Description
Buffalo Chicken Casserole is a creamy, cheesy, one-pan dinner packed with bold buffalo flavor and tender chicken. Made with rice cooked right in the skillet, it’s the perfect easy weeknight meal for busy families who love a little spice and a lot of comfort.
Ingredients
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1 ½ pounds boneless skinless chicken breast, cut into 1-inch pieces
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2 tablespoons butter
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1 cup chopped onion
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1 cup chopped celery
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1 ½ cups long grain rice
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½ cup Frank’s RedHot Sauce
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2 ½ cups chicken broth (or water)
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¼ teaspoon salt (plus more to taste)
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1 cup shredded cheddar cheese
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½ cup crumbled blue cheese
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¼ cup chopped green onions
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Black pepper, to taste
Instructions
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Cut chicken into 1-inch bite-size pieces. Chop onions, celery, and green onions.
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In a large skillet with a lid, melt butter over medium heat.
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Add onions and celery. Sauté for 3–5 minutes until softened.
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Stir in chicken, rice, hot sauce, broth, and salt. Mix well.
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Cover and bring to a boil.
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Reduce heat to low and simmer for 15 minutes, or until liquid is absorbed and rice is tender.
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Remove lid and fluff rice with a fork.
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Stir in cheddar cheese, blue cheese, and green onions.
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Taste and adjust with salt and pepper as needed. Serve warm.
Notes
Use chicken broth instead of water for deeper flavor.
For milder heat, reduce hot sauce to ⅓ cup.
Add extra cheddar on top for even more cheesiness.
Leftovers keep well in the fridge for 3–4 days.
Reheat with a splash of broth to keep rice creamy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 890 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 115 mg