Buffalo Chicken Casserole

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Buffalo Chicken Casserole - PINTEREST

My husband loves Buffalo Chicken Dip and these Buffalo Ranch Chicken Sliders, so I knew when I saw this recipe for Buffalo Chicken Casserole we had to try it.  I had everything in the pantry and the freezer (all the ingredients are things we usually have a bit of a stockpile on), so while it was raining outside yesterday I skipped the store and just shopped my pantry. (Don't you love it when that happens?)  I tweaked it a bit with what we had on hand, but this recipe is one of those easy recipe that can handle a little tweaking!


It took about ten minutes to throw together, and everyone loved it. My husband ranked it as good-enough-to-make-again (always how I know if our meals are any good or not. . .), my kids all ate it (shock!), and it wasn't even as spicy as I feared. (It does have a little bit of a kick to it, but even my very picky nine-year-old could handle it, so it wasn't too spicy!) So, if you're looking for something different to do with some cheap chicken this week, this one's a great recipe to add to your menu plan!


Buffalo Chicken Casserole

Buffalo Chicken Casserole


  • 1 1/2 lb boneless skinless chicken breasts cut in 1" strips
  • 1/3 cup Frank's Hot Sauce
  • 5 cups potatoes, grated (can also use frozen or refrigerated hash browns that have been thawed ~ or shred the potatoes yourself)
  • 1 cup light ranch dressing
  • 1/2 cup cheddar cheese
  • 1 can condensed cream of chicken soup (we used Campbell's Healthy Request)
  • 1/2 cup panko or breadcrumbs (I substituted with French's Onions ~ they were all we had on hand!)


  1. Heat oven to 350 and grease 13x9 inch dish with cooking spray.
  2. Grate potatoes, or defrost frozen hashbrowns. Pat with paper towel to get rid of some of the moisture.
  3. Mix together chicken strips and buffalo sauce. Layer in bottom of baking dish.
  4. Mix together potatoes, dressing, cheese and soup. Pour over chicken.
  5. Sprinkle bread crumbs over the top of the casserole. (If using French's Onions, wait and add these during the last ten minutes of baking.)
  6. Cover with foil and bake 30 minutes.
  7. Uncover and bake an additional 20-25 minutes longer, until potatoes are tender and chicken is cooked.
  8. Enjoy!

Try this Pyrex Bowl for casseroles if you don't have one. . .


And you might try out this cheese grater if you like to use fresh block cheese for baking (it always taste the best)

Also check out Ree Drummond's Pioneer Woman Cooks for more delicious recipe ideas


Find more penny pinched recipe ideas over HERE.

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  1. Made this recipe for lunch with a couple little tweaks because I didn’t have some things. I used boneless skinless chicken thighs, also didn’t have any ranch do I substituted 2 tbsp mayo mixed with seasoning. Turned out great its all gone. Oh yeah I used ore-dai square hash browns with peppers and onions. Thanks so much for another great recipe.

    • This recipe can definitely be easily switched out a bit, so I love that you figured out ways to use what you have on hand. So glad you enjoyed it Alycia ~ thanks so much for letting us know!

  2. This is a very forgiving recipe. I used cream of mushroom for the can of soup, pepper jack cheese (lots – we love it spicy and cheesy) and cheese flavored onion French’s onions. I also split between two smaller casserole pans (didn’t feel like dragging out the big one).

    It’s the perfect amount of hot sauce – my husband thought it was very good. And we discussed it would be a great dish for a potluck. Makes a large amount, too.

    Love the idea of the frozen hash browns – worked perfect! Thanks so much!

    • So glad you enjoyed it Dee – thanks for letting me know (love the idea of cream of pepper jack cheese… this one can definitely be used with whatever you have on hand!)

  3. Thank you for this recipe! We love buffalo chicken dip, so I knew we had to try it. I used the shredded hash browns and frozen chicken tenderloins (didn’t even thaw) and used what we had in the pantry which was cream of mushroom and Italian bread crumbs. I used 1/2 ranch and 1/2 blue cheese dressings and doubled the cheddar. YUMMMMMMMM-O!!!!! Thank you!

  4. do you add the milk to the soup or just the can of soup by itself?

  5. Nancy Crowder says

    I am going to try it with cream of celery soup instead of the chicken soup.

  6. This was the best casserole ever!!!

  7. I'm a new wife and still trying to find the "chef within." I've tried so many different recipes and this one was a perfect 10! Although it looked nothing like the picture it still was amazing. My husband said we definitely have to "add it to the rotation." I'm so happy I've found this! Gonna have to shop your site some more for new ones!!

    • I definitely love easy recipes, so if you’re a new cook hopefully they’ll make your life easier. So glad you found PPP, and thanks for letting me know you all enjoyed it!

  8. This looks delicious and I really want to make this but I’m diabetic; wondering if I could replace the potatoes with cauliflower for a low-carb alternative? (If so, frozen or fresh?) Or is there another veg you might suggest instead of potatoes?

    • I think you could try it at least? I’m not positive if it will work or not, but I’ve heard of people substituting cauliflower before, and possibly using frozen cauliflower would work great. Let me know if it works for you!

  9. Lin Larson says

    This looks so good! I have a similar recipe made with pasta, but I think it will be even better with potatoes! Thank you!

  10. Yes! Finally something about mytouch 4g slide accessories.

  11. shelly browning says

    enjoyed this recipe!

  12. How many people does this recipe serve? I am trying to adapt to serve for a soup kitchen with about 90 people.


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