This buffalo chicken casserole takes everything people love about buffalo wings and turns it into a creamy, cheesy bake. Shredded rotisserie chicken gets mixed with tangy buffalo sauce and cream cheese, then topped with mozzarella and baked until bubbly.

It uses just four ingredients and takes about 10 minutes to put together. It is a great game day dinner, an easy weeknight meal, and it happens to be low carb too. The recipe serves 4.

Why This Buffalo Chicken Casserole Works

Rotisserie chicken does the heavy lifting. It is already cooked and seasoned, so the casserole only needs to bake long enough to heat through and melt the cheese. That keeps the chicken tender and dinner fast.

Cream cheese balances the heat. Buffalo sauce alone can be sharp and thin, but mixed with softened cream cheese it turns into a rich, clingy sauce, like the inside of a great buffalo chicken dip. The mozzarella on top gives you that stretchy, golden finish.

Ingredients and Easy Swaps

• Shredded rotisserie chicken (3 cups): One store-bought chicken gives you about 3 to 4 cups. Leftover baked or grilled chicken also works.
• Buffalo sauce (1/2 cup): Frank’s RedHot Buffalo Wings sauce is a classic. Use less for a milder dish or add more for extra heat.
• Cream cheese (4 ounces, softened): Full-fat gives the creamiest result. Use the whole 8 ounce block for an extra rich, dip-like casserole.
• Shredded mozzarella (1 cup): Cheddar, Monterey Jack, or pepper jack are all great swaps. A sprinkle of blue cheese crumbles adds classic wing flavor.

How to Make It at a Glance

1. Heat the oven to 375°F and grease a baking dish.
2. Stir the chicken, buffalo sauce, and softened cream cheese together until evenly coated.
3. Spread the mixture in the dish and cover with mozzarella.
4. Bake 20 to 25 minutes, until the cheese is melted and bubbly.

Common Mistakes to Avoid

• Cold cream cheese. It will not mix in smoothly. Let it sit out for 30 minutes, or microwave it for 15 seconds.
• Using a dish that is too big. This makes a thin layer that can dry out. An 8×8 or 2-quart dish is the right size for this amount.
• Confusing hot sauce and buffalo sauce. Plain hot sauce is much spicier and thinner. Buffalo sauce has butter mixed in, which makes it smoother.
• Not heating it through. Since the chicken is already cooked, make sure the center is hot, at least 165°F, before serving.

Variations

• Ranch drizzle: Finish with a drizzle of ranch dressing and sliced green onions.
• Add veggies: Stir in chopped celery, steamed broccoli, or cauliflower florets.
• Make it heartier: Mix in 2 cups of cooked rice or pasta for those not eating low carb.
• Bacon: Sprinkle crumbled cooked bacon over the cheese before baking.

What to Serve With It

Serve it the way you would serve wings: with celery and carrot sticks and a side of ranch or blue cheese dressing. A crisp green salad, roasted broccoli, or cauliflower rice round it out. It also makes a great dip at parties. Serve it straight from the dish with tortilla chips, crackers, or celery for scooping.

Make Ahead, Storage, and Reheating

Make ahead: Mix and assemble the casserole up to a day early, cover, and refrigerate. Add about 5 to 10 minutes to the bake time.

Storage: Keep leftovers covered in the fridge for 3 to 4 days.

Reheating: Microwave portions for 1 to 2 minutes, or warm the dish covered with foil at 350°F for 15 minutes until it reaches 165°F.

Buffalo Chicken Casserole FAQ

Is this casserole very spicy?
It has a medium kick. The cream cheese and mozzarella tone the heat down a lot. Use less buffalo sauce for kids.

Can I use canned chicken?
Yes. Drain it well and break it up with a fork. You will need about three 10 ounce cans.

Is it low carb?
Yes. Chicken, cream cheese, and mozzarella are very low in carbs. Check your buffalo sauce label for added sugar.

Can I freeze it?
Yes, for up to 2 months. Thaw in the fridge overnight before reheating.

Tips for the Best Buffalo Chicken Casserole

• Shred the chicken while it is warm. Rotisserie chicken pulls apart much more easily before it has been chilled. Two forks make quick work of it.
• Mix in some dark meat. Thigh meat stays moister than breast meat in the oven and has more flavor.
• Save some sauce for the top. Drizzle an extra tablespoon of buffalo sauce over the cheese right after it comes out of the oven for a bolder look and taste.
• Broil for color. For a browner, crispier cheese layer, broil for the last 1 to 2 minutes. Watch it closely so it does not burn.

Kid-Friendly Swaps

Buffalo sauce can be too spicy for little ones. To make one dish that works for everyone, use only 1/4 cup of buffalo sauce and mix in 1/4 cup of ranch dressing. The ranch keeps it creamy and mild. You can also split the filling in half, stirring buffalo sauce into one side and barbecue sauce into the other, then bake them side by side in the same dish. Serve with carrot sticks and extra ranch for dipping, and most kids will happily clean their plates.

Leftover Ideas

• Buffalo chicken wraps: Spoon warm leftovers into a tortilla with lettuce and a drizzle of ranch.
• Stuffed peppers: Fill halved bell peppers with leftovers and bake at 375°F for 20 minutes.
• Loaded potatoes: Pile it onto a baked potato and top with green onions.