Buffalo Chicken And Rice Casserole Recipes
BUFFALO CASSEROLE
Empty cabinets inspire creativity! This is so very easy to make and easy to clean up after. Plus, it's delicious! My husband asks for this at least once a week.
Provided by Samantha
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix the sour cream, onion powder, garlic powder, dill, and parsley in a large bowl until combined; stir in the cream cheese, Cheddar cheese, and hot pepper sauce. Mix in the chicken broth, a little at a time, and gently stir in the rice and cooked chicken. Scrape into a 2-quart casserole dish.
- Bake in the preheated oven until the casserole is browned and the rice is tender, about 1 hour.
Nutrition Facts : Calories 755.6 calories, Carbohydrate 41.8 g, Cholesterol 170.9 mg, Fat 49.9 g, Fiber 0.7 g, Protein 33.8 g, SaturatedFat 28.2 g, Sodium 698.3 mg, Sugar 0.6 g
BUFFALO CHICKEN CASSEROLE
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
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
BUFFALO CHICKEN CASSEROLE
This kickin' casserole has all the classic buffalo chicken flavor you love, and is made hearty with the addition of rotini pasta and cream of chicken soup. It delivers big, bold taste and is on the table in just 45 minutes!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Heat the oven to 350 degrees F. Lightly grease an 11x8x2-inch baking dish.
- Stir the chicken and pepper sauce in a large bowl. Stir in the rotini, celery, soup, dressing and 1/2 cup cheese. Spoon the chicken mixture into the baking dish. Sprinkle with the remaining cheese.
- Bake for 25 minutes or until the chicken mixture is hot and bubbling and the cheese is melted.
Nutrition Facts : Calories 321.2 calories, Carbohydrate 24.1 g, Cholesterol 109.6 mg, Fat 17.6 g, Fiber 1.7 g, Protein 15.6 g, SaturatedFat 6.4 g, Sodium 699.6 mg, Sugar 2 g
BUFFALO CHICKEN AND RICE CASSEROLE
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
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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- In heavy bottom crock pot or deep skillet, heat 1 tbsp. of oil. Salt and pepper the chicken slices and cook in skillet until brown from both sides and cooked through. Remove chicken in a plate, whip of the oil but leave behind the bits attached to bottom of pan (if any).
- Add 1 tbsp. of fresh oil, with garlic, onion, carrots and celery. Saute until onions are soft (2-3 minutes).
- Add cumin powder, saute for 30 seconds. Now, add hot sauce and tomato sauce with 2 cups of chicken stock and rice. Mix well. Bring to simmer. Cover and cook one low-medium for 12-15 minutes or until rice are cooked through and most of the water is absorbed.
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- Lightly spray a skillet with cooking spray and cook chopped celery and onion over medium-high heat until softened. (About 5-7 minutes)
- Spray a 3-quart or 9x13 casserole with cooking spray. Add celery and onions, raw chicken pieces, rice, condensed soup, ranch seasoning packet, buffalo sauce, and chicken broth. Stir together until combined well.
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- Heat a large enameled cast iron, cast iron, or nonstick pan over medium-low heat. Make sure you have a lid for the pan you are using. Add ghee and let it get hot, about 30 seconds. Add onion, carrots, celery, and a pinch of salt and pepper and saute, stirring occasionally, for 5 minutes until softened. Add pepper and saute for another 3-4 minutes.
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- 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.
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- Place cauliflower on the prepared baking sheet and drizzle with 1 tablespoon oil; toss to coat well and spread in an even layer. Roast until tender, about 15 minutes. Remove from oven. Reduce oven temperature to 375°F.
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