Creamy Buffalo Chicken Casserole
This creamy, tangy, casserole combines buffalo ranch chicken atop a loaded mashed potato base for the ultimate in comfort food.
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Dinner
Cuisine: American
Servings: 8 servings
Author: Melissa Guevara
- 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
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 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
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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.
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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.
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