Best Buffalo Chicken Noodle Casserole Recipe 455 Recipes

BUFFALO CHICKEN PASTA BAKE RECIPE

Buffalo Chicken Pasta Bake Recipe image

Combining buffalo chicken, cheese, and pasta in one casserole creates a meal that everyone will love. This Buffalo Chicken Pasta Bake is delicious and can be on the table in 30 minutes.

Provided by Jocelyn @ Inside BruCrew Life

Time 30m

Number Of Ingredients 8

Ingredients

2 cups (8 ounces) uncooked, penne pasta (or substitute cooked cauliflower)
1 - 8 ounce package cream cheese, softened
3/4 cup ranch dressing
1/3 cup hot sauce
2 cups shredded, cooked chicken (or 1 - 12.5 ounce can chunk chicken breast)
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded cheddar cheese
green onions, for garnish

Steps:

Preheat the oven to 375 degrees. Spray an 8-inch casserole dish with nonstick spray.
Cook the pasta noodles, according to the package directions. Drain and drizzle with a little bit of olive oil to keep them from sticking.
Stir together the cream cheese, ranch, and hot sauce until creamy.
Add the chicken, 1/2 cup mozzarella cheese, and cooked pasta noodles to the cream cheese mixture and stir to combine. Spoon into the prepared dish.
Combine the remaining two cheeses and sprinkle over the top of the pasta. Bake for 20 minutes, or until cheese on top is melted.
Remove and serve immediately with green onions, hot sauce, and ranch drizzles. Serves 6.

Nutrition Facts : Calories 416 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 78 milligrams cholesterol, Fat 29 grams fat, Fiber 1 grams fiber, Protein 21 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 858 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat

BUFFALO CHICKEN CASSEROLE

Buffalo Chicken Casserole image

Creamy and smooth with just a little bit of heat, this Buffalo Chicken Casserole is an easy dinner recipe that the whole family can enjoy!

Provided by Blair Lonergan

Categories Dinner

Time 40m

Number Of Ingredients 9

Ingredients

1 (10 ½ ounce) can condensed cream of chicken soup (NOT diluted)
4 ounces cream cheese, softened
½ cup milk
2 tablespoons buffalo wing sauce (or more, to taste)
1 (1 ounce) packet dry ranch seasoning and salad dressing mix
2 cups cooked, shredded chicken (I use a rotisserie chicken for this step)
6 ounces (about 2 cups) dry rotini pasta, cooked and drained
1 stalk celery, sliced (about ½ cup)
½ cup (about 4 ounces) grated cheddar cheese

Steps:

Preheat oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray and set aside.
In a separate bowl, stir together condensed soup, softened cream cheese, milk, buffalo wing sauce, and ranch seasoning. Gently fold in chicken, cooked pasta and celery.
Transfer mixture to prepared baking dish. Sprinkle cheddar cheese over top.
Cover tightly with foil or a lid, and bake for about 20-25 minutes (or until hot and bubbly and cheese is melted).

Nutrition Facts : ServingSize 1 /6 of the casserole, Calories 311.8 kcal, Carbohydrate 29.9 g, Protein 19.3 g, Fat 12.5 g, SaturatedFat 6.5 g, Cholesterol 62.5 mg, Sodium 984.1 mg, Fiber 1.5 g, Sugar 3.3 g, UnsaturatedFat 3.4 g

BUFFALO CHICKEN PASTA BAKE

Buffalo Chicken Pasta Bake image

Sure, 10-cent wing night at your local pub is a blast, but a night at home with a clever casserole can't be beat. Not fond of blue cheese? Use ranch salad dressing on this buffalo chicken pasta bake instead. -Lindsay Sprunk, Noblesville, Indiana

