Buffalo Chicken Casserole Recipe
Introduction
This Buffalo Chicken Casserole combines tender chicken, spicy hot sauce, and creamy cheeses into a comforting one-pan meal. It’s quick to prepare and perfect for a flavorful weeknight dinner that warms you up from the inside out.
Ingredients
- 1 1/2 pounds boneless chicken breast, cut into bite-size pieces
- 2 tablespoons butter
- 1 cup chopped onions
- 1 cup chopped celery
- 1 1/2 cups long grain rice
- 1/2 cup Frank’s RedHot Sauce
- 2 1/2 cups water or chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled blue cheese
- 1/4 cup chopped green onions
Instructions
- Step 1: Cut the chicken into 1-inch bite-size pieces. Chop the onions, celery, and green onions.
- Step 2: Melt the butter in a large skillet or sauté pan with a lid over medium heat. Add the chopped onions and celery and sauté for 3 to 5 minutes until they soften.
- Step 3: Add the chicken pieces, rice, hot sauce, broth (or water), and 1/4 teaspoon salt to the skillet. Stir to combine, then cover with the lid. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the broth is absorbed and you see air vent holes in the rice.
- Step 4: Fluff the rice with a fork. Stir in the shredded cheddar cheese, crumbled blue cheese, and chopped green onions. Taste and season with salt and pepper as needed before serving.
Tips & Variations
- Use chicken broth instead of water for a richer flavor.
- For extra spice, add a pinch of cayenne pepper or extra hot sauce.
- Substitute turkey breast if preferred for a leaner option.
- Top with crushed tortilla chips or breadcrumbs before serving for added crunch.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water or broth to restore moisture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use instant rice for this recipe?
Instant rice cooks differently and absorbs liquid much faster, so it is not recommended. Stick to long grain rice to ensure proper cooking and texture.
What can I use instead of blue cheese?
If you’re not a fan of blue cheese, you can substitute with feta or omit it altogether. Cheddar alone still provides great flavor here.
PrintBuffalo Chicken Casserole Recipe
This Buffalo Chicken Casserole is a flavorful, comforting one-skillet meal featuring tender chicken, spicy hot sauce, and a blend of cheeses mixed with rice and vegetables. Perfect for a hearty dinner with a spicy kick, this casserole combines sautéing and simmering to create a creamy, cheesy dish that’s easy to prepare and sure to satisfy fans of buffalo flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken and Vegetables
- 1 1/2 pound boneless chicken breast, cut into bite-size pieces
- 1 cup chopped onions
- 1 cup chopped celery
- 1/4 cup chopped green onions
Other Ingredients
- 2 tablespoons butter
- 1 1/2 cups long grain rice
- 1/2 cup Frank’s RedHot Sauce
- 2 1/2 cups water (or chicken broth)
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled blue cheese
- 1/4 teaspoon salt (plus more to taste)
- Salt and pepper to taste
Instructions
- Prep the chicken and vegetables: Cut the chicken breasts into 1-inch bite-size pieces. Chop the onions, celery, and green onions and set them aside.
- Sauté the vegetables: Heat butter in a large skillet or sauté pan with a lid over medium heat. Add the chopped onions and celery, then sauté for 3-5 minutes until softened.
- Combine ingredients and simmer: Add the chicken pieces, rice, Frank’s RedHot Sauce, broth (or water), and 1/4 teaspoon salt to the skillet. Stir everything to combine, then cover with the lid. Bring to a boil, then reduce heat to low and let it simmer for 15 minutes, or until the rice absorbs the liquid and you see air vent holes on the rice surface.
- Finish with cheeses and season: Fluff the cooked rice with a fork. Stir in the shredded cheddar cheese, crumbled blue cheese, and chopped green onions until well combined. Taste the casserole and adjust the seasoning with additional salt and pepper if needed. Serve warm.
Notes
- You can substitute chicken broth for water to enhance flavor.
- Adjust the amount of Frank’s RedHot Sauce according to your preferred spice level.
- Use sharp cheddar for a bolder cheese taste.
- This casserole can be made ahead and reheated; just stir in cheeses fresh before serving.
- For a creamier texture, add a splash of cream or milk when stirring in the cheeses.
Keywords: Buffalo chicken casserole, buffalo chicken recipe, cheesy chicken casserole, spicy chicken casserole, easy chicken dinner
