Filling Buffalo Chicken Casserole Recipes

BUFFALO CHICKEN CASSEROLE

Steps:

• Preheat oven to 375°F. Coat a 13- x 9-inch baking dish with cooking spray. Prepare pasta in a large stockpot according to package directions for al dente. Drain pasta; return to stockpot, and set aside.
• While pasta cooks, melt 2 tablespoons of the butter in a large saucepan over medium. Add flour; cook, whisking constantly, until golden brown, about 1 minute. Gradually add half-and-half, whisking constantly; cook, whisking often, until mixture is thickened and coats back of a spoon, about 3 minutes. Reduce heat to low; gradually add 2 cups of the Cheddar 1/2 cup at a time, stirring until melted and smooth after each addition. Remove from heat; whisk in hot sauce, sour cream, Worcestershire, and salt. Pour sauce over drained pasta in stockpot; add chicken, carrots, and celery, and toss gently to evenly combine. Spoon mixture into prepared baking dish.
• Melt remaining 2 tablespoons butter in a small saucepan over low. Stir together melted butter and panko in a small bowl. Sprinkle casserole evenly with remaining 1 cup Cheddar and panko mixture. Bake in preheated oven until casserole is golden brown and bubbly, 25 to 30 minutes. Sprinkle evenly with blue cheese, and garnish with celery leaves. Serve hot.

FILLING BUFFALO CHICKEN CASSEROLE

Steps:

• Cook rice in water 20 minutes as directed on package.
• Meanwhile, heat oven to 350*.
• In 12-inch skillet, heat oil over medium-high heat.
• Add chicken and celery; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center.
• Remove from heat.
• Open can of tomatoes, cut up tomatoes in can.
• Stir tomatoes and wing sauce into chicken mixture.
• Spray 8-inch square baking dish with cooking spray.
• Spoon cooked rice into dish.
• Spread chicken mixture over rice (do not stir).
• Bake 25 to 30 minutes or until hot in center.
• Drizzle dressing over top.

BUFFALO CHICKEN CASSEROLE

Steps:

• Preheat oven to 375, spray 9x11 pan with cooking spray.
• Saute Olive Oil, Onion, Carrots, Celery, Garlic, till softened (desired texture).
• Remove from pan.
• Make a roux, melt butter on medium high heat. Whisk in flour till mixture browns lightly, about 1 minute.
• Whisk in chicken stock and Franks Buffalo Sauce to the butter/flour mixture, till it boils, then take it to simmer till gravy thickens, about 2-3 minutes, whisking the entire time.
• Add chicken and vegetables to the sauce.
• Take cooked macaroni add to 9x11 pan, spread evenly. Toss in cheese, stir in evenly. Top with chicken mixture.
• Cook in oven for about 20 minutes, let set for 10 minutes -- and serve.

CHEESY BUFFALO CHICKEN CASSEROLE

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.

LOADED POTATO AND BUFFALO CHICKEN CASSEROLE

Steps:

• Preheat oven to 500F (This is NOT a typo, 500F is correct!) .
• In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
• Add the potatoes and stir to coat.
• Add the potatoes to a greased baking dish.
• When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
• Add the diced chicken to the "left behind" olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.
• Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
• Once the potatoes are fully cooked add the marinated chicken.
• Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
• In a large bowl mix all the topping ingredients together.
• Top the raw chicken with the topping.
• Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
• Serve with extra hot sauce and/or ranch dressing.

BUFFALO CHICKEN AND RICE CASSEROLE

Steps:

• Place cooked rice in bottom of 8x11 casserole dish.
• Add can of cream soup and 1/2 can of water; mix well.
• In mixing bowl, mix chicken with Frank's buffalo sauce.
• Put the chicken on top of the rice in the casserole dish.
• Drizzle bleu cheese or ranch dressing over chicken (use desired amount--it doesn't need to be spread evenly--just drizzled).
• Sprinkle crushed Ritz crackers over the casserole.
• Optional--drizzle a little melted butter over Ritz if you like them browned & not as crispy. Bake at 350 for 30 minutes.