Buffalo Chicken And Rice Casserole Recipes

BUFFALO CHICKEN AND RICE CASSEROLE

Buffalo Chicken and Rice Casserole image

Made this for a quick, inexpensive weeknight dinner. Don't have time for the wings before Monday Night Football? Try this! You can sub any kind of cream soup you have on hand, or use any kind of chicken except canned. The flavor of canned just isn't as good! Great way to use leftover chicken or rice as well. Add as much hot sauce (FRANK'S) & ranch or bleu cheese as you like.

Provided by thedixongang

Categories Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

4 chicken breasts, cooked & diced
1 cup white rice, cooked
1 (10 1/2 ounce) can cream of chicken soup
5 ounces water (1/2 can)
1/2 cup hot sauce
1/3 cup bleu cheese salad dressing
1 sleeve Ritz cracker, crushed

Steps:

Place cooked rice in bottom of 8x11 casserole dish.
Add can of cream soup and 1/2 can of water; mix well.
In mixing bowl, mix chicken with Frank's buffalo sauce.
Put the chicken on top of the rice in the casserole dish.
Drizzle bleu cheese or ranch dressing over chicken (use desired amount--it doesn't need to be spread evenly--just drizzled).
Sprinkle crushed Ritz crackers over the casserole.
Optional--drizzle a little melted butter over Ritz if you like them browned & not as crispy. Bake at 350 for 30 minutes.

Nutrition Facts : Calories 591.8, Fat 28.7, SaturatedFat 6.9, Cholesterol 105.1, Sodium 1583, Carbohydrate 45.1, Fiber 1.5, Sugar 1.5, Protein 35.6

EASY BAKED CHICKEN, RICE, AND BROCCOLI CASSEROLE

Easy Baked Chicken, Rice, and Broccoli Casserole image

No-fuss weeknight chicken casserole meal which covers all the bases...budget, taste, and ease.

Provided by B's Kitchen

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

cooking spray
1 pound skinless, boneless chicken breast, diced
1 (10 ounce) can condensed cream of chicken soup
1 (10 ounce) package frozen chopped broccoli
1 cup uncooked white rice
¾ cup water
½ cup shredded Cheddar cheese, or to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
Combine chicken, soup, broccoli, rice, and water in a bowl; mix thoroughly. Transfer mixture to the prepared baking pan and cover with foil.
Bake in the preheated oven for 30 minutes. Uncover, stir, top with Cheddar cheese, and cover again. Continue to bake until chicken is no longer pink in the center, rice is tender, and cheese is melted and bubbly, about 10 minutes more.

Nutrition Facts : Calories 446.1 calories, Carbohydrate 45.7 g, Cholesterol 88.4 mg, Fat 13 g, Fiber 2.7 g, Protein 34.9 g, SaturatedFat 5.7 g, Sodium 649.1 mg, Sugar 1.5 g

CHEESY BUFFALO CHICKEN CASSEROLE

Cheesy Buffalo Chicken Casserole image

If you love Buffalo chicken and cheese, you will love this recipe!

Provided by AddisonsMommy

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 1h20m

Yield 8

Number Of Ingredients 9

Ingredients

1 (14 ounce) package chicken tenders
1 (8 ounce) package cream cheese, softened
½ cup ranch dressing
⅓ cup Buffalo wing sauce
2 tablespoons water
2 cups shredded Colby Jack cheese
2 cups cooked rice
2 cups shredded sharp Cheddar cheese
2 cups crushed corn chips (such as Tostitos®)

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water to a boil; add chicken tenders. Cook until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 10 to 15 minutes. Drain and cool until easily handled, about 5 minutes. Shred chicken with 2 forks.
Beat cream cheese in a blender until smooth. Add ranch dressing, Buffalo wing sauce, and water; blend until smooth. Mix in shredded chicken and Colby Jack cheese.
Spread rice in a 9x13-inch baking dish. Pour Buffalo chicken mixture on top. Sprinkle Cheddar cheese on top. Cover baking dish with aluminum foil.
Bake in the preheated oven until Cheddar cheese is melted and bubbly, about 45 minutes. Sprinkle corn chips on top.

Nutrition Facts : Calories 656.5 calories, Carbohydrate 30.8 g, Cholesterol 125.3 mg, Fat 46.2 g, Fiber 1.5 g, Protein 30.1 g, SaturatedFat 22.2 g, Sodium 1112.7 mg, Sugar 1.1 g

BUFFALO CHICKEN CASSEROLE

Buffalo Chicken Casserole image

Give same-ole chicken and rice a spirited kick with prepared buffalo wing sauce in this easy dish.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 8

Ingredients

1/2 cup uncooked regular long-grain white rice
1 cup water
1 tablespoon olive or vegetable oil
1 lb boneless skinless chicken breasts, cut into thin strips
2 medium stalks celery, thinly sliced (1 cup)
1 can (14.5 oz) stewed tomatoes, undrained
1/2 cup Frank's™ RedHot™ Buffalo Wings Sauce
1/4 cup blue cheese dressing

Steps:

Cook rice in water 20 minutes as directed on package. Meanwhile, heat oven to 350°F. In 12-inch skillet, heat oil over medium-high heat. Add chicken and celery; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center. Remove from heat. Open can of tomatoes; cut up tomatoes in can. Stir tomatoes and wing sauce into chicken mixture.
Spray 8-inch square baking dish with cooking spray. Spoon cooked rice into dish. Spread chicken mixture over rice (do not stir).
Bake 25 to 30 minutes or until hot in center. Drizzle dressing over top.

Nutrition Facts : Fat 3, ServingSize 1 Serving, TransFat 0 g

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