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This Buffalo Chicken Casserole is an easy dinner you can make ahead of time, packed with melty cheese, juicy chicken, and chunks of potato in a creamy hot sauce. Simply layer up in a casserole dish and bake until golden and bubbling. It’s also naturally gluten-free, making it perfect for serving at a gathering.
Whether you’re making it as a cozy weeknight dinner or throwing it together for a game day party, this casserole will be a hit with family and friends. The layers of creamy cheese and spicy chicken are soaked up with tender chunks of steamed potato for an effortless, satisfying dinner. You can even prep it ahead of time as it keeps well in the fridge (for up to 2 days), then all you have to do is bake it and serve!
Looking for more Buffalo-style recipes to serve a crowd? Try this Cottage Cheese Buffalo Chicken Dip or my Keto-friendly Buffalo Chicken Zucchini Boats.
Recipe Overview
Before You Get Started
- Steaming the potatoes keeps them tender without getting watery.
- Make sure you stir the chicken often as it cooks to prevent the spices from catching on the bottom of the skillet and burning.
- I like to sprinkle the blue cheese on top of the casserole after it’s baked. If you are a big fan of blue cheese, feel free to swap out some of the Mexican cheese blend for more crumbled blue cheese – layering it into the casserole gives you even more of that tangy flavor.
- Try swapping the potatoes for cooked pasta or rice to change up the flavor of this casserole. For a low-carb option, cauliflower or zucchini would work well.
- You can adjust the amount of Frank’s red hot sauce in the casserole, depending on your spice preference.
- If serving to a crowd, you can always leave the blue cheese and green onions in a couple of bowls to the side. This allows your guests to add their toppings to taste.
Common Questions
Yes! The unbaked casserole can be assembled, then wrapped in plastic wrap and stored in the fridge for up to 2 days. When ready to bake, remove the plastic wrap and proceed with the recipe as usual.
A simple side of fresh celery sticks and sliced red pepper is a great option. If you’re looking for some cooked veggies, try it with my spicy honey baked cauliflower recipe or this refreshing cucumber tomato salad.
Yes! Allow it to cool, then transfer to an airtight container or wrap the whole dish tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. Allow it to defrost in the fridge overnight before reheating.
Yes. You can swap the chicken breast with boneless and skinless chicken thighs. Try to trim off some of the fat from the thighs.
Ingredients Needed
Below are the ingredients you’ll need to make Buffalo Chicken Casserole. Full quantities can be found in the recipe card further down in the post in the recipe card.
- Potatoes: I like a slightly waxy potato for a casserole like this, e.g. Yukon Gold, but any all-rounder will do.
- Kosher salt and pepper
- Olive oil: You can use avocado oil here if you prefer.
- Skinless, boneless chicken breast: You could use shredded rotisserie chicken in place of the chicken breast to cut down on prep time. No need to cook it – just stir with the seasonings, hot sauce, tomato paste, and chicken broth.
- Seasonings: Smoked paprika, Garlic powder, and Onion powder
- Frank’s redhot buffalo wings sauce: You can add more hot sauce if you like to make the casserole spicier, or less if you want it milder.
- Tomato paste: This has an intense tomato taste and thick texture, which makes sure that the casserole isn’t watery.
- Chicken broth: You could also use vegetable broth instead.
- Cream cheese: The creaminess of the cream cheese helps to mellow out the heat from the hot sauce and makes the sauce taste nice and rich. You could use sour cream instead if you don’t have cream cheese, but the sauce will be a bit thinner.
- Mexican cheese blend: A pre-shredded blend is what I go for here. It has the right balance of flavor and meltiness for a truly delicious casserole.
- Blue cheese: You can leave this off the casserole if you’re not a fan, or serve it on the side so anyone who wants it can add to taste.
- Green onions: It’s best to sprinkle these on just before serving, as if they sit on the hot casserole, they’ll soften and dry out.
How to Make Buffalo Chicken Casserole
First, preheat the oven to 400°F.
1️⃣ Steam the potatoes
Place the potatoes into a steamer basket and steam for 10 minutes or until fork-tender.
✏️ If a fork can easily pierce into a potato cube, they’re ready.
2️⃣ Cook the chicken breast
Cook the chicken breast in the olive oil and seasonings in a skillet until no longer pink. Stir in Frank’s red hot buffalo sauce, tomato paste, chicken broth, and cream cheese.
✏️ Stir often to prevent the seasonings from catching and burning on the bottom of the skillet.
3️⃣ Layer up in a dish
Place half the potatoes into a 9×13-inch casserole dish. Top with half of the potatoes and half of the shredded Mexican cheese blend. Repeat the layering once more.
✏️ By ending on a layer of cheese, the casserole will have a crispy, cheesy crust once baked.
4️⃣ Bake
Cover the dish with aluminum foil and bake for 35-40 minutes. Remove the foil and broil for 2-4 minutes until golden.
✏️ Covering the dish with foil for the bake ensures that everything cooks through and the cheese melts without the dish drying out. We remove the foil and broil the dish briefly to allow the top layer of cheese to get crispy.
5️⃣ Garnish and serve
Sprinkle on the blue cheese and green onions, then serve.
