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- 3 cups shredded cooked chicken - 1 cup buffalo sauce - 2 cups cooked pasta (penne or rotini) - 1 cup cream cheese, softened - 1 cup shredded cheddar cheese - 1 cup shredded mozzarella cheese The main ingredients create a tasty base for this casserole. I always use shredded cooked chicken, as it absorbs the buffalo sauce well. The buffalo sauce adds a spicy kick. You can adjust the amount based on how much heat you want. The cooked pasta helps fill the dish and gives it a nice texture. The cream cheese makes everything creamy. It blends perfectly with the cheeses, adding richness. I like to use cheddar and mozzarella for their flavors and melting qualities. Together, they create a cheesy, gooey topping that everyone loves. - Blue cheese crumbles - Celery and green onions - Ranch dressing and fresh parsley For added flavor, I suggest blue cheese crumbles. They add a tangy taste that pairs well with the buffalo sauce. Chopped celery gives a nice crunch, while green onions add freshness. You can also drizzle ranch dressing on top for extra creaminess. Fresh parsley makes a lovely garnish and adds color. - Mixing bowls - Baking dish (9x13 inch) - Oven and utensils You’ll need a few basic kitchen tools to make this dish. Mixing bowls help you combine ingredients easily. A 9x13 inch baking dish is perfect for this casserole, allowing for even cooking. Lastly, an oven is a must for baking, and don't forget your utensils for mixing and serving. For the full recipe, follow the steps to create your own Loaded Buffalo Chicken Casserole! First, I preheat my oven to 350°F (175°C). This step gets the oven ready for the casserole. Next, I take a large bowl and combine 3 cups of shredded cooked chicken with 1 cup of buffalo sauce. I make sure the chicken is fully coated in the sauce. This mix adds that spicy kick we love in buffalo chicken. Now, I grab another bowl to blend 1 cup of softened cream cheese with 1 teaspoon of garlic powder. I like to use a mixer for this part to get it nice and smooth. Once blended, I add 2 cups of cooked pasta, 1 cup of finely chopped celery, and half of the sliced green onions. I mix everything until it is fully combined. Then, I gently fold in the buffalo chicken mixture along with half of the shredded cheddar cheese. I add salt and pepper to taste, which enhances all the flavors. Next, I pour the entire mixture into a greased 9x13 inch baking dish. It’s important to spread it evenly. Then, I top the casserole with the remaining shredded cheddar and mozzarella cheeses, and I sprinkle 1/2 cup of blue cheese crumbles on top. I bake it in the preheated oven for about 25-30 minutes. To check if it’s done, I look for bubbly and golden cheese. After taking it out, I let it rest for 5 minutes. If I want, I can drizzle ranch dressing over the top before garnishing with fresh parsley and the remaining green onions. For the full recipe, you can refer back to the ingredients section. To control the heat, adjust the buffalo sauce. Start with one cup for a mild kick. If you want more heat, add extra sauce gradually. Taste as you mix. This way, you find the right spice level for everyone. Mixing is key. Combine all ingredients well to ensure even flavor. If you skip this step, some bites may taste bland. Use a large bowl and a sturdy spoon or spatula. This helps you mix everything thoroughly and evenly. Cheese adds rich flavor and texture. I recommend using a mix of cheddar and mozzarella. Cheddar gives a sharp taste, while mozzarella makes it creamy. For extra flavor, sprinkle some blue cheese crumbles on top. For a golden, bubbly layer, bake at 350°F for 25-30 minutes. Watch for the cheese to bubble and turn golden brown. If you want a deeper color, broil it for a minute or two at the end. Just keep an eye on it to prevent burning. For a balanced meal, serve the casserole with side dishes. A fresh salad or crispy veggies pairs well with the dish. You can also offer some warm bread to soak up any sauce. Garnishing makes your meal special. Add fresh parsley for color and flavor. You can also sprinkle extra green onions on top. A drizzle of ranch dressing gives a creamy finish. These small touches elevate your dish and make it look appealing. For the full details on how to prepare the dish, check out the Full Recipe. {{image_2}} You can mix things up by changing the protein. Instead of chicken, try turkey or tofu. Each option gives a different taste and texture. If you have dietary needs, swap the pasta for gluten-free options. This way, everyone can enjoy the dish. Want to add more health benefits? Toss in some vegetables. Bell peppers, spinach, or carrots work well. They add color and nutrients. You can also experiment with different hot sauces. Some sauces are milder, while others pack a punch. Find the right one for your taste. Think about how you want to serve the casserole. Individual portions are great for parties or family meals. They make it easy for everyone to grab a plate. If you prefer, serve it family-style in a big dish. Leftovers can be enjoyed cold too. It makes a tasty snack right from the fridge. For the full recipe, check out my Spicy Loaded Buffalo Chicken Casserole ! To keep your Loaded Buffalo Chicken Casserole fresh, store it in the fridge. Use an airtight container. This helps maintain its flavor and texture. Allow the casserole to cool down before sealing. It’s best to eat leftovers within three to four days. You can freeze Loaded Buffalo Chicken Casserole for later enjoyment. First, let it cool completely. Once cool, cover it tightly with plastic wrap. Then, wrap it again in aluminum foil for added protection. When you are ready to eat, thaw it in the fridge overnight. Reheat it in the oven at 350°F until warm. Keep leftovers in the fridge for about three to four days. After that, they may spoil. Look for signs like an off smell or mold. If you see any, it’s best to toss it. Always check before you eat! For best taste and safety, enjoy your casserole soon after cooking. If you want the full recipe, check earlier in the article. How do I make it less spicy? To tone down the spice, use less buffalo sauce. You can also mix in some ranch dressing. This cools the heat while adding creamy flavor. Another option is to use a milder buffalo sauce or add more cream cheese to balance it out. Can I make it ahead of time? Yes, you can prepare this casserole the night before. Simply follow the recipe and store it in the fridge before baking. When ready, just pop it in the oven. This saves time and makes meal prep easy. What is the calorie count per serving? Each serving contains around 400 to 500 calories. This varies based on the exact ingredients you use. For a precise count, check the nutrition labels of your specific brands. How to lighten this recipe for a healthier option? To make it lighter, use low-fat cream cheese and reduced-fat cheese. You can also add more veggies like spinach or bell peppers. These swaps cut calories while keeping the dish tasty. Can I make this in a slow cooker or Instant Pot? Yes, you can! For a slow cooker, combine all the ingredients and cook on low for 4-6 hours. In an Instant Pot, use the sauté function to mix ingredients first, then pressure cook for about 10 minutes. Tips for grilling buffalo chicken casserole Grilling adds a smoky flavor. Use a grill-safe dish or foil. Prepare the casserole as usual, then place it on the grill. Cook with the lid closed until the cheese melts and bubbles. Check often to avoid burning. This blog post covered how to make a Loaded Buffalo Chicken Casserole. We explored the main ingredients, key tools, and step-by-step instructions. I shared tips for making it perfect and ways to mix up the flavors. You learned about storage tips, serving ideas, and alternative methods. In closing, you can enjoy this dish your way. Experiment with different flavors and share it with others. Enjoy your cooking adventure!

