Buffalo Chicken & Rice Casserole
It’s got shredded chicken, perfectly cooked rice, a homemade buffalo sauce that’s just the right amount of sweet-heat, and a melty cheese topping that ties it all together.
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Ingredients
- 2 cups cooked chicken shredded
- 2 ½ bags white rice cooked slightly under time
- 1 can 10.5 oz cream of chicken soup
- ½ tbsp minced onion
- ½ cup buffalo wing sauce homemade blend: 2 tbsp + 2 tsp Wing Sauce, ¾ cup brown sugar, 1 tbsp water, ¼ cup Hot Sauce
- 1 cup shredded cheddar cheese
- ½ cup blue cheese crumbles
- Salt & pepper to taste
Instructions
- 1️⃣ Preheat your oven to 350°F (175°C). Cook the rice just shy of done—like 1-2 minutes under the recommended time.
- 2️⃣ In a large bowl, mix together the cream of chicken soup, buffalo sauce, and minced onion. Stir in the shredded chicken, salt, pepper, and lastly, the rice.
- 3️⃣ Pour the mixture into a dutch oven or casserole dish. Bake for 10-15 minutes.
- 4️⃣ Sprinkle that glorious cheddar and blue cheese on top, and pop it back in the oven for another 5-10 minutes, or until the cheese is giving bubbly, golden perfection.
- 5️⃣ Let it sit for a hot minute before serving—cheese burns are no joke.
Notes
Pro Tips for Peak Deliciousness
🔥 Too spicy? Add a little extra brown sugar to the sauce. 🧀 Not a blue cheese fan? Swap it for ranch dressing or extra cheddar. 🍚 Rice texture matters! Undercook it slightly before baking so it stays fluffy.This casserole is giving game-day vibes, cozy night in, and "wow, I just impressed myself" energy all at once. Grab a fork, and let’s dig in. 🔥👩🍳
Servings: 4