Buffalo chicken casserole combines alfredo sauce and pasta with Buffalo wing sauce and chicken to create a cheesy, spicy dish that comes together quickly for dinner.
2cupscooked chickendiced (I used frozen chicken patties)
16ouncesalfredo sauce
12ouncesmozzarella cheeseshredded
salt and pepper to taste
Instructions
While you boil your pasta, preheat the oven to 350 degrees. Prepare a three-quart baking dish by spraying it with cooking spray and set it aside.
When draining your pasta, reserve about one-third cup of the cooking liquid.
In a bowl, combine the buffalo sauce and chicken and stir to coat evenly.
In another bowl, combine the alfredo sauce, pasta and about one-fourth of the cheese. Pour the reserved pasta water into the empty alfredo jar, put on the lid, and shake it to loosen any leftover sauce in the jar. Pour it into the bowl, as well. Add salt and pepper, if desired. Stir to mix it well.
Spread half of the pasta mixture into the prepared baking dish. Evenly spread the chicken over that, and then finish off with the other half of the pasta mixture.
Top with the remaining cheese.
Cover the baking dish with a lid or foil and bake for 30 minutes. Remove the covering and bake for another 10 minutes or until the cheese is lightly browned.
Let the casserole sit for about five minutes, drizzle with a little Buffalo sauce, and serve.