Buffalo Chicken Casserole
This post was made in conjunction with Moore’s Marinades.
As I have said before we have just had a huge undertaking at our house, Gracie’s quinceanera was a huge event. Every Saturday from January first to April 29th was filled with dance practices for her Court. they consisted of 8 boys and 8 girls. Being that most of them are teens, I knew that I wouldn’t need to feed them after the practice.
Mikaela’s boyfriend, Lyman often came to the practices to watch. There’s one thing that Lyman is famous for making in our family is his buffalo chicken dip. He made it one day at the practices. It was such a huge hit that I decided one day to take it one step further and add pasta to it. My middle daughter, Mikaela, said that it took the dip from an appetizer to a meal. And boy, let me tell you that was some kind of good, I made it for the first time yesterday before Mikaela and Lyman went back to college and of course I sent some back with Mikaela for her older sister Maddie.
It was so good that I decided to share it with you.
Buffalo Chicken Casserole
Ingredients:
- 8 ounces of pasta cooked
- 1 package of softened cream cheese
- 1 bottle of Moore’s Creamy Ranch Buffalo Sauce
- 3 cooked chicken breasts, shredded
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup of shredded cheddar cheese
Directions:
- Preheat oven to 375°.
- Spray an 8-inch casserole dish with nonstick spray.
- Cook the pasta according to the directions on package.
- Stir together the cream cheese, and the Moore’s Creamy Ranch Buffalo Sauce.
- Add the chicken, 1/2 cup of mozzarella cheese and cooked pasta to the cream cheese mixture and mix together.
- Spoon into casserole dish.
- Mix the rest of the cheeses together and sprinkle over the top.
- Bake for 20 minutes or until cheese has melted.
- Serve with tortilla chips.
- Enjoy
There you have it a way to turn your appetizer into a main course.
- 8 ounces of pasta cooked
- 1 package of softened cream cheese
- 1 bottle of Moore’s Creamy Ranch Buffalo Sauce
- 3 cooked chicken breasts, shredded
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup of shredded cheddar cheese
- Preheat oven to 375°.
- Spray an 8-inch casserole dish with nonstick spray.
- Cook the pasta according to the directions on package.
- Stir together the cream cheese, and the Moore’s Creamy Ranch Buffalo Sauce.
- Add the chicken, 1/2 cup of mozzarella cheese and cooked pasta to the cream cheese mixture and mix together.
- Spoon into casserole dish.
- Mix the rest of the cheeses together and sprinkle over the top.
- Bake for 20 minutes or until cheese has melted.
- Serve with tortilla chips.
- Enjoy
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This looks really tasty! Perfect for a party appetizer or for family dinner! It seems really simple to put together, too!
i am making this THIS WEEK! this looks so delicious@
It was my girls and adopted sons loved it. And it is so easy to make that the college kids said they will make it again.