Buffalo Chicken Casserole
Love the flavor and spice of Buffalo wings? This Buffalo Chicken Casserole is a nod to the classic bar food! Learn how to make this simple casserole recipe at home to enjoy this appetizer-turned-dinner.
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2026 Update: This recipe was originally shared in March 2015 by my friend, Erica, to celebrate my maternity leave for my first daughter. The recipe and post include new photos, as well as more tips and tricks. I hope you it!
More than 10 years ago, I roped several friends into blogging for me while I took maternity leave. (The funny thing is that I scheduled my mat leave for the month of March… and my baby arrived well after my leave started, which meant it was shorter than I’d planned for.)
My friend, Erica, brought this Buffalo wing casserole to my virtual care calendar.
In her own words: “I honestly can’t remember when this idea came to me. Usually, my most original and brilliant ideas can be found in my car on the drive home from work. I often find myself grabbing my phone and telling Siri The Incompetent to take notes. I assume it was probably one of those occasions, but who knows. So I took everything I knew about casseroles and Buffalo wings, and came up with this hot mess.”
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Why I love this recipe:
Y’all know that I love to take something we know and love and turn it on its head just so, right? Erica does that, too, and THAT is the brilliance in this recipe.
As someone who doesn’t love the mess of Buffalo wings but who loves the flavors, this Buffalo chicken casserole is all kinds of perfect.
It’s like the lazy girl’s version of wings… sans bones or getting your hands messy.
This casserole is wonderfully meaty, thanks to a whole rotisserie chicken, has enough heat to wake your tastebuds up with the creaminess from ranch dressing to balance it all out. It’s got rice added, as well as the same veggies that are always served alongside wings. (I chopped them up more finely than Erica did, but that was mostly to convince my kids that they would like it. Spoiler alert: they thought it was too spicy.)
This casserole is full of protein and veggies, can be easily lightened up, and is one of the most satisfying meals you can eat after a long day of bringing up baby… or whatever else it is you do during your day.
More easy dinner recipes to try: Mustard Chicken | Slow Cooker Pot Roast | Salmon Caesar Salad
What you need to make this recipe:
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- Casserole dish
- Sharp knife and cutting board
- Large skillet
- Measuring cups and spoons and/or kitchen scale
- Liquid measuring cup
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here is what you need to get from the store:
- Cooked white rice — I used leftovers, but you can make a fresh pot if you need. Cook it like normal (or make this Brazilian white rice recipe if you want some added garlic and flavor for the base of this casserole.)
- Rotisserie chicken — you can use chopped or shredded chicken here. You could also roast your own chicken breasts and thighs if you prefer, but rotisserie chicken is an easy and delicious shortcut to use here.
- Buffalo wing sauce — use your favorite brand here. I used the classic Frank’s buffalo hot sauce.
- Extra virgin olive oil — or another oil to saute the veggies in. You could use a pat of butter to do this, too.
- Carrots — finely diced, please and thank you. This recipe calls for about 3-4, depending on their size.
- Celery — finely diced, too. You’ll need about 3-4 ribs, depending on the size.
- Spices — we use a combination of onion powder, garlic powder, kosher salt and black pepper to season the rice.
- Ranch dressing — or use blue cheese dressing if you prefer that. (I do not, and neither does Erica.)
- Cheddar cheese — I like how sharp cheddar cheese pairs with the hot Buffalo sauce and creamy ranch, but you do you. Mild cheddar also works. If you like it spicier, consider using a pepper jack.
How to make this easy Buffalo Chicken Casserole:
Preheat the oven. Spray a casserole dish with nonstick cooking spray, and set aside.
Mix the rice layer. Measure the cooked rice into a large bowl with the onion powder, garlic powder, salt and black pepper. Mix together, then set aside.
Make the chicken layer. Place the cooked chicken in a medium bowl. Measure in ½ cup of the wing sauce. Toss to coat with a rubber spatula.
Feel free to add more if you like it spicy. Set aside.
Cook the veggies. Warm the oil in a skillet over medium heat. Add the carrots and celery. Cook for 8-10 minutes, or until softened.
Add the veggies to the rice. Drizzle in the ranch dressing, too. (You can also use blue cheese dressing here, but that’s not my jam. It’s not Erica’s, either.)
Layer the casserole. Spoon half of the rice-vegetable mixture into the casserole dish. Flatten with the back of a spoon, then add all of the chicken, and spread it out evenly. Add the remaining rice-vegetable mixture on top, and flatten again.
Finish with a drizzle the extra buffalo sauce, then sprinkle on the cheese on top.
Bake uncovered in the preheated oven for 20-30 minutes, or until the cheese is melted and golden brown.
Enjoy warm! You can garnish with a sprinkling of green onions or a dollop of sour cream, Greek yogurt or even a little cream cheese.
how to store:
Let cool, then transfer to an airtight container. Refrigerate for 3-4 days in the refrigerator.
How to reheat: Reheat gently in the microwave or warm through in the oven.
Erin’s Easy Entertaining Tips
Listen. I’m not someone who usually makes casseroles, but let me just say: they are great for making in advance AND for sharing.
Should you want to make this Buffalo Chicken Wing Casserole, here are some things I might do in a hosting scenario:
- Make a double batch to have two casseroles. (You could even freeze one for later if you only eat one!)
- Assemble it early, and cover it in the fridge until you want to bake it off. This way, all you have to do is preheat the oven and go!
When to share…
- TAILGATE PARTY: Need a main that’s not a burger? This casserole is it!
- POTLUCK: It’s delish AND easy to transport.
- CASUAL DINNER PARTY: We love a one-dish wonder that pulls in all the things.
Here’s how you can this Buffalo Chicken and Rice Casserole in your own home…
Buffalo Wing Casserole
EQUIPMENT
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Ingredients
- 2 cups cooked white rice
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 ½ lbs. rotisserie chicken chopped or shredded
- ¾ cup Buffalo wing sauce divided
- 1 tablespoon olive oil
- 1 ½ cups finely diced carrots
- 1 ½ cups finely diced celery
- ¾ cup ranch dressing *
- ½ cup shredded cheddar cheese
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We’ll email a link directly to you so you can come back to it later! Plus, you’ll receive new recipes delivered to your inbox each week.
Instructions
- Preheat the oven to 350°F. Spray a casserole dish with nonstick cooking spray, and set aside.
- Mix the cooked rice with the onion powder, garlic powder, salt and black pepper in a large bowl. Set aside.
- Place the diced chicken in a medium bowl. Measure in ½ cup of the wing sauce. Toss to coat and add more if you like it spicy. Set aside.
- Warm the oil in a skillet over medium heat. Add the diced carrots and celery. Cook for 8-10 minutes until softened.
- Pour the vegetables into the large bowl with the rice. Drizzle in the ranch dressing, too. (You can also use blue cheese dressing here.)
- Layer half the rice-vegetable mixture into the casserole dish. Flatten with the back of a spoon. Add all of the chicken, and spread it out evenly. Add the remaining rice-vegetable mixture on top, and flatten again.
- Drizzle the remaining ¼ cup wing sauce on top, then sprinkle on the cheese.
- Bake uncovered in the preheated oven for 20-30 minutes, or until the cheese is melted and beautiful.
- Enjoy warm!
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
Yummy!! Love this idea and I love love buffalo sauce so this is just my kind of food!!