Buffalo Ranch Chicken Casserole

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

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:

• 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

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!

Adjusting the Spice for Buffalo Chicken Bacon Ranch Casserole

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. 

What to Serve with Creamy Buffalo Chicken Casserole

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. 

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. 

Can you freeze buffalo chicken casserole?

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.