crumble bacon into a bowl; stir in Colby Jack cheese and green onions.
• Sprinkle cheese mixture over potatoes and chicken; bake until cheese is melted and bubbly, about 5 minutes.

CHEESY BUFFALO CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of water to a boil; add chicken tenders. Cook until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 10 to 15 minutes. Drain and cool until easily handled, about 5 minutes. Shred chicken with 2 forks.
• Beat cream cheese in a blender until smooth. Add ranch dressing, Buffalo wing sauce, and water; blend until smooth. Mix in shredded chicken and Colby Jack cheese.
• Spread rice in a 9x13-inch baking dish. Pour Buffalo chicken mixture on top. Sprinkle Cheddar cheese on top. Cover baking dish with aluminum foil.
• Bake in the preheated oven until Cheddar cheese is melted and bubbly, about 45 minutes. Sprinkle corn chips on top.

LOADED POTATO AND BUFFALO CHICKEN CASSEROLE

Steps:

• 1. Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray.
• 2. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible.
• 3. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat.
• 4. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken.
• 5. In a bowl mix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
• 6. Serve with extra hot sauce and/or ranch dressing.

BUFFALO CHICKEN POTATO CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Make scalloped potatoes as directed on box for stove-top directions, reserving butter for topping. Stir in cream cheese, chicken and Buffalo wing sauce. Pour into baking dish.
• In 10-inch skillet, melt butter over medium-low heat. Toast bread crumbs in butter about 5 minutes or until light golden brown. Stir in garlic powder. Sprinkle over chicken and potatoes.
• Bake 12 to 15 minutes or until sauce is bubbling. Let stand 5 minutes before serving (sauce will thicken as it stands). Serve with blue cheese and celery sticks.

BUFFALO POTATO AND CHICKEN CASSEROLE

Steps:

• Heat oven to 450°F. Make potatoes as directed on box except use 2-quart casserole, stir chicken, celery and pepper sauce into cheese sauce mixture before stirring in potatoes, and bake about 30 minutes or until potatoes are tender.
• Immediately sprinkle blue cheese over baked casserole. Serve warm.

BUFFALO CHICKEN AND POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees and prepare a 9X13 baking dish (3 quart) with cooking spray.
• In a bowl combine chicken and buffalo wing sauce; set aside.
• In another bowl combine potatoes, ranch, cheese and soup; add to baking dish (in high altitude add a little water to potatoes and turn temp up to 375 degrees).
• In a single layer spread chicken mix over potato mix.
• In a small bowl combine cornflake crumbs and melted butter; sprinkle over chicken and cover with foil.
• Bake 30 minutes, uncover and bake an additional 20-25 minutes or until chicken is no longer pink and potatoes are soft.
• Sprinkle with fresh green onions and serve, if you do not like fresh green onions just put on top of chicken before adding crumbs and bake.

LOADED POTATO AND BUFFALO CHICKEN CASSEROLE

Steps:

• Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
• Serve with extra hot sauce and/or ranch dressing.

SPICY BUFFALO CHICKEN AND POTATO CASSEROLE RECIPE - (4.4/5)

Steps:

• Preheat oven to 500°F (260°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°F (205°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 AND RICE CASSEROLE

Steps:

• Place cooked rice in bottom of 8x11 casserole dish.
• Add can of cream soup and 1/2 can of water; mix well.
• In mixing bowl, mix chicken with Frank's buffalo sauce.
• Put the chicken on top of the rice in the casserole dish.
• Drizzle bleu cheese or ranch dressing over chicken (use desired amount--it doesn't need to be spread evenly--just drizzled).
• Sprinkle crushed Ritz crackers over the casserole.
• Optional--drizzle a little melted butter over Ritz if you like them browned & not as crispy. Bake at 350 for 30 minutes.

LOADED POTATO & BUFFALO CHICKEN CASSEROLE RECIPE - (4.6/5)

Steps:

• Preheat oven to 500°F. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into a cooking spray coated 9 by 13 inch baking dish, leaving behind as much of the olive oil/hot sauce mix as possible. Bake the potatoes for 45 to 50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat. When the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F. Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix. Return casserole to oven and bake 15 minutes or until the chicken is cooked through and the topping is bubbly. Serve with extra hot sauce and/or ranch dressing.

