Golden Baked Buffalo Chicken Rice Casserole
A creamy, spicy baked buffalo chicken rice casserole perfect for weeknight dinners.
Equipment
- 1 9x13-inch baking dish greased
- 1 Mixing Bowl large
- 1 Skillet
Ingredients
Main Ingredients
- 2 cups cooked white rice
- 1 lb chicken breast cooked and shredded
- 1 cup buffalo sauce
- 1 cup cream cheese softened
- 1 cup shredded cheddar cheese
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
Optional Add-Ins
- 1/2 cup black beans
- 1/2 cup corn
- 1/2 cup chopped bell peppers
Instructions
Preparation
- Season chicken breasts with salt and pepper. Cook in a skillet over medium heat until browned and cooked through. Once cooled, shred the chicken into bite-sized pieces.
- In a large mixing bowl, combine cooked rice, shredded chicken, buffalo sauce, cream cheese, chopped celery, and carrots. Mix until well combined.
- Transfer the mixture into a greased 9x13 inch baking dish. Sprinkle shredded cheddar cheese evenly over the top.
Serving
- Preheat the oven to 375°F. Bake the casserole for 25-30 minutes or until the cheese is golden and bubbly. Let cool for a few minutes before serving.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Notes
Pro Tips: Use freshly cooked rice to maintain the best texture. Adjust the amount of buffalo sauce to control the spice level. Ingredient Substitutions: Substitute brown rice for a healthier option. Use Greek yogurt instead of cream cheese for a lighter dish. How to Serve: Serve with a side salad or vegetable medley. Storage & Freshness: Store in an airtight container in the refrigerator for up to 3 days. Make-Ahead Tips: Prepare the casserole in advance and refrigerate until ready to bake.