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Buffalo Chicken Casserole
Friday, August 24, 2012

Buffalo Chicken Casserole

Hello from beautiful Portland!  I am here for the International Food Bloggers Conference and already loving it.  I’m telling you – what a fabulous city!  I can’t wait to share the sites, the people and the food with you!  Today I am starting my day at the Bob’s Red Mill, taking a tour given by Bob himself and I can’t tell you how excited I am.  Make sure and follow along in Instagram! (@bakeyourday)

Since I am away, I invited Jennifer of Mother Thyme to share one of her amazing meals with us.  I have long been a fan of Jennifer.  She is so genuine and she and I have such similar tastes (which she’ll explain below) so I knew she would be a hit.  And she totally blew me away with the dish she chose to make.  Is this genius or what?  I have so many favorites on her site, just make sure and check out all of her wonderful buffalo chicken recipes, including the one below!

I am thrilled to be guest posting today.  I just adore Cassie and her fabulous blog.  I am honored that she asked me to come share with her lovely readers one of my recipes.

When Cassie asked me to guest post it took me oh about five seconds until I knew exactly what I wanted to share.  She and I are both Thai eating, avocado loving, and Buffalo chicken obsessed.  We have a ton in common in the foods that we like.  Her Avocado Pasta makes a weekly appearance in our kitchen.  My two year old twins and I love it.  I also adapted a version of her Black Bean Burgers and they have been popular on Mother Thyme.

Being a proud Buffalonian residing about twenty miles south of the city I always love a good Buffalo Chicken recipe.  Around here our Buffalo chicken wings that we are known for are mostly just called plain old wings, but with that fabulous Buffalo style flavor we all know and love.  If you ever get a chance to visit this area or come to see Niagara Falls which is just a short distance away, you definitely need to make a stop by the Anchor Bar where all the craze began.  You can even pick up a bottle of their famous wing sauce for yourself.

When it came to creating this recipe I took my classic Chicken Casserole recipe and added the Buffalo twist.  With football season near, this makes the perfect casserole that is easy to whip up to serve at a football party.

This casserole is loaded with shredded chicken, elbow macaroni, cheese and celery.  It is creamy and has many of the flavors you commonly find it that popular Buffalo Chicken dip.  This makes for a simple weeknight meal or to bring to your next potluck.  You can even save time and use cooked chicken you may already have on hand.

Toss together a quick garden salad, grab a fork and dinner is served.

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PrintPrint Recipe

Buffalo Chicken Casserole

Yield: 4-6 servings

Prep Time: 45 minutes

Cook Time: 1 hour

A classic chicken & pasta casserole kicked up with a favorite - Frank's Red Hot Sauce!


1 pound boneless chicken breast
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups uncooked elbow macaroni
2 10.5 oz cans 98% fat free cream of chicken soup
1 14.5 oz. can low sodium chicken broth
1 cup skim or low fat milk
8 oz. package reduced fat grated cheddar cheese
1/2 cup Frank's Original Red Hot Sauce
1 cup celery, chopped (about 3 stalks)
1/2 cup sweet onion, diced (about 1 small onion)
2 oz. can sliced pimentos
2 cloves garlic, minced
1/2 teaspoon salt
1/3 cup crumbled blue cheese or gorgonzola (optional)
1 tablespoon fresh parsley chopped (optional)


Preheat oven to 350 degree Fahrenheit. Line a medium baking sheet with tin foil and spray with non-stick cooking spray. Place clean chicken on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 40-45 minutes until chicken is cooked thoroughly and no longer pink in the center. Remove from oven to cool slightly. Once cool, shred chicken using two forks to pull chicken apart.

Combine all ingredients including shredded chicken in a large bowl; stir to combine. Pour into a 9"x13" pan and bake uncovered at 350 degrees Fahrenheit for 1 hour.

Let cool for 5-10 minutes before serving.

Top with crumbled blue cheese or gorgonzola and parsley.

You may replace cooking the chicken with 2 1/2 cups cooked chicken such as a store bought rotisserie chicken or chicken you may already have on hand.

This can be made a day ahead of time and refrigerated until ready to bake.

To freeze casserole, bake in a oven and freezer safe pan and let cool completely before freezing. Cook from frozen at 350 degrees for about 60-70 minutes until center is heat through.

Original recipe by Jennifer at Mother Thyme



46 Responses to “Buffalo Chicken Casserole”

  1. #
    Amanda @ The Taste Tester — August 24, 2012 @ 6:25 am

    Mmmmmmmm I am so going to try this, especially since I have some blue cheese I need to use up! Thank you Mother Thyme!

