Buffalo Chicken & Rice Casserole

Buffalo Chicken & Rice Casserole

from delish.com
25 min

This Buffalo chicken & rice casserole recipe is an easy weeknight dinner with just a bit of extra spice.

Ingredients

  • 1 tbsp. neutral oil
  • 1 medium yellow onion, finely chopped
  • 2 medium carrots, finely chopped
  • 1 stalk celery, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp. garlic powder 
  • 1 tsp. onion powder
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 c. white long-grain rice
  • 1 (8-oz.) block cream cheese, softened
  • 3 c. low-sodium chicken broth
  • 3 c. shredded cooked chicken (about 1 lb.) 
  • 3/4 c. store-bought Buffalo sauce
  • 1 c. crushed Ritz crackers
  • 1 c. shredded white cheddar (about 4 oz.) 
  • Sliced scallions, blue cheese crumbles, and sour cream, for serving

Directions

  1. 1

    Preheat oven to 400°. In a medium skillet over medium heat, heat oil. Add onion, carrots, and celery and cook, stirring occasionally, until softened, 7 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add garlic powder and onion powder; season with salt and pepper. Add rice and cook, stirring frequently, until slightly toasted, about 2 minutes. 

  2. 2

    Transfer rice mixture to a 13"-by-9" baking dish. Add cream cheese and stir until combined. Add broth, chicken, and Buffalo sauce and stir again to combine; season with salt and pepper. 

  3. 3

    Cover dish with foil and bake casserole until rice is tender, 40 to 45 minutes. 

  4. 4

    Carefully remove foil. Stir casserole, then top with crackers and cheddar. Continue to bake, uncovered, until cheese is melty and crackers are darkened, about 10 minutes. Let cool slightly.

  5. 5

    Top with scallions and blue cheese. Serve with sour cream alongside.