Buffalo Chicken Pasta Bake
Why not combine your favorite game day dip into a pasta meal? Buffalo Chicken Pasta Bake is a quick and easy casserole that's ready in just 30 minutes!
Servings: 8
Calories: 487kcal
Equipment
- pot to boil pasta
- mixer (hand or free standing)
- knife
- 13 x 9 inch baking dish
Ingredients
- 8 ounces rigatoni pasta
- 8 ounces cream cheese softened
- ½ cup buffalo hot sauce
- 3 cups triple cheddar cheese blend reserve 1 cup for topping
- 1 packet of ranch seasoning
- 1 cup sour cream
- 2 cups cooked chicken chopped
- blue cheese or feta crumbles to garnish optional
Instructions
- Preheat oven to 350 degrees.
- Boil pasta according to package directions. Drain and set aside.
- Mix cream cheese, buffalo sauce, 2 cups of the triple cheese blend, ranch seasoning packet and sour cream with a mixer until creamy. Chop rotisserie or cooked chicken and add to cheese mixture.
- Mix cheese mixture with pasta and spread in a 13 x 9 inch greased casserole baking dish.
- Sprinkle the rest of the cheese on top of casserole. Bake at 350 degrees for 20 minutes until bubbly.
Notes
- This casserole freezes well before baking. Place it in an airtight container and freeze for up to 3 months. When ready to serve, thaw it out in the refrigerator overnight and bake at 350 degrees until heated through.
- Only use 8 ounces of pasta or the dish may turn out to be dry.
- Rotisserie chicken is the easiest way to make this meal, but you can also use any type of cooked chicken or chicken from a can if desired.
Nutrition
Calories: 487kcal | Carbohydrates: 24g | Protein: 25g | Fat: 32g | Saturated Fat: 18g | Sodium: 874mg | Potassium: 265mg | Fiber: 1g | Sugar: 3g | Vitamin C: 1mg | Calcium: 375mg | Iron: 1mg