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1 package (16 ounces) penne pasta
1 pound boneless skinless chicken breasts, cubed
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil, divided
2 medium carrots, finely chopped
2 celery ribs, finely chopped
3/4 cup finely chopped red onion
4 garlic cloves, minced
3/4 cup blue cheese salad dressing
3/4 cup mayonnaise
1/2 cup Louisiana-style hot sauce
1-1/2 cups shredded Swiss cheese
1/2 cup dry bread crumbs
3 tablespoons butter, melted

Steps:

Cook pasta according to package directions. , Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Remove from skillet. In same skillet, saute carrots, celery and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Remove from heat., Preheat oven to 350°. Stir in salad dressing, mayonnaise and hot sauce into skillet. Drain pasta. Add pasta and chicken to skillet; toss to coat. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese and bread crumbs. Drizzle with butter., Bake, uncovered, 25-30 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 719 calories, Fat 45g fat (12g saturated fat), Cholesterol 73mg cholesterol, Sodium 586mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.

CHEESY BUFFALO CHICKEN CASSEROLE

Cheesy Buffalo Chicken Casserole image

If you love Buffalo chicken and cheese, you will love this recipe!

Provided by AddisonsMommy

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 1h20m

Yield 8

Number Of Ingredients 9

Ingredients

1 (14 ounce) package chicken tenders
1 (8 ounce) package cream cheese, softened
½ cup ranch dressing
⅓ cup Buffalo wing sauce
2 tablespoons water
2 cups shredded Colby Jack cheese
2 cups cooked rice
2 cups shredded sharp Cheddar cheese
2 cups crushed corn chips (such as Tostitos®)

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water to a boil; add chicken tenders. Cook until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 10 to 15 minutes. Drain and cool until easily handled, about 5 minutes. Shred chicken with 2 forks.
Beat cream cheese in a blender until smooth. Add ranch dressing, Buffalo wing sauce, and water; blend until smooth. Mix in shredded chicken and Colby Jack cheese.
Spread rice in a 9x13-inch baking dish. Pour Buffalo chicken mixture on top. Sprinkle Cheddar cheese on top. Cover baking dish with aluminum foil.
Bake in the preheated oven until Cheddar cheese is melted and bubbly, about 45 minutes. Sprinkle corn chips on top.

Nutrition Facts : Calories 656.5 calories, Carbohydrate 30.8 g, Cholesterol 125.3 mg, Fat 46.2 g, Fiber 1.5 g, Protein 30.1 g, SaturatedFat 22.2 g, Sodium 1112.7 mg, Sugar 1.1 g

BUFFALO CHICKEN NOODLE CASSEROLE RECIPE - (4.5/5)

Buffalo Chicken Noodle Casserole Recipe - (4.5/5) image

Provided by gpawilson

Number Of Ingredients 9

Ingredients

12 ounce(s) whole-wheat elbow noodles 2 tablespoon(s) canola oil
3 medium carrots, sliced
3 stalk(s) celery, sliced
1 large onion, chopped
1 tablespoon(s) minced garlic
2 pound(s) boneless, skinless chicken breast, trimmed and cut into 1-inch cubes 1/3 cup(s) cornstarch
4 cup(s) low-fat milk
1/8 teaspoon(s) salt
5 tablespoon(s) hot sauce, preferably Frank's RedHot 3/4 cup(s) (about 4 ounces) crumbled blue cheese

Steps:

1. Preheat oven to 400 degrees F. 2. Bring a Dutch oven of water to a boil. Cook noodles until barely tender, about 2 minutes less than package directions. Drain, rinse, and set aside. 3. Heat oil in the pot over medium heat. Add carrots, celery, onion, and garlic and cook until beginning to soften, about 5 minutes. Add chicken and cook until no longer pink on the outside, 5 to 7 minutes. Whisk cornstarch and milk in a medium bowl; add to the pot along with salt. Bring to a boil over medium-high heat, stirring often, until bubbling and thick enough to coat the back of a spoon, about 4 minutes. Remove from the heat and stir in hot sauce. 4. Spread the noodles in a 9-by-13-inch (or similar 3-quart) baking dish. Top with the chicken mixture; sprinkle with blue cheese.