Description
This Buffalo Chicken Casserole boasts irresistible flavors with its tender chicken, savory ranch, and zesty buffalo sauce. It’s a quick and comforting meal, ideal for family gatherings or a busy weeknight.
Ingredients
Scale
- 2 cups cooked white rice
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 ½ lbs. rotisserie chicken chopped or shredded
- ¾ cup buffalo wing sauce divided
- 1 tablespoon olive oil
- 1 ½ cups finely diced carrots
- 1 ½ cups finely diced celery
- ¾ cup ranch dressing *
- ½ cup shredded cheddar cheese
Instructions
- Preheat the oven to 350°F and prepare a casserole dish with nonstick cooking spray.
- In a large bowl, combine the cooked rice with onion powder, garlic powder, kosher salt, and black pepper. Mix well and set aside.
- In a medium bowl, toss the diced chicken with ½ cup of the buffalo wing sauce. Set aside after coating.
- Heat olive oil in a skillet over medium heat. Add the diced carrots and celery, cooking for 8-10 minutes until softened.
- Transfer the cooked vegetables into the large bowl with the rice. Add the ranch dressing and mix everything together.
- Layer half of the rice-vegetable mixture in the casserole dish, pressing it down with a spoon. Spread the chicken evenly on top, then add the remaining rice-vegetable mixture and press it down again.
- Drizzle the leftover ¼ cup wing sauce over the top and sprinkle with shredded cheddar cheese.
- Bake uncovered in the preheated oven for 20-30 minutes until the cheese is melted and bubbly. Enjoy warm!
Notes
Feel free to adjust the amount of buffalo wing sauce based on your heat preference.
For a creamier texture, consider adding more ranch or using blue cheese dressing instead.
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 460
- Sugar: 2g
- Sodium: 920mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 75mg