Buffalo Chicken Casserole

Last week my roommate and I were talking about food – chicken wings in specific – and she said, “You should try to make a Buffalo Wing Casserole.”




  • boneless skinless chicken breasts (the package I used was like ~1.6 lb?)
  • 1 package whole grain pasta (I used elbows, ~14oz)
  • 1 bottle Frank’s Red Hot
  • 1 package ranch dressing powder mix
  • 1 16oz container part-skim cottage cheese
  • 1 can Campbell’s broccoli cheese soup
  • broth, vegetable or chicken
  • Cheese (shredded or crumbles) for topping


  1. Throw the chicken, ~1/2 bottle of the Frank’s Red Hot, ~1/2 package ranch dressing powder, and ~1/2 cup broth into a crockpot the night before.
  2. Cook on low for 8-10+ hours while you’re at work.
  3. Come home. Shred the chicken; add more Red Hot and broth if you feel like you need a bit more sauce (shredded chicken mixture should be very moist – “sauced up” – but should not have too much extra liquid hanging out in the bottom of the crockpot).
  4. Boil your water and cook the pasta. Preheat your oven to 350F.
  5. In a casserole dish, mix up: shredded buffalo chicken, all the cottage cheese, can of soup. Fill the can of soup ~halfway with broth, stir to get the last of the soup, add it to the casserole dish.
  6. Add the noodles to the casserole dish when done.
  7. Mix everything up. Top with cheese of your choice (I used a cheddar/jack blend of crumbles).
  8. Bake at 350F for ~20 mins.

Enjoy with a side salad. It’s delicious.


About sevdrag

Sev Dragomire is a professional chemical engineer, a legitimate nerd, and a certified terrible person. She has the paperwork to prove all three.
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