Buffalo Chicken Casserole

3.75 from 80 votes

This buffalo chicken casserole is full of simple ingredients for a classic buffalo dip, but in meal form you can eat for dinner. Enjoy plenty of hot sauce, but just the right amount of creamy ranch and cream cheese to balance it out.

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Prep Time5

Cook Time40

Total Time45

Servings: servings

Author: Molly Thompson

INGREDIENTS

2 Tablespoons olive oil cubed
3/4 cup yellow onion diced (1 small onion)
3 ribs celery diced
24 ounces frozen cauliflower rice 4 cups cooked white rice (Note 1)
1 lb cooked chicken shredded (I used rotisserie chicken) (Note 2)
1/2 cup ranch dressing optional
3/4 cup hot sauce (I used Frank's Red Hot)
2 cups shredded cheddar cheese divided
1 teaspoon garlic powder
1/2 teaspoon kosher salt
4 ounces block full-fat cream cheese cubed
Sliced green onions, sour cream, ranch, or blue cheese crumbles for serving

INSTRUCTIONS

Preheat oven 400°F. Grease a 9x13-inch casserole dish with nonstick spray.
Heat the oil in a large skillet over medium-high heat. Saute the onion and celery until soft and translucent, 2-3 minutes. Add the cauliflower rice, cooked rice and stir to coat and warm. Transfer to the prepared baking dish.
2 Tablespoons olive oil, 3/4 cup yellow onion, 3 ribs celery, 24 ounces frozen cauliflower rice
Mix in the cooked chicken, salt, garlic powder, ranch dressing, hot sauce, 1 cup of cheddar cheese, and cubed cream cheese and stir to combine. Sprinkle the remaining cup of shredded cheese on top.
1 lb cooked chicken, 1/2 cup ranch dressing, 3/4 cup hot sauce (I used Frank's Red Hot), 2 cups shredded cheddar cheese, 1 teaspoon garlic powder, 1/2 teaspoon kosher salt, 4 ounces block full-fat cream cheese
Bake in the preheated oven for 25-30 minutes, until the casserole is bubbling around the edges and the cheese is melted and golden brown on top. Allow it to cool for 10 minutes to set up slightly before serving. Top with green onions, ranch dressing, or blue cheese.

Notes

Note 1. Rice. You can use leftover cooked rice, make fresh stovetop rice, or use minute rice. You’ll need 2 cups of uncooked white rice to yield 4 cups of cooked rice.

Note 2. Chicken. I love to use leftover chicken or rotisserie chicken for this recipe. If you don't have cooked chicken on hand, bake chicken breasts at 425°F until the internal temperature reaches 160°F, 17-21 minutes depending on the size of the chicken breast.

*I retested and updated the recipe on 2.7.24.

Nutrition

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