Buffalo Chicken Casserole
This baked buffalo chicken casserole combines tender shredded chicken, a tangy cream cheese buffalo sauce base, and melted cheddar — all finished with a fresh scatter of green onions for a bold, creamy, crowd-pleasing dinner.
Ingredients
Casserole Base
- 3 cups shredded cooked chicken
- 8 oz cream cheese softened
- ½ cup buffalo hot sauce
- ½ cup ranch dressing
- 1½ cups shredded sharp cheddar divided
- 1 cup shredded mozzarella
- 3 cups cooked white or brown rice
- 3 stalks celery finely diced
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- Salt and black pepper to taste
Topping
- 4 green onions thinly sliced
- ¼ cup panko breadcrumbs
- 1 tbsp melted butter
- ¼ cup crumbled blue cheese optional
Instructions
- Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
- In a large bowl, beat softened cream cheese until smooth, then stir in buffalo sauce, ranch dressing, garlic powder, onion powder, and smoked paprika.
- Fold in shredded chicken, cooked rice, diced celery, 1 cup cheddar, and all the mozzarella until evenly combined.
- Transfer mixture to the prepared baking dish and spread into an even layer.
- Sprinkle remaining ½ cup cheddar over the top.
- Toss panko with melted butter and scatter over the cheese layer.
- Bake uncovered for 30–35 minutes until bubbling around the edges and golden on top.
- Remove from oven, scatter green onions and blue cheese (if using) over the top, and serve immediately.