Buffalo Chicken Casserole
Awarm, creamy casserole that brings the bold flavors of buffalo chicken into a comforting bake. Juicy chicken, tangy buffalo sauce, and a chorus of melted cheese come together with celery, ranch, and a hint of blue cheese crumble for a satisfying meal to share.
Ingredients
- 2 cups shredded cooked chicken
- 1 cup creamy buffalo sauce or hot sauce mixed with ranch dressing
- 1/2 cup cream cheese softened
- 1/2 cup sour cream
- 1/2 cup celery finely chopped
- 1/2 cup green onions sliced
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup blue cheese crumbles optional
- 1 cup crisp tortilla chips or corn chips crushed (optional topping)
- to taste salt and pepper
- to taste fresh cilantro chopped (optional for garnish)
Instructions
- Preheat the oven to 375 F (190 C). Grease a medium-size baking dish or casserole dish so the bottom doesn’t stick.
- In a large bowl, mix the shredded chicken with the buffalo sauce. If you like it milder, add a splash of ranch or a little yogurt to balance the heat.
- In another bowl, blend the cream cheese, sour cream, and a pinch of salt and pepper until smooth. This will create a creamy base for the casserole.
- Fold the creamy base into the buffalo chicken mixture. Stir in the celery and green onions for crunch and brightness.
- Spread the mixture evenly in the prepared dish. Sprinkle the cheddar and mozzarella on top. If you’re a blue cheese fan, crumble some on now or reserve for the final topping.
- Optionally sprinkle crushed chips on top for a crunchy finish. This is a nice contrast to the creamy filling.
- Bake for about 20 to 25 minutes, until the cheese is melted and bubbling and the casserole is heated through. If you’d like the top especially golden, switch to a broil for the last 1 to 2 minutes, watching carefully so it doesn’t burn.
- Let the casserole rest for a few minutes. Garnish with fresh cilantro if you like, and serve with celery sticks, carrot sticks, or a simple green salad.