This creamy, tangy casserole combines buffalo ranch chicken atop a loaded mashed potato base for the ultimate in comfort food.

Spoonful of casserole being taken out of a white casserole dish.

This recipe is…

This recipe originated after Cassy brought her third baby into the world. I had recently moved into a new home, and I wanted something easy to assemble and nourishing to bring to her family. Buffalo and ranch is a classic combo that is always a win in my book, and mashed potatoes will forever be my favorite vehicle for carrying any type of protein in a meal. With those inspirations, we bring to you this deliciously fulfilling casserole that is perfect for any season of life and something the whole family can enjoy!

Buffalo Chicken Ranch Casserole Ingredients

We used pre-shredded chicken for the easiest assembly of this dish. Here’s what you’ll need:

Top down view of casserole ingredients on a gray and white marble surface.
  • 1 ½ pounds of shredded chicken
  • 2 pounds of potatoes (russet or Yukon gold)
  • 6 slices of bacon, cooked and crumbled
  • ½ cup of ranch dressing (store-bought or homemade)
  • ¼ cup of buffalo sauce
  • ½ cup of sour cream
  • ½ cup of butter
  • 3 cups of shredded cheese
  • Green onion, to garnish
  • 2 teaspoons of salt

How to Make Buffalo Ranch Chicken Casserole

Mashed potatoes in a pot.
Shredded chicken in a buffalo and ranch mixture in a glass bowl on a gray and white surface.
Mashed potatoes spread in a casserole dish.
shredded chicken spread in a white casserole dish.
Cheese spread on top of filling in a white casserole dish.
Melted and browned cheese in a white casserole dish.
  1. Preheat the oven – preheat the oven to 350°F.
  2. Make the mashed potatoes – peel and cut the potatoes into 1″ cubes and place them in a large pot on the stove. Cover the potatoes with water and add 2 teaspoons of salt (optional). Bring to a boil and boil for 15 minutes until the potatoes are fork tender. Drain and then mash potatoes with a potato masher. Add the butter, sour cream, and crumbled bacon. Stir to combine, then set aside.
  3. Mix the chicken – to the shredded chicken, add the ranch dressing and buffalo sauce, and stir to combine. 
  4. Assemble – to a casserole dish, layer the loaded mashed potatoes, then the buffalo-ranch chicken mixture, and top with shredded cheese. 
  5. Bake – cover the dish with foil and bake for 30 minutes, then uncover and broil for 3 minutes to brown cheese. 
  6. Serve and enjoy! Garnish with green onions, serve, and enjoy!
Top down photo of buffalo ranch chicken casserole in a white casserole dish on a gray and white marble surface.

The sour cream and butter balance the spice level of this casserole, but if you are looking for something with little to no spice, you can decrease the amount of buffalo sauce to a couple of tablespoons and use more ranch dressing. You can also omit the buffalo sauce completely and use ¾ cup of ranch dressing instead. 

Buffalo Chicken Casserole Recipe Variations

  • If you’re not using pre-shredded or rotisserie chicken, boil water in a pot and add 1 pound of chicken breasts or thighs. Reduce to simmer and cook the chicken for 15-20 minutes until cooked through. Drain the water and shred the chicken. 
  • For a more rustic mashed potato, use red potatoes and leave the skin on. 

This casserole is a full and satisfying meal on its own. If you are looking for a simple veggie side, though, this arugula salad would be a tasty accompaniment. 

Top down view of plate with scoop of casserole on the plate next to a fork.

Storing Buffalo Ranch Chicken Casserole

To store your buffalo ranch chicken casserole, let it cool and cover in the baking dish, or store it in an airtight container in the fridge for up to 5 days. 

This casserole freezes really well! To freeze, assemble, but don’t bake, then tightly cover your dish and store in the freezer for up to 3 months. To bake from frozen, cook in a 350°F oven for an hour, then uncover and cook for an additional 30 minutes. To thaw, place in the fridge 2 days prior to baking, then bake in a 350°F oven for 30 minutes, then broil the cheese until brown and bubbly.

