Creamy Buffalo Chicken Casserole Recipes

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CREAMY BUFFALO CHICKEN CASSEROLE



Creamy Buffalo Chicken Casserole image

Categories     Dinner

Yield 6

Number Of Ingredients 11

4 boneless skinless chicken breasts (cooked and shredded)
1/2 cup buffalo sauce
3/4 cup plain Greek yogurt
1/2 cup ranch dressing
1/2 cup cream of chicken soup
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1/2 cup Italian bread crumbs
1 1/2 cups mozzarella cheese
4-5 cups cooked white rice
1/2 teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, combine the chicken, buffalo sauce, plain Greek yogurt, ranch dressing, cream of chicken soup, garlic salt, and paprika, and mix until well combined.
  • Spray a 9x9 or 13x9 inch pan with non stick cooking spray.
  • Spread the mixture out, in the greased pan.
  • Sprinkle on the Italian bread crumbs, and top with the mozzarella cheese.
  • Place in the oven and bake for 20-25 minutes.
  • Then turn the oven off, and the broiler on high and broil for 2 minutes until the cheese is golden and gets a little crunchy on top.
  • Remove from oven and serve over white rice, and garnish with a pinch of black pepper.

Nutrition Facts : Servingsize 1 serving, Calories 2099 kcal, Fat 90 g, SaturatedFat 28 g, Cholesterol 124 mg, Sodium 2789 mg, Carbohydrate 234 g, Sugar 12 g, Protein 78 mg

EASY CREAMY CHICKEN CASSEROLE



Easy Creamy Chicken Casserole image

This easy creamy chicken casserole is my mother's recipe and a family favorite. It's one of our comfort foods and regular easy recipes to make through a busy week. Can easily be prepared in advance, then popped in the oven for a nice hot meal. If making for the first time, add half of the sour cream and taste first. Add more if desired, tasting as you go, to reach desired flavor. Serve over cooked white rice.

Provided by Kristen

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 6

Number Of Ingredients 8

1 sleeve buttery round crackers (such as Ritz®), crushed
2 tablespoons butter, melted
4 cups water
1 (32 fluid ounce) container chicken stock
salt and ground black pepper to taste
3 skinless, boneless chicken breast halves, cubed
1 (24 ounce) container sour cream, or to taste
1 (26 ounce) can condensed cream of chicken soup

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Mix the crackers and melted butter together in a bowl; set aside.
  • Bring water and chicken stock to a boil in a pot over high heat. Season with salt and black pepper. Add the chicken. Reduce heat to a simmer, and cook, stirring occasionally, until chicken is no longer pink in the center, 5 to 7 minutes. Drain the chicken; set aside. Whisk together the sour cream and cream of chicken soup in a large bowl. Stir in the chicken, then transfer the mixture to a 9x13-inch baking dish. Sprinkle the cracker mixture on top.
  • Bake in the preheated oven until bubbly, 25 to 30 minutes.

Nutrition Facts : Calories 549.9 calories, Carbohydrate 25.3 g, Cholesterol 100.8 mg, Fat 41.5 g, Fiber 0.4 g, Protein 19.5 g, SaturatedFat 20.7 g, Sodium 1544.6 mg, Sugar 2.3 g

CREAMY BUFFALO CHICKEN ENCHILADAS



Creamy Buffalo Chicken Enchiladas image

I love spicy food, but I think the creaminess of these enchiladas' topping makes them more friendly to a variety of tastes. -Crystal Schlueter, Northglenn, Colorado

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 10

3 cups shredded rotisserie chicken
1 can (10 ounces) enchilada sauce
1/4 cup Buffalo wing sauce
1-1/4 cups shredded Monterey Jack or cheddar cheese, divided
12 corn tortillas (6 inches), warmed
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup blue cheese salad dressing
1/4 cup 2% milk
1/4 teaspoon chili powder
Optional toppings: Sour cream, thinly sliced green onions and additional Buffalo wing sauce

Steps:

  • Preheat oven to 350°. In a large bowl, mix chicken, enchilada sauce and wing sauce. Stir in 3/4 cup cheese., Place 1/4 cup chicken mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down. , In a small bowl, mix soup, salad dressing and milk; pour over enchiladas. Sprinkle with remaining cheese; top with chili powder., Bake, uncovered, until heated through and cheese is melted, 25-30 minutes. Add toppings as desired. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 477 calories, Fat 27g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 1195mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 5g fiber), Protein 31g protein.

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

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 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

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

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