Buffalo Chicken Casserole

September/October 2010

Your rating: None Average: 3.3 (751 votes)

We took the classic flavors of Buffalo wings—hot sauce, blue cheese, carrots and celery—and created a finger-licking-good casserole. Serve this dish during football season to a hungry crowd and it’s sure to be a hit. We don’t typically recommend ingredients by brand name, but in this case we make an exception for Frank’s RedHot Sauce. It has the perfect balance of spice and tang for this casserole. Texas Pete and Crystal hot sauces are suitable alternatives if you can’t find Frank’s.

"Seriously good! I doubled the blue cheese and Frank's Red Hot sauce and I used 2% milk, and it was awesome! My husband loved it and our 17 month old even had a few tastes from my plate and was licking her fingers and lips! I will...

65 Reviews for Buffalo Chicken Casserole


I was very skeptical about the reviews that were given, but my boyfriend and I love anything that has to do with buffalo chicken, so we decided to give it a try.
I followed the comments about using 8 oz of pasta instead of 12 oz. Since you can never have too much garlic, I tripled the garlic. I made the rest of the recipe exact, and then like always, I added my tweaks:

3 oz Frank's RedHot
4 T garlic (and ended up using a dash of garlic powder)
2-3 dashes of red pepper flakes
2-3 dashes of pepper
2 dashes of salt

Because there was so much extra hot sauce, there definitely would have been enough for the full 12 oz of pasta. It was a bit runny, so I put it back in the oven for 5 minutes. It came out thicker, and very delicious! I will definitely be making this again.


I don't like it, on the picture it looks delicious, but I don't like it. The blue cheese doesn't fit with the other taste and I have to finish it tomorrow. None of my family members liked it

The chicken and the hot sauce
If you didn't like it - you didn't get it!

Those who didn't like this recipe apparently didn't get it. I did use about 3/4 of the pasta - and I doubled the hot sauce (though that may not have been necessary). It was a great meal - the appropriate amount of crunchy and creamy. Bravo. We'll make this again.

Spicy - tasty - healthy

Very good and easy.


I was a little nervous making this with the mixed reviews, but it seemed like the perfect Super Bowl dinner, so I made it, and thought it was really good! I did make a few adjustments based on my own tastes and other comments. First I shredded the carrots as that seemed like a good idea, doubled the hot sauce, and I left out the celery because I don't like it. I also made it vegetarian by using quorn cutlets. I don't care for blue cheese either, so I used a hand blender to cream 1cup of cottage cheese, then mixed it with 1/2 block of cream cheese and added a package of ranch seasoning. I didn't think decreasing the amount of noodles was a great idea, so I layered the dish. I used half of the noodles, half of the cream cheese/ranch mix, half the sauce, the rest of the noodles, the rest of the sauce, then topped it off with dollops of the ranch mix. This ensured that all of the noodles were covered in sauce and that every bite had some of the ranch mix, and it worked very well! Next time I will likely add more hot sauce, and may even replace the celery with jicama for the crunch. I'll also likely put the ranch dollops under the final layer of sauce as it burned a little in the oven.

With all of the changes I made, it was only 391 calories per serving. I'll definitely make this again, and continue to tweak it to my liking! Maybe using 1cup of sour cream instead of cream cheese will make it easier to spread it out in layers.

Vegetarian buffalo chicken casserole with creamy ranch dollops

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