Buffalo Chicken Casserole
Shell pasta and diced chicken in buffalo wing sauce and ranch, layered with Monterey Jack and cheddar and baked until melted.
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Ingredients
- 16 ounces medium shell pasta
- 3 cups cooked chicken diced
- 1 cup buffalo wing sauce
- 1 cup ranch dressing
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 3 green onions thinly sliced, 3 to 4
- 1 1/2 cups shredded Monterey Jack cheese divided
- 1 cup shredded cheddar cheese divided
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch casserole dish.
- Cook the pasta in a large pot of salted boiling water until al dente, drain well, and return it to the empty pot.
- Stir the chicken, buffalo wing sauce, ranch dressing, onion powder, garlic powder and green onions into the pasta.
- Spoon half the mixture into the dish and sprinkle with about 1/2 cup of each cheese. Spoon in the rest of the pasta and top with the remaining cheese.
- Cover with foil and bake 20 to 25 minutes, until the cheese is melted and the casserole is hot (165°F in the center).
Notes
For less heat, use a mild buffalo sauce or replace some of it with broth. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 614kcalCarbohydrates: 46.3gProtein: 31.7gFat: 32.8gSodium: 1418mgFiber: 2.2gSugar: 3.3g