Creamy Buffalo Chicken Casserole

4.92 — Votes 12 votes
By Melissa Guevara
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 8 servings
This creamy, tangy, casserole combines buffalo ranch chicken atop a loaded mashed potato base for the ultimate in comfort food.

Ingredients  

  • 1 ½ pounds chicken shredded
  • 2 pounds potatoes russet or Yukon gold
  • 2 teaspoons salt
  • 6 slices bacon cooked and crumbled
  • ½ cup ranch dressing
  • ¼ cup buffalo sauce
  • ½ cup sour cream
  • ½ cup butter
  • 3 cups cheddar cheese shredded
  • green onions for garnish

Instructions 

  • Preheat the oven to 350℉.
  • Peel and cut the potatoes into 1" cubes and place them in a large pot on the stove. Cover the potatoes with water and add 2 teaspoons of salt (optional). Bring to a boil and boil for 15 minutes until the potatoes are fork tender. Drain and then mash potatoes with a potato masher. Add the butter, sour cream, and crumbled bacon. Stir to combine, then set aside.
  • To the shredded chicken, add the ranch dressing and buffalo sauce, and stir to combine.
  • To a casserole dish, layer the loaded mashed potatoes, then the buffalo-ranch chicken mixture, and top with shredded cheese.
  • Cover the dish with foil and bake for 30 minutes. Uncover and broil for 3 minutes to brown cheese.
  • Garnish with green onions, serve, and enjoy!

Recipe Notes

Recipe Variations:
  • If you’re not using pre-shredded or rotisserie chicken, boil water in a pot and add 1 pound of chicken breasts or thighs. Reduce to simmer and cook the chicken for 15-20 minutes until cooked through. Drain the water and shred the chicken.
  • For a more rustic mashed potato, use red potatoes and leave the skin on.
Storing or Freezing your Casserole
  • To store your buffalo ranch chicken casserole, let it cool and cover in the dish or store in an airtight container in the fridge for up to 5 days. 
  • To freeze, assemble, but don’t bake, then tightly cover your dish and store in the freezer for up to 3 months. To bake from frozen, cook in a 350℉ oven for an hour, then uncover and cook for an additional 30 minutes. To thaw, place in the fridge 2 days prior to baking, then bake in a 350℉ oven for 30 minutes, then broil the cheese until brown and bubbly. 


Nutrition

Calories: 620kcal | Carbohydrates: 21.1g | Protein: 37g | Fat: 42.8g | Saturated Fat: 19.9g | Cholesterol: 152.9mg | Sodium: 1189.2mg | Fiber: 2.7g | Sugar: 2.3g

Additional Info

Course: Dinner
Cuisine: American
Servings: 8 servings
Calories: 620
Keyword: buffalo chicken, chicken casserole

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Melissa Guevara


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8 Comments

  1. 5 stars
    My husband was raving about this dish! we both loved it and will definitely make again. it was super simple to put together. then i refrigerated it until my husband was on his way home from work.

    1. We love to hear that this dish was not only simple, but a hit for you and your husband, KariLynn! Thank you so much for taking the time to share with us. -Team FF

  2. Could I sub Greek yogurt for the sour cream or is greek yogurt a little too runny? Would it make a difference? Excited to try this!

    1. Hi KariLynn, you could absolutely sub Greek yogurt for the sour cream. It won’t make a big difference texture-wise (especially if you’re using a thicker Greek yogurt) and will be equally as tasty! Enjoy! -Team FF

  3. 5 stars
    Amazing casserole! It was better than I anticipated. Another great option to put in my casserole rotation. Thank you!

    1. We are so glad to hear that, Reene! Thank you so much for taking the time to share your feedback with us. -Team FF

  4. This was very tasty and not spicy. My 2, 5, and 7 year old ate it and I found it very filling. I will make it again. It was also good reheated as left overs and would make a good meal to bring to a friend.

    1. So glad to hear that you and your family enjoyed! Thank you for taking the time to share with us. -Team FF