Buffalo Chicken and Rice Casserole
Uncooked rice bakes in a tangy buffalo sauce with cream cheese, then gets stirred together with leftover chicken and topped with melted cheddar for an easy dump-and-cook dinner with no pre-cooked rice required.
Servings: 6
Ingredients
- olive oil and cooking spray
- 1 cup uncooked long-grain brown rice rinsed well (see notes if using white rice)
- 2 cups low-sodium chicken stock
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup hot sauce like Frank's RedHot
- 4 ounces cream cheese cubed
- 3 cups cooked chicken diced or shredded
- 2 cups shredded cheddar cheese
- Ranch or bleu cheese and green onions for serving
Instructions
- Arrange the oven rack in the center position and preheat the oven to 400℉. Lightly grease a 3-quart baking dish (like a 9x13-inch pan) with olive oil or cooking spray.
- Rinse the rice well in a colander. Shake out the excess liquid and add the rice to the prepared baking dish.
- Add the chicken stock to a large glass measuring cup and microwave for 3 minutes, or until steaming. Carefully remove from the microwave and stir in 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ½ cup hot sauce.
- Pour the hot broth mixture over the rice and stir to distribute evenly. Scatter the cream cheese cubes evenly over the baking dish.
- Cover the dish tightly with foil and bake for 60 minutes. NO peeking!
- After 60 minutes, remove the pan from the oven, remove the foil, and fluff the mixture with a fork to fluff the rice and incorporate the cream cheese.
- Stir in the chicken, sprinkle the cheese over the mixture, and return to the oven, uncovered, for 10 minutes, or until the chicken is warmed through and the cheese has melted.
- Remove from the oven and let rest for 5 minutes. If desired, drizzle with ranch and top with sliced green onions before serving.
Video
Notes
Using White Rice? Reduce the covered bake time from 60 minutes to 45 minutes, and use long-grain, not short-grain, white rice.
Cheese: I like sharp cheddar with the buffalo flavor. Monterey Jack or Colby work too.
Hot sauce: I use Frank's RedHot, and Texas Pete is another good option. Prepared Buffalo sauce works too, but it won’t pack the same punch.
Cream cheese: Don't use fat-free cream cheese, because it separates when baked.
Storage: Refrigerate leftovers in an airtight container up to 4 days. Microwave individual servings covered with a damp paper towel.
Nutrition
Calories: 407kcal | Carbohydrates: 27g | Protein: 35g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 99mg | Sodium: 661mg | Potassium: 408mg | Fiber: 1g | Sugar: 1g | Vitamin A: 514IU | Vitamin C: 15mg | Calcium: 298mg | Iron: 2mg
