Buffalochickensausagecasserole Recipes

CHICKEN SAUSAGE CASSEROLE

Steps:

• Cook and debone chicken.
• Saute onions and celery for about 4 minutes in a bit of olive oil; add sausage, crumbling it.
• Cook until done, crispy.
• Prepare box of long grain rice per directions.
• (I use Uncle Ben's) Mix all ingrediants together in a 9x13 casserole dish (easiest to do with your hands); you'll likely have some left over that you can put in a smaller baking dish.
• Sprinkle liberally with black pepper Cover with aluminum foil and bake 30 minutes at 350 degrees.
• Freezes VERY WELL.

LOADED POTATO AND BUFFALO CHICKEN CASSEROLE

Steps:

• Preheat oven to 500F (This is NOT a typo, 500F is correct!) .
• In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
• Add the potatoes and stir to coat.
• Add the potatoes to a greased baking dish.
• When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
• Add the diced chicken to the "left behind" olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.
• Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
• Once the potatoes are fully cooked add the marinated chicken.
• Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
• In a large bowl mix all the topping ingredients together.
• Top the raw chicken with the topping.
• Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
• Serve with extra hot sauce and/or ranch dressing.

FILLING BUFFALO CHICKEN CASSEROLE

Steps:

• Cook rice in water 20 minutes as directed on package.
• Meanwhile, heat oven to 350*.
• 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.

BUFFALO CHICKEN-SAUSAGE CASSEROLE

Steps:

• FOR THE RICE:.
• Bring 1 cup rice and 2 1/4 cups chicken stock to boil in medium saucepan.
• Once boiling, stir once, cover, reduce heat and let simmer 40-45 minutes.
• FOR ONION/GARLIC MIXTURE:.
• Saute onion in olive oil for 3-4 minutes on medium heat.
• Add garlic, cumin and cayenne pepper and cook an additional minute, stirring frequently.
• Preheat oven to 350 degrees.
• Mix cooked rice, onion mixture, chicken sausage, ranch dressing, soup, beans and cheese together in large casserole dish.
• Add 1-2 dashes hot sauce (or more to taste) and stir again. If desired, sprinkle top with additional cheese.
• Bake uncovered for 25 minutes.
• Top individual servings with dollop of sour cream and fresh salsa.

BUFFALO CHICKEN CASSEROLE

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.