Buffalo Chicken Meatball Casserole

Created by: Carrie Robinson, Frugal Foodie Mama

This crowd-pleasing Buffalo Chicken Meatball Casserole is a comforting take on a classic game day favorite! Homemade Buffalo chicken meatballs are smothered in a semi-homemade buffalo garlic pasta sauce with rigatoni, and then topped with gooey cheese.

  • 1 lb. ground chicken
  • ⅔ cup panko bread crumbs
  • 1 egg, beaten
  • 2 cloves of garlic, minced
  • ⅔ cup Private Selection™ Shaved Parmesan Cheese, divided
  • ½ cup P$$T…™ Hot Sauce, divided
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 1½ tbsp. olive oil
  • 1 package (16 oz.) rigatoni, cooked according to package directions
  • 1 jar (24 oz.) Private Selection™ Napoletana Roasted Garlic Sauce
  • ½ stick unsalted butter, melted
  • 1 Tbsp. white vinegar
  • ½ cup shredded mozzarella cheese
  1. In a large mixing bowl, combine the ground chicken, bread crumbs, egg, garlic, ⅓ cup Parmesan cheese, ¼ cup hot sauce and salt and pepper. Mix well. Roll the mixture into 12-14 meatballs.
  2. In a large ovenproof skillet (I used a 12-inch cast iron skillet), heat the olive oil over medium-high heat. Once heated, add in the meatballs and brown for 2-3 minutes per side. Remove the meatballs from the skillet and set aside.
  3. Preheat your oven to 425°F. In a large mixing bowl, combine the pasta sauce, remaining ¼ cup of hot sauce, melted butter, and vinegar. Whisk until well combined. Toss with the cooked rigatoni and then pour into the same skillet used for browning the meatballs.
  4. Add the meatballs to the pasta and sauce in the skillet. Bake for 30 minutes. Top the casserole with the remaining ⅓ cup of Parmesan cheese and the shredded mozzarella during the last 10 minutes of baking time. Serve immediately.
  5. Store any leftover casserole in an airtight container for up to 4 days. Enjoy!

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