Buffalo Chicken and Rice Casserole
Get ready to spice up your dinner routine with this irresistible Buffalo Chicken and Rice Casserole! Combining tender, shredded chicken, creamy ranch, tangy buffalo sauce, and fluffy rice, this oven-baked dish delivers bold flavors in every bite. With a rich blend of melted cheddar cheese and a kick of green onion on top, it’s a crowd-pleasing comfort food that’s both hearty and satisfying. The easy prep and one-dish convenience make it perfect for busy weeknights, while the indulgent mix of cream cheese and savory buffalo heat guarantees it’ll be a family favorite. Serve this casserole straight from the oven for a cheesy, spicy feast that pairs beautifully with a crisp salad or roasted vegetables. Enjoy all the flavors of classic buffalo chicken wings in a simple, comforting casserole that’s sure to impress!
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Recipe Information
Ingredients
- 3 cups Chicken breast, cooked and shredded
- 1 cup White rice, uncooked
- 2 cups Chicken broth
- 0.75 cup Buffalo sauce
- 8 ounces Cream cheese, softened
- 0.5 cup Ranch dressing
- 2 cups Shredded cheddar cheese
- 3 stalks Green onions, sliced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Butter for greasing
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter to prevent sticking.
Rinse the uncooked rice under cold water until the water runs clear; this removes excess starch.
In a large mixing bowl, whisk together Buffalo sauce, softened cream cheese, and ranch dressing until smooth and well combined.
Add chicken broth, shredded chicken, rinsed rice, salt, black pepper, and 1 cup of shredded cheddar cheese to the bowl. Stir until evenly mixed.
Pour the mixture into the prepared baking dish, spreading it out evenly.
Cover the dish tightly with aluminum foil to prevent the rice from drying out while cooking.
Bake in the preheated oven for 35 minutes. Remove the foil and stir the casserole to ensure the rice cooks evenly.
Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole, then return to the oven uncovered. Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes to allow the rice to fully absorb any remaining liquid.
Sprinkle the sliced green onions over the top for garnish before serving.
Nutrition Facts
Calories |
4232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.3 g | 304% | |
| Saturated Fat | 117.5 g | 588% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1202 mg | 401% | |
| Sodium | 12890 mg | 560% | |
| Total Carbohydrate | 192.3 g | 70% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 14.6 g | ||
| Protein | 331.7 g | 663% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 2166 mg | 167% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3157 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
