Buffalo Chicken Dip Casserole (Printable)

Baked buffalo chicken with cream cheese, ranch, and melted cheddar over tender pasta. Bold, cheesy comfort food.

# What You'll Need:

→ Chicken

01 - 3 cups cooked chicken breast, shredded (about 1 lb / 16 oz)

→ Casserole Base

02 - 8 oz cream cheese, softened
03 - 1 cup ranch dressing
04 - 1/2 cup buffalo wing sauce, adjusted to taste
05 - 2 cups shredded sharp cheddar cheese
06 - 1 cup shredded mozzarella cheese
07 - 8 oz cooked pasta shells or rotini (about 3 cups)

→ Topping

08 - 1/2 cup blue cheese crumbles (optional)
09 - 2 green onions, thinly sliced
10 - 1/4 cup panko breadcrumbs (optional)

# How-To Steps:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish with nonstick spray or butter.
02 - In a large mixing bowl, combine the softened cream cheese, ranch dressing, and buffalo wing sauce. Stir vigorously until the mixture is completely smooth and well blended.
03 - Fold the shredded chicken, cooked pasta, 1 1/2 cups of cheddar cheese, and 1/2 cup of mozzarella cheese into the buffalo cream base. Mix until every component is evenly coated.
04 - Transfer the entire mixture into the prepared casserole dish, spreading it into an even layer. Scatter the remaining cheddar and mozzarella over the top.
05 - If using, sprinkle the blue cheese crumbles and panko breadcrumbs evenly across the surface for extra flavor and crunch.
06 - Bake uncovered on the center rack for 30 to 35 minutes, until the cheese is melted, the edges are bubbling, and the top has turned golden brown.
07 - Remove from the oven and let rest for 5 minutes. Scatter the sliced green onions over the top and serve hot directly from the dish.

# Expert Advice:

01 -
  • It delivers every flavor of buffalo chicken dip in a filling, fork friendly casserole form.
  • Rotisserie chicken and simple pantry staples mean you can throw it together with almost zero effort.
  • The leftovers reheat beautifully, making it just as good on day two.
02 -
  • Do not skip softening the cream cheese or you will spend twice as long fighting lumps in the sauce.
  • Undercooked pasta will finish baking in the oven, so cook it just to al dente before mixing it in.
03 -
  • Shred your own cheese from a block rather than buying pre shredded because the anti caking agents on bagged cheese prevent it from melting smoothly.
  • Let the casserole rest for five to ten minutes after baking so it holds together when you scoop it.

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