Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Intensity/Ease: Easy (Perfect for beginners!)
Servings: 6 generous servings
Ingredients
For the Casserole:
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Rotisserie Chicken: 1 large (about 4 cups), skin removed and meat shredded
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Cream Cheese: 8 oz (1 block), softened to room temperature
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Mayonnaise: ½ cup (full-fat, like Duke’s or Hellmann’s)
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Sour Cream: ½ cup (full-fat)
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Frank’s RedHot Original Cayenne Pepper Sauce: ⅔ cup, plus more for drizzling
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Ranch Dressing Mix: 1 tablespoon (dry powder, from a packet)
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Garlic Powder: 1 teaspoon
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Smoked Paprika: ½ teaspoon
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Cheddar Cheese: 1 ½ cups, shredded and divided (use sharp or medium)
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Monterey Jack Cheese: 1 cup, shredded and divided
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Pickled Jalapeño Slices: ½ cup, drained (plus more for topping)
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Optional Garnish: Sliced green onions or fresh chopped parsley
Instructions
1. Preheat and Prepare (5 minutes):
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with non-stick cooking spray or a little butter to prevent sticking.
2. Make the Creamy Buffalo Sauce Base (5 minutes):
In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Use a hand mixer (or a sturdy whisk and some elbow grease) to blend them together until the mixture is completely smooth and free of lumps. This step is crucial for a silky, creamy casserole.
3. Add the Flavor (2 minutes):
To the creamy base, add the ⅔ cup of Frank’s RedHot Sauce, the dry ranch dressing mix, garlic powder, and smoked paprika. Whisk or mix again until all the seasonings are fully incorporated. The color should be a beautiful, uniform pale orange.
4. Combine Chicken, Cheese, and Jalapeños (5 minutes):
Add the shredded rotisserie chicken to the bowl. Next, add 1 cup of the shredded cheddar cheese, ½ cup of the shredded Monterey Jack cheese, and the drained pickled jalapeño slices.
Using a large spatula or wooden spoon, fold everything together until the chicken is evenly coated in the creamy buffalo sauce and the ingredients are well distributed.
5. Assemble the Casserole (2 minutes):
Transfer the entire mixture to your prepared 9×13 baking dish. Spread it out into an even layer using the back of your spoon or spatula.
6. Top with Cheese (2 minutes):
Sprinkle the remaining ½ cup of cheddar cheese and ½ cup of Monterey Jack cheese evenly over the top of the casserole. If you like it extra spicy, scatter a few extra pickled jalapeño slices over the cheese.
7. Bake to Perfection (25-30 minutes):
Place the dish in the preheated oven and bake, uncovered, for 25-30 minutes. You’ll know it’s ready when the casserole is bubbling around the edges and the cheese on top is melted, golden, and slightly browned in spots.
8. Rest and Garnish (5 minutes):
Carefully remove the hot casserole from the oven. Let it rest for at least 5-10 minutes before serving. This allows it to set up, making it easier to scoop out clean portions. Just before serving, sprinkle with sliced green onions or fresh parsley for a pop of color and freshness. Drizzle with a little extra buffalo sauce if desired.
Nutrition Information
Disclaimer: Please note that nutrition information is provided as a courtesy and is an estimate calculated using an online nutrition calculator. Actual values will vary depending on the specific brands, ingredients, and portion sizes you use.
Serving Size: 1/6 of recipe (about 1.5 cups)
Calories: ~550 kcal
Fat: ~44g
Carbohydrates: ~4g
Fiber: ~0.5g
Protein: ~35g
Net Carbs: ~3.5g