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Buffalo Chicken Casserole

Easy Buffalo Chicken Casserole for Cozy Family Nights

This Buffalo Chicken Casserole brings together tender chicken and cheesy rice, making it a perfect weeknight meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 pound Boneless Chicken Breast cut into bite-sized chunks
  • 2 tablespoons Butter or olive oil for a lighter option
  • 1 cup Chopped Onions or shallots as an alternative
  • 1 cup Chopped Celery
  • 1 cup Long Grain Rice or brown rice, adjusted cooking times
  • 1 cup Frank's RedHot Sauce or any hot sauce
  • 2 cups Water or Chicken Broth broth enhances flavor
For the Toppings
  • 1 cup Shredded Cheddar Cheese or Monterey Jack
  • 1/2 cup Crumbled Blue Cheese or goat cheese
  • 1/4 cup Chopped Green Onions or chives as a replacement

Equipment

  • large skillet

Method
 

Preparation Steps
  1. Cut the boneless chicken breasts into 1-inch bite-sized pieces. Chop the onions and celery finely.
  2. Melt 2 tablespoons of butter over medium heat in a large skillet. Add the chopped onions and celery, sauté for 3-5 minutes until translucent.
  3. Add the chicken pieces to the skillet and stir well with the sautéed vegetables. Incorporate the long grain rice, buffalo sauce, and chicken broth or water.
  4. Cover and bring to a boil, then reduce heat to simmer for about 15 minutes until rice absorbs liquid and is tender.
  5. Fluff the rice and fold in shredded cheddar and crumbled blue cheese until melted.
  6. Stir in chopped green onions and serve warm, optionally garnished with extra green onions.

Nutrition

Serving: 1casseroleCalories: 450kcalCarbohydrates: 35gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 1200mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3-5 days. Reheat on medium-low heat.

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