Buffalo Chicken Casserole

September/October 2010

Your rating: None Average: 3.3 (767 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...

66 Reviews for Buffalo Chicken Casserole


My husband and I found this recipe to be very bland! I even marinade the chicken in Frank's Wing Sauce as suggested. I find that the milk/cornstrach mixture is over powering. Perhaps cutting that in half would help. Also, I do think that Frank's Wing Sauce vs. Frank's Hot Sauce makes a big difference. If I were ever to make this again, I would definately use the Hot Sauce. I would also add diced tomatoes for some more flavor and nix the pasta. Perhaps rolled up in a wrap might be nice.


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 definitely make this again!


This is the ONLY bad recipe that I have ever made from Eating Well, we actually threw it out.

Comments (2)


apass79 wrote 4 years 2 weeks ago

That's what I was curious about? why the 4 stars?

crtt63 wrote 4 years 32 weeks ago

If you had to throw it out, how come you gave it a four star rating?????


I was looking for a healthy alternative to buffalo wings for a long time and this recipe was great. I did the following things based on the comments I read: Thank you all who posted comments...
1. After I cut up my raw chicken breast, I marinaded it in Frank's buffalo wing sauce (which I used instead of hot sauce - but it is probably the same thing...) This helped flavor the meat and make it moist in the process
2. I shredded the carrots (great idea...)
3. I added about 1/4 of the bottle of the Frank's buffalo wing sauce. The milk/corn starch mixture balances it out so well.
4. Instead of adding extra blue cheese to the creamy chicken sauce, I added 2 of the Laughing Cow lite blue cheese wedges. This gave the sauce the extra blue cheese flavor and added creaminess. There are only a couple of stores in my area who sell the blue cheese wedges.
5. I used about 1/2 pound of pasta.

The amazing part is that I did not slave to make this dish. There are so many casseroles out there where you spend so much time prepping. This was not too bad...

I prepped the casserole yesterday and baked it today until it was hot. My husband said this was probably one of the best things I have made. I was amazed as to how rich and yummy it tasted. Plus the celery was cooked perfectly with a little crunch and the carrots and onion complimented this so nicely.


I used 8 ozs of farfalle (what I had in the pantry), 2 boneless skinless chicken breasts, doubled the amount of Frank's buffalo sauce and mixed in a little blue cheese as well as sprinkling it over the top. Two big thumbs up from us!


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