  2. #
    Jennifer @ Mother Thyme — August 24, 2012 @ 6:47 am

    Thanks again Cassie for inviting me to guest post today; it was truly an honor. Looking forward to following you at the conference on IG! Have fun and have a great weekend! 🙂

  3. #
    Erin @ Texanerin Baking — August 24, 2012 @ 7:18 am

    Have fun, Cassie! 🙂

    And this looks great. I love that you immediately knew what to make for your post. Your pictures are wonderful… going to go check you out!

  4. #
    Blog is the New Black — August 24, 2012 @ 7:24 am

    Still drooling since I saw this on your site earlier!

  5. #
    elizabeth @ chronic venture — August 24, 2012 @ 9:41 am

    yum yum yum yummmm!

  6. #
    Laurie {Simply Scratch} — August 24, 2012 @ 9:43 am

    Have SOOOO much fun Cassie!! Anddd yeaaaaah I WANT this! Great recipe Jennifer!

  7. #
    Anna — August 24, 2012 @ 10:03 am

    Amazing dish, Jennifer!! I love all your recipes, but this is just perfect for Cassie’s site! Cassie, have a great time, can’t wait to hear all about it!

  8. #
    Rachel @ Baked by Rachel — August 24, 2012 @ 11:05 am

    So fun! I can’t wait to hear how it is. I meant to ask yesterday so keep me posted. And I definitely need to make this for the mr

  9. #
    Laura (Tutti Dolci) — August 24, 2012 @ 11:15 am

    Have a great time this weekend, Cassie! Great guest post from Jennifer, this looks so delish! 🙂

  10. #
    Michelle — August 24, 2012 @ 11:59 am

    I was at the opening party last night at Mother’s (couldn’t make it to the conference this weekend), but didn’t get a chance to meet you. So bummed! Enjoy Portland!

    Love the casserole!

  11. #
    Chung-Ah | Damn Delicious — August 24, 2012 @ 12:03 pm

    Awesome guest post! I absolutely love Jennifer’s recipes. And this recipe has definitely made it to the top of my to-make list!

  12. #
    Ramona — August 24, 2012 @ 5:01 pm

    Now that’s a Beautiful casserole!! Hope you are having a wonderful trip Cassie. Wish you both a wonderful weekend.

  13. #
    Carla @ Carla's Confections — August 24, 2012 @ 6:37 pm

    Oh this looks fantastic!!! I am definitely loving it. I really like the idea of the buffalo sauce flavor in the casserole. Not always a likely combo but it truly sounds amazing!!!

  14. #
    Julie @ Table for Two — August 24, 2012 @ 8:34 pm

    this looks amazing and you know how i feel about buffalo anything. i’ve been following along all day today and it seems like you’re having a blast!!

  15. #
    holly — August 25, 2012 @ 3:20 am

    gonna try it

  16. #
    Kevin Larson — August 26, 2012 @ 6:57 pm

    Hi Taster, I’ve had a similar Casserole when Croutons of choice were added to the Top of the Casserole for the Last 5-10 Minutes and it Really Set It Off with Texture and perfectly absorbed some of the Oils which also Moistened the slightly Toasted Croutons.

  17. #
    Kevin Larson — August 26, 2012 @ 6:59 pm

    … When did Buffalo grow Wings anyway … ??? 0;O)

  18. #
    Gerry @ Foodness Gracious — August 26, 2012 @ 7:27 pm

    Come on!! Who doesn’t like buffalo chicken? I could eat buffalo anything anytime!
    Great guest post!!

  19. #
    Kiran @ KiranTarun.com — August 27, 2012 @ 12:38 am

    We are a huge fan of buffalo chicken! That looks absolutely yum. Enjoy at IFBC 🙂

  20. #
    Lauren at Keep It Sweet — August 27, 2012 @ 6:35 am

    I love that this looks like pure comfort food but isn’t all that bad for you.

    Hope you had a great time this past weekend!

  21. #
    Ashley - baker by nature — August 27, 2012 @ 2:05 pm

    This looks ah-mazzzzzing!

  22. #
    JulieD — August 27, 2012 @ 5:06 pm

    Hi Jennifer, woah this looks amazing!! And Cassie, hope you had fun at IFBC!!

  23. #
    Bree — August 28, 2012 @ 3:22 pm

    This looks so delish!

