Buffalo Chicken Casserole
A satisfying meal that combines tender chicken, tangy buffalo sauce, and creamy cheese, perfect for gatherings and family dinners.
Ingredients
Main Ingredients
- 1.5 pounds boneless chicken breast, cut into bite-size pieces
- 2 tablespoons butter
- 1 cup chopped onions
- 1 cup chopped celery
- 1.5 cups long grain rice
- 0.5 cup Frank's RedHot Sauce
- 2.5 cups water or chicken broth
- 1 cup shredded cheddar cheese
- 0.5 cup crumbled blue cheese
- 0.25 cup chopped green onions
Instructions
Preparation
- Cut the chicken into bite-sized pieces and chop the onions and celery.
Cooking
- Heat the butter in a large skillet over medium heat.
- Add chopped onions and celery to the pan and sauté for 3 to 5 minutes until softened.
- Toss in the chicken pieces and stir to coat with the butter and vegetables.
- Add the long-grain rice and stir to combine.
- Pour in water or chicken broth and Frank's RedHot Sauce. Add a pinch of salt and stir.
- Cover and bring to a boil. Once boiling, reduce heat and simmer for 15 minutes.
- Remove the lid and fluff the rice gently with a fork.
- Stir in shredded cheddar and blue cheese until melted.
- Mix in chopped green onions and taste for seasoning.
Serving
- Serve in bowls or on plates, garnished with extra green onions and hot sauce if desired.
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Notes
You can use leftover chicken or rotisserie chicken for quicker preparation. This dish can be made ahead of time; just add extra cooking time if starting cold.