✏️ It’s best to sprinkle on the garnishes just before you’re about to serve so that the green onions retain some bite.
Variations & Substitutions
→ Change up the carb: You can use cooked pasta or rice in place of the steamed potatoes in this casserole for a different flavor.
→ Add some veggies: For more nutrition, add steamed broccoli, cauliflower, or green beans to the sauce with the chicken. You can also serve it alongside some sticks of celery or bell pepper.
→ Use rotisserie chicken: To cut down on prep time, feel free to use shredded rotisserie chicken in place of the chicken breast. No need to coo, just stir into the creamy sauce with the seasonings.
Buffalo Chicken Casserole
Ingredients
- 2 pounds potatoes, diced into 1/2-inch cubes
- Kosher salt and pepper, to taste
- 2 tablespoons olive oil
- 2 pounds skinless, boneless chicken breast, cut into 1/2-inch cubes
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2/3 to 1 cup Frank’s redhot kosher buffalo wings sauce
- 1/4 cup tomato paste
- 2/3 cup chicken broth
- 8 ounces cream cheese, at room temp
- 1 1/2 cup shredded Mexican cheese blend
- 1 cup crumbled blue cheese
- 1 cup diced green onions
Instructions
- Preheat the oven to 400°F.
- Place the 2 pounds potatoes (cubed) in a steamer basket and steam for 10 minutes, just until fork-tender.
- Meanwhile, heat the 2 tablespoons olive oil in a large skillet over medium-high heat. Add the 2 pounds skinless, boneless chicken breast (cut into 1/2-inch chunks) and sprinkle with 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, Kosher salt and pepper. Cook until there are no visible pink pieces, around 6-8 minutes.
- Add in the 2/3 to 1 cup Frank’s redhot kosher buffalo wings sauce, 1/4 cup tomato paste, 2/3 cup chicken broth, 8 ounces cream cheese, and stir to combine.
- Once the potatoes are done, season generously with salt and pepper and transfer half to a 9×13 casserole dish.
- Add half of the buffalo chicken mixture and sprinkle with 3/4 cup shredded Mexican cheese blend. Repeat the layers one more time.
- Cover the casserole with aluminum foil and bake for 35-40 minutes.
- Remove the cover and broil for 2-4 minutes.
- Remove from the oven and sprinkle with 1 cup crumbled blue cheese and 1 cup diced green onions. You may drizzle some more buffalo sauce, if desired.
Notes
Tips:
- Steaming the potatoes keeps them tender without getting watery.
- Make sure you stir the chicken often as it cooks to prevent the spices from catching on the bottom of the skillet and burning.
- I like to sprinkle the blue cheese on top of the casserole after it’s baked. If you’re a big fan of blue cheese, feel free to swap out some of the Mexican cheese blend for more crumbled blue cheese – layering it into the casserole gives you even more of that tangy flavor.
- Try swapping the potatoes for cooked pasta or rice to change up the flavor of this casserole.
- You can adjust the amount of Frank’s red hot sauce in the casserole, depending on your spice preference.
- If serving to a crowd, you can always leave the blue cheese and green onions in a couple of bowls to the side. This allows your guests to add their toppings to taste.
Storage & Make-Ahead:
- Fridge: Allow the baked casserole to cool completely, then transfer to an airtight container or cover tightly with plastic wrap. Chill in the fridge for up to 3 days.
- Freezer: Assemble the casserole in the dish, but don’t bake it. Cover tightly with plastic wrap and a layer of aluminum foil, then freeze for up to 3 months. To bake, allow to defrost overnight in the fridge. Remove the plastic wrap and bake as usual, then sprinkle on the blue cheese and green onions. Alternatively, you can freeze the baked, cooled casserole in an airtight container for up to 3 months.
- Make ahead: You can assemble this casserole up to 2 days in advance. Follow the recipe up until the point just before you’re about to bake it, then cover tightly with plastic wrap. Chill in the fridge for up to 2 days. When ready to bake, remove the plastic wrap and bake as usual, then sprinkle on the toppings and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage & Make Ahead Tips
Fridge: Allow the baked casserole to cool completely, then transfer to an airtight container or cover tightly with plastic wrap. Chill in the fridge for up to 3 days.
Freezer: Assemble the casserole in the dish but don’t bake it. Cover tightly with plastic wrap and a layer of aluminum foil then freeze for up to 3 months. To bake, allow to defrost overnight in the fridge. Remove the plastic wrap and bake as usual then sprinkle on the blue cheese and green onions. Alternatively, you can freeze the baked, cooled casserole in an airtight container for up to 3 months.
Make ahead: You can assemble this casserole up to 2 days in advance. Follow the recipe up until the point just before you’re about to bake it, then cover tightly with plastic wrap. Chill in the fridge for up to 2 days. When ready to bake, remove the plastic wrap and bake as usual, then sprinkle on the toppings and serve.
You May Also Like
- Chicken and Broccoli Rice Casserole
- Buffalo Chicken Stuffed Peppers
- Cowboy Casserole
- Crispy Buffalo Chicken Meatballs
- Green Bean Artichoke Casserole
- Buffalo Chicken Salad
- Chicken Parm Casserole
- Enchilada Casserole
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