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blue cheese buffalo chicken casserole

(2 ratings)
clownman70360 avatar
Recipe by
raymond spencer
@clownman70360
st bernard, LA

I created my first casserole recipe in the style of buffalo wings, filled with rotini pasta, sauteed pepperoncini peppers, and a rich blue cheese sauce.

(2 ratings)
yield 10 serving(s)
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For blue cheese buffalo chicken casserole

  • 4 c
    crumbled blue cheese, divided
  • 1 lb
    uncooked rotini pasta
  • 3/4 c
    grated Parmesan cheese
  • 1 c
    heavy cream
  • 1 c
    milk
  • 8 oz
    cream cheese, softened
  • 3/4 c
    half and half
  • 1 Tbsp
    avocado oil
  • 4 c
    sliced rotisserie chicken (skin on)
  • 5
    pepperoncini peppers, seeded and sliced
  • 3
    fresh white mushrooms, chopped
  • 2 Tbsp
    chicken seasoning
  • 1 tsp
    ground cumin
  • 3 Tbsp
    wing sauce

How To Make blue cheese buffalo chicken casserole

  • 1
    Preheat oven to 350 degrees F.
  • 2
    Coat an 11 x 8 x 2-inch baking dish with cooking spray. Add 2 cups crumbled blue cheese.
  • 3
    Cook rotini pasta according to package directions; drain. Transfer to the baking dish, sprinkle with Parmesan cheese, and mix well with a fork. Set aside.
  • 4
    In a large bowl, combine heavy cream, milk, cream cheese, half and half and remaining blue cheese. Whisk together for 3 minutes until very blended. Set aside.
  • 5
    Heat avocado oil in a large saucepan over medium heat. Add rotisserie chicken, sliced pepperoncini peppers and chopped mushrooms; saute for 6 minutes or until tender.
  • 6
    Stir in chicken seasoning, ground cumin and wing sauce. Reduced to a low heat.
  • 7
    Add blue cheese mixture, stir together and simmer for 5 minutes until combined. Remove from heat.
  • 8
    Pour into the baking dish with prepared rotini pasta and mix evenly.
  • 9
    Bake for 25 minutes.
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