LOADED POTATO AND BUFFALO CHICKEN CASSEROLE

Steps:

• 1. Preheat oven to 500 F. Spray a 9x13 baking dish with cooking spray.
• 2. In a large bowl, mix together olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add potatoes and stir to coat. Carefully scoop potatoes into the baking dish, leaving as much of the oil mixture in the bowl as possible. Bake the potatoes for 45-50 minutes or until the potatoes are browned and crispy, stirring every 10-15 minutes to prevent burning.
• 3. While the potatoes are cooking, add the chicken to to the rest of the oil mixture and stir to coat. Let sit aside until potatoes are done cooking.
• 4. Once potatoes are finished, remove from the oven and reduce heat to 400 F. Top the potatoes with the chicken, still leaving behind some of the marinade. (Don't want the oil to burn in the oven.)
• 5. In a medium bowl, mix together cheese, bacon and green onions. Top chicken and potatoes with cheese mixture.
• 6. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and topping is bubbly. Serve with extra hot sauce and/or blue cheese dressing.

CREAMY BUFFALO CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine the chicken, buffalo sauce, plain Greek yogurt, ranch dressing, cream of chicken soup, garlic salt, and paprika, and mix until well combined.
• Spray a 9x9 or 13x9 inch pan with non stick cooking spray.
• Spread the mixture out, in the greased pan.
• Sprinkle on the Italian bread crumbs, and top with the mozzarella cheese.
• Place in the oven and bake for 20-25 minutes.
• Then turn the oven off, and the broiler on high and broil for 2 minutes until the cheese is golden and gets a little crunchy on top.
• Remove from oven and serve over white rice, and garnish with a pinch of black pepper.

BUFFALO CHICKEN CASSEROLE

Steps:

• Cook rice in water 20 minutes as directed on package. Meanwhile, heat oven to 350°F. 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.

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 DORITOS CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Combine the soup, green chilis, Franks hot sauce and ranch dressing and mix together well...I used my whisk
• 3. Layer 1-one crushed bag of doritos Layer 2-half of the shredded chicken Layer 3-half the chopped onions Layer 4-half the sauce mixture Layer 5-half the shredded cheese -------------REPEAT---------------add remaining crushed bag of doritos after the last sauce layer then top w/remaining cheese.
• 4. Bake for 20 - 30 minutes

LOADED POTATO AND BUFFALO CHICKEN CASSEROLE

Steps:

• Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious. Serve with extra hot sauce and/or ranch dressing.

CAULIFLOWER & BUFFALO CHICKEN CASSEROLE

Steps:

• 1. Preheat oven to 400F. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder & hot sauce.
• 2. Add the cauliflower florets and stir to coat.
• 3. Scoop the cauliflower into a cooking sprayed coated 9 x 13 inch baking dish, leaving behind as much of the olive oil/hot sauce mix as possible.
• 4. Bake the cauliflower for 30-35 minutes, stirring every 10-15 minutes, until cooked through and starting to brown.
• 5. While the cauliflower is cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat.
• 6. Top the cooked cauliflower with the raw marinated chicken.
• 7. In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix.
• 8. Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly.
• 9. Drizzle with ranch dressing.

BUFFALO CHICKEN-SAUSAGE CASSEROLE

Steps:

• FOR THE RICE:.
• Bring 1 cup rice and 2 1/4 cups chicken stock to boil in medium saucepan.
• Once boiling, stir once, cover, reduce heat and let simmer 40-45 minutes.
• FOR ONION/GARLIC MIXTURE:.
• Saute onion in olive oil for 3-4 minutes on medium heat.
• Add garlic, cumin and cayenne pepper and cook an additional minute, stirring frequently.
• Preheat oven to 350 degrees.
• Mix cooked rice, onion mixture, chicken sausage, ranch dressing, soup, beans and cheese together in large casserole dish.
• Add 1-2 dashes hot sauce (or more to taste) and stir again. If desired, sprinkle top with additional cheese.
• Bake uncovered for 25 minutes.
• Top individual servings with dollop of sour cream and fresh salsa.