Buffalo Chicken Casserole

READY IN: 35mins
Recipe by tammara

I made this up from several recipes and hope you all enjoy!

Top Review by llizzielizzielouwho

DELICIOUS - I used Texas Pete "Mild" Buffalo sauce since we didn't have any "Hot Hot" in the cupboard. It had less of a kick, but still enough that you could tell it was a buffalo chicken casserole. I did also omit the carrots since they just didn't seem to "fit" the recipe to me (and I don't like them). The buffalo/stock/roux mixture does tend to splatter as it boils, so be careful! Either way, Mom and Dad loved it - definitely keeping this recipe!

Ingredients Nutrition


  1. Preheat oven to 375, spray 9x11 pan with cooking spray.
  2. Saute Olive Oil, Onion, Carrots, Celery, Garlic, till softened (desired texture).
  3. Remove from pan.
  4. Make a roux, melt butter on medium high heat. Whisk in flour till mixture browns lightly, about 1 minute.
  5. Whisk in chicken stock and Franks Buffalo Sauce to the butter/flour mixture, till it boils, then take it to simmer till gravy thickens, about 2-3 minutes, whisking the entire time.
  6. Add chicken and vegetables to the sauce.
  7. Take cooked macaroni add to 9x11 pan, spread evenly. Toss in cheese, stir in evenly. Top with chicken mixture.
  8. Cook in oven for about 20 minutes, let set for 10 minutes -- and serve.

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