Ingredients

For the Ramen Bake:

  • 3 (3 oz) packages instant ramen noodles, seasoning packets discarded
  • 2 cups cooked chicken, shredded (rotisserie or poached)
  • 1 cup buffalo wing sauce (e.g., Frank’s RedHot)
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 1 cup chicken broth
  • 1 ½ cups shredded mozzarella cheese, divided
  • 1 cup shredded cheddar cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp black pepper
  • 2 tbsp unsalted butter, melted
  • 2 green onions, thinly sliced (for garnish)

For the Ranch Drizzle:

  • ½ cup ranch dressing
  • 2 tbsp buffalo wing sauce

Equipment

  • 9×13-inch baking dish
  • Large pot
  • Mixing bowl
  • Whisk
  • Small bowl for ranch drizzle

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. Cook Ramen: Bring a large pot of water to a boil. Add ramen noodles and cook for 2-3 minutes until just tender (do not overcook). Drain and rinse briefly with cold water to prevent sticking. Set aside.
  3. Prepare Creamy Buffalo Sauce: In a large mixing bowl, combine softened cream cheese, sour cream, chicken broth, buffalo wing sauce, garlic powder, onion powder, and black pepper. Whisk until smooth. If the cream cheese is not fully softened, microwave the mixture in 15-second intervals, stirring in between, until smooth.
  4. Combine Ingredients: Add the cooked ramen noodles, shredded chicken, 1 cup mozzarella cheese, and melted butter to the creamy buffalo sauce. Toss gently to coat evenly.
  5. Assemble the Bake: Transfer the noodle mixture to the greased baking dish, spreading it evenly. Sprinkle the remaining ½ cup mozzarella and 1 cup cheddar cheese evenly over the top.
  6. Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly with golden edges.
  7. Make Ranch Drizzle: While the casserole bakes, mix ranch dressing and buffalo wing sauce in a small bowl until combined.
  8. Serve: Remove the bake from the oven and let it rest for 5 minutes. Drizzle the ranch mixture over the top and garnish with sliced green onions. Serve hot.

Serving Suggestions

  • Pair with a side of celery sticks and carrot sticks for a classic buffalo wing vibe.
  • Serve with a light side salad to balance the richness.

Storage

  • Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes or in the microwave until warmed through.
  • Freeze: Assemble the bake (without baking) and freeze in a freezer-safe dish for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Tips

  • Adjust the buffalo sauce to taste for more or less heat.
  • Use pre-cooked rotisserie chicken for quicker prep.
  • For extra crunch, top with crushed tortilla chips or panko breadcrumbs before baking.

Nutritional Information (Per Serving, Approx.)

  • Servings: 6
  • Calories: 520 kcal
  • Protein: 25g
  • Fat: 35g
  • Carbohydrates: 30g

Enjoy your spicy, cheesy Buffalo Chicken Ramen Bake!