Homemade Buffalo Chicken Casserole
This easy and delicious dish is a Midwestern staple and made extra amazing with the use of Creamette® Extra Wide Egg Noodles. Serve on a cozy night in a big bowl!
Ingredients
- 12 oz Creamette® Extra Wide Egg Noodles
- 1 cup buffalo sauce can use less for less spicy
- 2 cups shredded chicken
- 2 1/2 cups shredded cheese mix of cheddar and mozzarella
- 8 oz cream cheese
- 1/2 teaspoon dried garlic
- 1 teaspoon paprika
- 1 teaspoon freshly cracker black pepper
- 1/2 teaspoon onion powder
- 2 Tablespoons butter
- 1/2 teaspoon salt
- bunch of green onions chopped
Instructions
- Preheat oven to 350 degrees F.
- Prepare your chicken first whether you are using rotisserie chicken or prepping it yourself. Set aside on counter or in fridge.
- Prepare your Creamette® Extra Wide Egg Noodles according to package instructions. Set aside.
- Prepare the sauce. Add butter to a small saucepan then add the buffalo sauce, cream cheese, and seasonings until totally melted, about 6-8 minutes.
- Then, add the shredded chicken to the buffalo sauce and stir until combined.
- Add chicken/buffalo mixture to a large bowl and add the cooked noodles. Stir until totally combined. Then, add half the shredded cheese and stir until combined.
- Pour all into a greased glass 9x13 pan. Top with remaining shredded cheese.
- Bake for about 20 minutes then enjoy!