  24. #
    Amanda @ The Taste Tester — August 28, 2012 @ 6:38 pm

    I made this for dinner tonight and it is now officially on my list of delicious go-to dinners. Thank you so much! You are a genius!

  25. #
    Jennie @themessybakerblog — August 28, 2012 @ 7:00 pm

    Oh my gosh, this pasta looks delish! My husband is going to go bonkers for this.

  26. #
    Jennie @themessybakerblog — August 29, 2012 @ 5:54 pm

    I made this casserole tonight, and it is amazing. My suggestion… make it, eat it! Yummo!

  27. #
    Lenore — August 29, 2012 @ 9:36 pm

    I am also super obsessed with buffalo chicken, so I can’t wait to try this out! Thank you for sharing it!

  28. #
    KimS — September 1, 2012 @ 8:06 am

    I made this–used the suggestion of assembling and refrigerating the night before–that worked great. It was SO tasty. I think I will try it again leaving out 1 can of soup and then entire amount of cheddar cheese. I think it would be fine and a little lighter. My family remarked that it was SO creamy–I just don’t normally cook “super creamy”. It was delicious tasting.

  29. #
    Rene — December 9, 2012 @ 1:16 pm

    Made this last week – it was amazing. I did leave out 1 can of cream soup cause hubby isn’t a creamy fan but it was still delicious! I decreased the cooking time by about 15 min since it had less moisture and I didn’t want to dry it out. It was perfect! Though I think next time I’ll do both cans and hubby can deal with the creaminess! Thanks for sharing this!

  30. #
    Judi — December 23, 2012 @ 12:01 pm

    do you cook the pasta first or toss it in uncooked?

  31. #
    Mitzi — January 8, 2013 @ 7:14 pm

    I just made this for supper and it was fabulous!!! My husband took a bite and said “mmmm” with a big smile! To cut down on baking time, I cooked the noodles while the oven was preheating and mixed all the ingredients together (I used leftover shredded chicken). Since I used cooked noodles in the recipe, I omitted the chicken broth. I also added about 1/2 cup of blue cheese dressing. It was SO yummy! Thanks for an amazing recipe 🙂 BTW I baked it for 30 mins 🙂

  32. #
    cindy patterson — January 17, 2013 @ 3:35 pm

    I just put this together and putting it in the oven, awesome recipe thanks!

  33. #
    Mary — January 21, 2013 @ 8:21 pm

    I fixed this dish. I would rate it a b-. A bit too soupy for my taste. Flavor was ok, but not spectacular.

  34. #
    Tracy — February 20, 2013 @ 6:46 pm

    I made this tonight and it sure was tasty! BUT, I use condensed soup because it was all the market had—next time I make this, I will use half of the soup it calls for an cut down the cooking time. My casserole, while it tasted good, was too soupy and the pasta was a little overcooked with a 60 minute baking time.

  35. #
    Melissa — March 16, 2013 @ 3:58 pm

    From a fellow Buffalo NY gal… Loved this !
    Thank you for a great recipe!
    If you ever return home Mammosers Tavern in Hamburg beats Anchor zebra any day!

  36. #
    Melissa — March 16, 2013 @ 3:59 pm

    Think my last comment had a typo… Omit zebra lol!

  37. #
    Kim — March 18, 2013 @ 10:21 pm

    Wooo doggie! We’re on fire! Just eating this for dinner. 🙂 Delicious – but definitely TOO HOT for little ones… so cut sauce in half if all you like is a “kick” or a “bite” of heat. Only had 1 can of cream of chicken soup, so I used cream of mushroom for the 2nd can, it was fine. No pimientos either. Recommendation: Cover with foil for maybe first 25 – 30 min of cooking — I found that some of the macaroni that floated to the top became CRISPY before it could cook, so we had crunchy noodles on the top layer. Next time I make this, I’m going to try frozen hashed brown potatoes (instead of pasta), and maybe 1/2 stick of softened cream cheese (yummmm)! Thanks for the recipe – we enjoyed it!

  38. #
    House of Mibin — April 22, 2013 @ 8:34 pm

    delicious! nice change from the norm

  39. #
    Amanda — May 27, 2013 @ 5:57 pm

    This was very yummy! The flavor was great but a little too soupy. Next time I’m taking out one of the cans of soup. But other than that it was good. I didn’t add the pimento but I did add 2 fresh jalapenos chopped up.

  40. #
    jess — October 13, 2013 @ 1:52 pm

    what other cheese could I use ? we don’t really like blue cheese or gorgonzola


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