Description
This Buffalo Chicken and Rice Bake is a comforting casserole that brings all the spicy, tangy flavors of wings into a hearty, family-friendly meal. Loaded with tender chicken, fluffy rice, and a creamy cheese sauce, it is a satisfying dinner that requires minimal effort. Topped with a golden layer of melted white cheddar and a kick from the buffalo sauce, this dish is destined to become a weeknight favorite.
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
- 1 1/2 cups white long grain rice
- 1 block (8 ounces) cream cheese, softened
- 3 cups low-sodium chicken broth
- 1 pound shredded cooked chicken
- 3/4 cups Buffalo sauce (I use Frank’s Red Hot Sauce)
- 1 1/2 cups shredded white cheddar cheese
- Sliced green onions, blue cheese crumbles, and sour cream, for serving
Instructions
Prep
Preheat your oven to 400˚F.
Sauté the Veggies
Heat the olive oil in a skillet set over medium heat. Add the diced onions, carrots, and celery. Cook for 6 to 8 minutes or until softened, stirring frequently. Stir in the minced garlic and cook for 20 seconds until fragrant. Season with salt and pepper to taste.
Toast the Rice
Add the dry white long grain rice to the skillet with the sautéed vegetables and cook for about 1 to 2 minutes. Stir frequently until the rice is slightly toasted.
Assemble
Transfer the rice and vegetable mixture to a lightly greased 9×13 baking dish. Stir in the softened cream cheese until it is well incorporated into the warm rice. Next, add the chicken broth, shredded cooked chicken, and buffalo sauce to the baking dish. Stir everything to combine well.
Bake
Cover the dish tightly with aluminum foil and bake for 40 minutes, or until the rice is tender. Remove the foil and stir the casserole gently to fluff it up.
Finish
Top the casserole evenly with the shredded white cheddar cheese. Continue to bake, uncovered, for about 10 more minutes or until the cheese is completely melted and bubbly.
Serve
Remove from the oven and let it rest for 10 minutes. Top with sliced green onions, blue cheese crumbles, and sour cream, and serve warm.
Notes
Resting is Key: Do not skip the 10-minute resting period after baking. This allows the rice to finish steaming and absorbing any remaining moisture, ensuring the casserole holds its shape and isn’t runny when served.
Soften the Cream Cheese: Leave your cream cheese out on the counter while you prep the vegetables. If it is cold, it will not mix smoothly into the rice and will leave white lumps.
Spice Control: This dish has a medium kick. If you are serving children or those sensitive to spice, serve with plenty of sour cream or blue cheese dressing to cool down the heat.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 3g
- Sodium: 1250mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 110mg
Keywords: buffalo chicken casserole, chicken and rice bake, spicy chicken dinner, easy weeknight casserole, baked chicken and rice, gluten free dinner, comfort food recipe