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Top down photo of buffalo ranch chicken casserole in a white casserole dish on a gray and white marble surface.
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4.92 — Votes 12 votes

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
Cook Time45 minutes
Total Time1 hour
Course: Dinner
Cuisine: American
Servings: 8 servings
Author: Melissa Guevara

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!

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