Buffalo Ranch Chicken Pasta Casserole

• 12 oz pasta (elbow macaroni or penne)
• 2 cups cooked and shredded chicken
• 1 cup buffalo wing sauce
• 1 cup sour cream
• 1 cup ranch dressing
• 2 cups shredded cheddar cheese
• 1/2 cup crumbled blue cheese (optional)
• 1/2 cup diced celery
• 1/4 cup melted butter
• 1/2 cup milk
• 8 oz cream cheese, softened
• Salt and pepper to taste
• Chopped green onions for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook pasta according to package instructions; drain and set aside.
3. 3 In a large bowl, combine buffalo wing sauce and shredded chicken.
4. 4 In another bowl, mix sour cream, ranch dressing, milk, and softened cream cheese until smooth.
5. 5 Combine pasta, chicken mixture, and cream sauce in a large bowl; stir in celery and 1.5 cups cheddar cheese.
6. 6 Transfer mixture to a greased 9x13 inch baking dish.
7. 7 Sprinkle remaining 0.5 cups cheddar and blue cheese (if using) over the top.
8. 8 Bake for 30-35 minutes, or until bubbly and golden.
9. 9 Garnish with green onions before serving.

Equipment

• Large mixing bowl
• 9x13 inch baking dish
• Oven

Variations

• Add diced cooked bacon for extra flavor.
• Use hot sauce of choice for a customized spice level.

Substitutions

• Substitute sour cream with Greek yogurt for a lighter option.
• If you can't find buffalo wing sauce, use a mix of hot sauce and melted butter.

Pairings

• Garlic bread
• Steamed vegetables

Nutrition

Tips

• For extra spice, add a dash of cayenne pepper to the sauce.
• This casserole tastes even better after sitting for a bit, allowing flavors to meld.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncover and bake another 10 minutes.

Serving Suggestions

• Serve with a crisp garden salad for a balanced meal.
• Pair with garlic bread for a hearty dinner.

FAQ