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Buffalo Chicken and Rice Casserole

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A bold and comforting baked casserole featuring tender shredded chicken, creamy rice, tangy buffalo sauce, and melted cheddar cheese. This hearty one-dish meal is perfect for busy weeknights or casual gatherings.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings
  • Category: Dinner
  • Method: Baking
  • Cuisine: American
  • Diet: Halal

Ingredients

  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 2 medium carrots, diced or thinly sliced
  • 1 stalk celery, diced or thinly sliced
  • 4 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1½ cups white long grain rice
  • 1 block (8 ounces) cream cheese, softened
  • 3 cups low-sodium chicken broth
  • 1 pound shredded cooked chicken
  • ¾ cup buffalo wing sauce
  • 1½ cups shredded white cheddar cheese
  • Sliced green onions, blue cheese crumbles, and sour cream (optional for serving)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes until softened. Stir in garlic and cook 20 seconds. Season with salt and pepper.
  3. Add rice and stir for 1–2 minutes to lightly toast.
  4. Transfer mixture to a greased 9×13-inch baking dish. Stir in softened cream cheese until evenly distributed.
  5. Add chicken broth, shredded chicken, and buffalo sauce. Stir until well combined.
  6. Cover tightly with foil and bake for 40 minutes, until rice is tender and liquid is absorbed.
  7. Remove foil, stir gently, and sprinkle cheddar cheese evenly over the top.
  8. Bake uncovered for an additional 10 minutes until cheese is melted.
  9. Let rest 10 minutes before serving. Garnish with green onions, blue cheese, or sour cream if desired.

Notes

  • Reduce buffalo sauce for a milder flavor and add extra broth if needed.
  • Swap cheddar with Monterey Jack or Colby Jack for variation.
  • Add bell peppers, spinach, or corn for extra vegetables.
  • Store refrigerated up to 4 days or freeze up to 3 months.
  • Ensure foil is tightly sealed to properly cook the rice.

Nutrition

Find it online: https://savorymomskitchen.com/buffalo-chicken-and-rice-casserole/