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Poolside Buffalo Chicken Summer Casserole with Ranch Drizzle
Cool down this summer with a delightful dish that’s perfect for poolside gatherings: the Buffalo Chicken Summer Casserole topped with a creamy ranch drizzle.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup buffalo sauce
- 2 cups cooked macaroni
- 1 cup shredded cheddar cheese
- 1 cup ranch dressing
- 1 cup frozen corn
- 1/2 cup diced green onions
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the shredded chicken, buffalo sauce, cooked macaroni, corn, green onions, and half of the cheddar cheese. Mix well.
Pour the mixture into a greased 9x13-inch baking dish.
In a separate bowl, combine the breadcrumbs, remaining cheddar cheese, olive oil, salt, and pepper. Sprinkle this mixture evenly over the casserole.
Cover the dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden brown.
While the casserole bakes, prepare the ranch drizzle by mixing the ranch dressing with a little water to thin it out if preferred.
Once done, remove from the oven and drizzle with the ranch dressing before serving.
Kitchen Tools
- Large mixing bowl
- 9x13-inch baking dish
- Measuring cups and spoons
- Aluminum foil
- Mixing spoon
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Frequently Asked Questions
Yes, you can prepare it a day in advance, cover it tightly, and refrigerate before baking.
Absolutely, just ensure to use gluten-free macaroni and check labels on sauces.
Yes, it can be frozen before baking. Thaw in the refrigerator overnight and bake as directed.
Add more buffalo sauce or include chopped fresh jalapeños.
You can substitute with shredded turkey or chickpeas for a vegetarian version.