Buffalo Chicken Casserole

What should you make on Thanksgiving this year? Why not a turkey wrapped in bacon that has been marinaded with Buffalo chicken sauce? Or, you could make this buffalo chicken casserole with leftover turkey. Just kidding. I think this is one of the best ideas I’ve had in awhile. The only thing that could have made it even better would be bacon. I had a lot of leftover Slow Cooker buffalo chicken and was trying to think of what else I could make with it. I had made Buffalo Chicken dip yesterday and thought this would all be good just mixed with some pasta baked in the oven. I’ve got Buffalo Chicken casserole to have during the week for lunch and now all my Buffalo Chicken has been used up. :(

I also made Buffalo Chicken grilled cheese for dinner one time this week, and also a buffalo chicken. This recipe is so versatile you can do pretty much anything with it, and I just love recipes like that.

Servings: 8

Recipe inspired from Buffalo Chicken Dip

Buffalo Chicken Casserole


  • 2 cups leftover Slow Cooker Buffalo Chicken
  • 1 8oz package light cream cheese
  • 1/2 cup light ranch
  • 1 1/2 cups dry pasta
  • 1/2 cup pepper jack cheese
  • 1/2 cup cheddar cheese


Step 1
Boil noodles until al dente.
Step 2
While the Pasta is cooking, heat up leftover buffalo chicken in a non stick skillet. Add the cream cheese and stir until melted.
Step 3
Add in 1/2 cup of ranch and stir. Dump the noodles into the casserole and stir.
Step 4
In a 9X13 in casserole dish, pour the noodles and chicken into dish. Top with remaining cheeses and bake in the oven at 350 for 25 minutes.


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