Buffalo chicken ravioli casserole

Cheesy chicken lasagna in a white dish with a wooden spoon.

5 from 48 votes

Buffalo chicken ravioli casserole

A hearty dinner recipe that's ready in less than 30 minutes thanks to convenience products and smart planning.

Course any meal, dinner, entree, Main Course

Cuisine American

Keyword buffalo, buffalo chicken casserole, Buffalo chicken pasta, buffalo chicken ravioli casserole, Buffalo sauce, cheese pasta, chicken, pasta, ravioli

Prep Time 12

Cook Time 15

Servings servings

Calories 244kcal

Author Paula

Ingredients

1 25-ounce bag frozen ravioli like this
2 cups chicken cooked and shredded or chopped
16 ounces buffalo wing sauce like Sweet Baby Ray's mild wing sauce
2 cups shredded cheese like cheddar, Monterrey, or Colby
8 ounces cream of chicken optional to cut heat of Buffalo sauce
chopped green onions for garnish

Instructions

Preheat the oven to 350℉
Cook and drain the ravioli according to package directions.
While the pasta is cooking, shred or cube the chicken and shred the cheese.
Drain the ravioli and place it in a 7x12-inch casserole dish. Cover the ravioli with chicken, pour over the Buffalo sauce, and evenly spread the cheese over the top. (You don't have to use the whole bottle of sauce if you don't want it that saucy. Also, to cut the heat you can mix the Buffalo sauce with sour cream or cream of chicken soup. Or, you can dollop sour cream on when you serve it.)
Cook in a 350℉ for about 15 minutes until the casserole is hot and the cheese on top is melted and bubbly.
You may want to let it cool 5 minutes before serving.

Nutrition