Best 3 Buffalo Chicken Egg Casserole Recipes

Indulge in the tantalizing Buffalo Chicken Egg Casserole, a culinary symphony that harmonizes the fiery kick of buffalo sauce, the comforting embrace of eggs, and the hearty goodness of chicken. This delectable casserole boasts three sensational variations, each offering a unique flavor adventure. The classic version stays true to tradition with its robust buffalo sauce, while the ranch variation introduces a creamy, tangy twist. For those seeking a touch of elegance, the French onion variation tantalizes with its savory caramelized onions and Gruyère cheese. Whether you're hosting a weekend brunch, a casual potluck, or a cozy family dinner, this versatile dish promises to be the star of the show.

Here are our top 3 tried and tested recipes!

BUFFALO CHICKEN CASSEROLE

Buffalo Chicken Casserole image

The Southern Living Test Kitchen has a gift for turning some of our favorite foods into casseroles. Case in point: This recipe turns hot and spicy chicken wings into a warm and comforting meal that serves six hungry guests or family members. Simply combine buffalo chicken, loads of cheese (we like the flavorful combination of shredded Cheddar and crumbled blue), sour cream, and hearty pasta (penne is our pick). Then comes the heat with buffalo-style hot sauce. We added in chopped carrots and sliced celery for crunch and topped it off with a buttery panko breadcrumb seasoning. It's a versatile dish that is perfect for a game day appetizer, weekend lunch, or weeknight supper. Besides being delicious, this casserole can also be made ahead of time and reheated before serving.

Provided by Southern Living Editors

Categories Casserole

Time 45m

Yield Serves 6 (serving size: about 1 1/2 cups)

Number Of Ingredients 15

Ingredients

Cooking spray
12 ounces uncooked penne
4 tablespoons unsalted butter, divided
2 tablespoons all-purpose flour
2 cups half-and-half
12 ounces sharp white Cheddar cheese, shredded (about 3 cups), divided
⅔ cup buffalo-style hot sauce (such as Frank's RedHot)
½ cup sour cream
2 teaspoons Worcestershire sauce
¾ teaspoon kosher salt
3 cups shredded cooked chicken (about 1 lb.)
½ cup finely chopped carrots (from 2 medium carrots)
½ cup thinly sliced celery (from 2 stalks), plus celery leaves for garnish
¾ cup panko (Japanese-style breadcrumbs)
1 ounce blue cheese, crumbled (about 1/4 cup)

Steps:

Preheat oven to 375°F. Coat a 13- x 9-inch baking dish with cooking spray. Prepare pasta in a large stockpot according to package directions for al dente. Drain pasta; return to stockpot, and set aside.
While pasta cooks, melt 2 tablespoons of the butter in a large saucepan over medium. Add flour; cook, whisking constantly, until golden brown, about 1 minute. Gradually add half-and-half, whisking constantly; cook, whisking often, until mixture is thickened and coats back of a spoon, about 3 minutes. Reduce heat to low; gradually add 2 cups of the Cheddar 1/2 cup at a time, stirring until melted and smooth after each addition. Remove from heat; whisk in hot sauce, sour cream, Worcestershire, and salt. Pour sauce over drained pasta in stockpot; add chicken, carrots, and celery, and toss gently to evenly combine. Spoon mixture into prepared baking dish.
Melt remaining 2 tablespoons butter in a small saucepan over low. Stir together melted butter and panko in a small bowl. Sprinkle casserole evenly with remaining 1 cup Cheddar and panko mixture. Bake in preheated oven until casserole is golden brown and bubbly, 25 to 30 minutes. Sprinkle evenly with blue cheese, and garnish with celery leaves. Serve hot.

CREAMY BUFFALO CHICKEN CASSEROLE

Creamy Buffalo Chicken Casserole image

Categories Dinner

Yield 6

Number Of Ingredients 11

Ingredients

4 boneless skinless chicken breasts (cooked and shredded)
1/2 cup buffalo sauce
3/4 cup plain Greek yogurt
1/2 cup ranch dressing
1/2 cup cream of chicken soup
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1/2 cup Italian bread crumbs
1 1/2 cups mozzarella cheese
4-5 cups cooked white rice
1/2 teaspoon ground black pepper

Steps:

Preheat oven to 350 degrees.
In a large bowl, combine the chicken, buffalo sauce, plain Greek yogurt, ranch dressing, cream of chicken soup, garlic salt, and paprika, and mix until well combined.
Spray a 9x9 or 13x9 inch pan with non stick cooking spray.
Spread the mixture out, in the greased pan.
Sprinkle on the Italian bread crumbs, and top with the mozzarella cheese.
Place in the oven and bake for 20-25 minutes.
Then turn the oven off, and the broiler on high and broil for 2 minutes until the cheese is golden and gets a little crunchy on top.
Remove from oven and serve over white rice, and garnish with a pinch of black pepper.

Nutrition Facts : Servingsize 1 serving, Calories 2099 kcal, Fat 90 g, SaturatedFat 28 g, Cholesterol 124 mg, Sodium 2789 mg, Carbohydrate 234 g, Sugar 12 g, Protein 78 mg

BUFFALO CHICKEN EGG CASSEROLE

Buffalo Chicken Egg Casserole image

Make and share this Buffalo Chicken Egg Casserole recipe from Food.com.

Provided by Sabrina

Categories Breakfast

Time 45m

Yield 8 , 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 large spaghetti squash
1 large onion, diced
1 cup diced carrot
2 lbs cooked chicken
1 cup hot sauce
1/4 cup ranch dressing
1 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon salt
3 eggs

Steps:

Preheat oven to 400 and grease a 13x9 pan.
While squash is cooking, saute onion and carrots for 5-7 minutes.
Shred squash with fork and place in large bowl. Press liquid out with a clean towel.
Add onion mixture to bowl along with the chicken, hot sauce, ranch and seasonings and stif.
Add eggs, mix well, pour into prepared pan.
Bake for 30-35 minutes.

Nutrition Facts : Calories 382.6, Fat 18.2, SaturatedFat 4.4, Cholesterol 209.8, Sodium 1376.6, Carbohydrate 11, Fiber 1.3, Sugar 2.9, Protein 42.3

Tips:

For a crispier casserole, use a combination of shredded and cubed chicken. The shredded chicken will help to bind the casserole together, while the cubed chicken will add texture and flavor.
If you don't have any cooked chicken on hand, you can use rotisserie chicken or canned chicken. Just be sure to shred or cube the chicken before adding it to the casserole.
Use a variety of cheeses in your casserole. A combination of cheddar, mozzarella, and Parmesan will give you a rich and flavorful casserole.
Don't be afraid to experiment with different add-ins. Some popular options include bacon, crumbled sausage, diced bell peppers, and corn.
If you're short on time, you can make this casserole ahead of time and refrigerate it overnight. Just be sure to bake it for an extra 10-15 minutes before serving.
This casserole is also freezer-friendly. Just bake it according to the recipe, then let it cool completely. Wrap the casserole tightly in plastic wrap and freeze for up to 3 months. When you're ready to serve, thaw the casserole overnight in the refrigerator or at room temperature for several hours. Then, bake the casserole at 350 degrees Fahrenheit for 30-35 minutes, or until heated through.

Conclusion:

Buffalo chicken egg casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal or a weekend brunch. With its combination of tender chicken, melted cheese, and spicy buffalo sauce, this casserole is sure to be a hit with everyone at the table. So next time you're looking for a quick and easy recipe that's sure to please, give buffalo chicken egg casserole a try.