Buffalo Chicken Casserole
Buffalo Chicken Casserole combines spicy buffalo chicken with a hearty casserole, topped with gooey cheese, making it perfect for game day or a weeknight dinner.
Equipment
- Large Skillet
- Mixing Bowl
- Baking Dish
Ingredients
Main Ingredients
- 2 cups Cooked Chicken Shredded or diced, rotisserie chicken works well.
- 1 cup Buffalo Sauce Choose your favorite brand or make your own.
- 1 cup Cream Cheese Softened to room temperature.
- 1 cup Shredded Cheddar Cheese Use sharp or mild cheddar based on preference.
- 1 cup Cooked Rice White, brown rice, or quinoa can be used.
- 1 cup Mixed Vegetables Frozen or fresh, like corn, peas, and bell peppers.
- 1/2 cup Green Onions Chopped for garnish.
- 1 tablespoon Olive Oil For sautéing the vegetables.
- to taste Salt Essential for seasoning.
- to taste Pepper Essential for seasoning.
Instructions
- Preheat your oven to 350°F (175°C).
- If using raw chicken, cook it in a skillet over medium heat until fully cooked, then shred or dice it. If using rotisserie chicken, shred it and set aside.
- In a large skillet, heat olive oil over medium heat. Add mixed vegetables and sauté for about 3-5 minutes until tender. Season with salt and pepper.
- In a large mixing bowl, combine cooked chicken, sautéed vegetables, buffalo sauce, cream cheese, and cooked rice. Mix well until evenly coated.
- Pour the mixture into a greased 9x13-inch baking dish, spreading it evenly.
- Sprinkle shredded cheddar cheese evenly over the top.
- Bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Let the casserole sit for about 5 minutes, then sprinkle chopped green onions on top.
- Scoop out portions and serve hot.
Notes
This casserole can be made ahead of time and stored in the refrigerator. It also freezes well for up to three months.