Loaded Buffalo Chicken Casserole

Craving a delicious comfort dish? Try my Loaded Buffalo Chicken Casserole! This easy recipe features tender chicken, creamy cheeses, and a zesty buffalo kick that's perfect for family meals or gatherings. With simple ingredients and step-by-step instructions, you'll have a mouthwatering casserole ready in no time. Click to explore the full recipe and make this flavorful dish at home today!
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Ingredients
  

3 cups shredded cooked chicken

1 cup buffalo sauce (adjust to taste)

2 cups cooked pasta (penne or rotini)

1 cup cream cheese, softened

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

1/2 cup blue cheese crumbles

1 cup celery, finely chopped

1/2 cup green onions, sliced

1 teaspoon garlic powder

Salt and pepper to taste

1/4 cup ranch dressing (optional)

Fresh parsley for garnish

Instructions
 

Preheat your oven to 350°F (175°C).

    In a large bowl, combine the shredded chicken and buffalo sauce, mixing until well coated.

      In a separate bowl, blend the softened cream cheese with the garlic powder. You can use a mixer for a smoother consistency.

        Add the cooked pasta, chopped celery, and half of the green onions into the bowl with the cream cheese mixture. Mix until fully combined.

          Next, fold in the buffalo chicken mixture and half of the cheddar cheese. Season with salt and pepper to taste.

            Pour the entire mixture into a greased 9x13 inch baking dish, spreading it evenly.

              Top the casserole with the remaining cheddar and mozzarella cheeses, and sprinkle the blue cheese crumbles on top.

                Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.

                  Remove from the oven and let it rest for 5 minutes.

                    Drizzle ranch dressing over the top if desired and garnish with fresh parsley and the remaining green onions.

                      Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 6-8