Buffalo Chicken Casserole
One-Pan Buffalo Chicken Casserole – A zesty skillet chicken recipe loaded with cheesy rice, buffalo sauce, and blue cheese!
Buffalo Chicken Recipes
Buffalo Chicken. These are two words that fill my family’s heart with joy.
If I incorporate chicken and buffalo sauce in any kind of recipe, they will come running to the kitchen in a short time.
Today’s recipe, Buffalo Chicken and Rice Skillet, combines our family’s beloved dynamic duo of ingredients with my personal childhood comfort food, chicken and rice.
Chicken and rice is a simple dish my mom made regularly. An old-school one-pot hero!
Mom would slow-cook a whole chicken with onions, celery, and carrots, then add in the rice to cook the last hour or so.
When she pulled out the chicken, the meat was so tender it fell off the bones, making it easy to fold into the rice.
Spiced Up Chicken and Rice
In this Buffalo Chicken Casserole, I’ve made a quickie version of my mom’s recipe, adding buffalo sauce to the broth to cook the rice.
Then at the end, I stir in shredded cheddar, blue cheese crumbles, and some chopped green onion.
Simple, right?
Yet you will be amazed at the praise this dish receives… And the battle over the last few scoops of rice in the skillet.
Buffalo Chicken and Rice Casserole not only makes a cozy dinner, but it is also a fabulous leftover to pack in school or work lunch boxes.
Try it with brown rice, or alternative cheeses as well!
Buffalo Chicken Casserole Ingredients
- Boneless Chicken Breast
- Butter
- Chopped Onions
- Chopped Celery
- Long Grain Rice – (a type of white rice)
- Frank’s RedHot Sauce
- Water or Chicken Broth
- Shredded Cheddar Cheese
- Crumbled Blue Cheese
- Chopped Green Onions
How to Make Buffalo Chicken and Rice
Instructions…
- Cut the chicken into bite-sized pieces and chop all the vegetables.
- Heat butter in a large skillet on medium-high heat. Add the chopped onions and celery. Saute them for 3 to 5 minutes, or until they are soft.
- Add in the chicken, rice, hot sauce, chicken broth/water, and a little salt (about a teaspoon salt).
- Stir it all together and then put the lid on top and allow it to come to a boil. Then lower the heat and let it simmer for 15 minutes, or until all the broth has been absorbed and you can see air vent holes in the top of the rice.
- Fluff the rice with a fork and stir in the cheddar cheese, blue cheese, and green onions. Season with salt and pepper to your preference.
- Garnish and serve in a bowl.
See The Recipe Card Below For How To Make Buffalo Chicken and Rice Casserole. Enjoy!
Frequently Asked Questions
You can swap the blue cheese with chevre (goat cheese) or simply omit it.
Try stirring the chicken pieces in 30 minutes after you start cooking the rice. In most cases, brown rice takes 45 to 60 minutes to cook.
The leftover chicken casserole should be stored in an airtight container, and can last in your refrigerator for 3 to 5 days. You can reheat the leftovers in the microwave, on the stovetop, or even bake it in the oven for a few minutes. I would not suggest storing this dish in the freezer. The thawing process would change the consistency.
You could use many types of rice in this recipe, and each one has a different cooking time. Regular long-grain rice should only take about 15 minutes to cook, but other types of rice could have a longer cooking time.
More One-Pan Easy Dinner Recipes
- Hawaiian BBQ Chicken Skillet Recipe
- Skinny Chicken A La King Recipe
- Skillet Shrimp Fra Diavolo Recipe
- Cozy Taiwanese Beef Noodle Soup
- Tuscan-Style Beef Cassoulet
- American Goulash with Mushrooms
- Chicken Cacciatore with tender chicken thighs
- Chicken Pasta with light Basil Creamy Sauce
Check the printable recipe card below for nutrition information including calories, carbohydrates, protein, cholesterol, sodium, potassium, fiber, vitamin c, and calcium percentages.
Buffalo Chicken Casserole Recipe
Video
Ingredients
- 1 1/2 pound boneless chicken breast, cut into bite-size pieces
- 2 tablespoons butter
- 1 cup chopped onions
- 1 cup chopped celery
- 1 1/2 cups long grain rice
- 1/2 cup Frank’s RedHot Sauce
- 2 1/2 cups water or chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled blue cheese
- 1/4 cup chopped green onions
Instructions
- Cut the chicken into 1-inch bite-size pieces. Chop all the vegetables.
- Place the butter in a large skillet or sauté pan, with a lid. Set over medium heat. Add the chopped onions and celery. Sauté for 3-5 minutes to soften.
- Add the chicken pieces, rice, hot sauce, broth, and 1/4 teaspoon salt. Stir, then cover the skillet. Bring to a boil. Lower the heat and simmer for 15 minutes, or until the broth has absorbed and there are air vent holes in the top of the rice.
- Fluff the rice with a fork. Stir in the cheddar, blue cheese, and green onions. Taste, then salt and pepper as needed.
Hi, I’m curious are you supposed to use the Frank’s original Red Hot Sauce, or the one that’s labeled buffalo? Thanks!
Hi Meagan,
Honestly, you could use either. We used the “hot sauce” not wing sauce, for a more intense flavor. But if you are sensitive to spicy heat, wing sauce will still taste great in this recipe.
We didn’t use the cheese and it was Amazing!! Will be a new staple in our house for sure!!
Yup! This is my family’s favorite dish! And it’s soooooo easy!!! I can not thank you enough for this recipe! Any other recommendations for one skillet meals w so much flavor and so few ingredients?