Buffalochickensausagecasserole Recipes

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CHICKEN SAUSAGE CASSEROLE



Chicken Sausage Casserole image

My grandmother always makes this for family gatherings like the birth of a baby or a funeral, because it is very filling and comforting, and leftovers store really well. I freeze it BEFORE baking, if I do, but it'd probably work well to freeze after it's baked too. My husband loves loves this recipe.

Provided by newspapergal

Categories     Chicken

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 8

3 -4 lbs chicken
1 lb sausage
1 box long grain rice
2 cans cream of mushroom soup
1 can water or 1 can chicken broth
1 cup diced onion
3/4 cup diced celery
black pepper

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.

Nutrition Facts : Calories 621.2, Fat 46.4, SaturatedFat 13.9, Cholesterol 160.5, Sodium 1177.5, Carbohydrate 8.6, Fiber 0.5, Sugar 2.1, Protein 40

LOADED POTATO AND BUFFALO CHICKEN CASSEROLE



Loaded Potato and Buffalo Chicken Casserole image

Make and share this Loaded Potato and Buffalo Chicken Casserole recipe from Food.com.

Provided by internetnut

Categories     Vegetable

Time 1h15m

Yield 4-5 serving(s)

Number Of Ingredients 11

2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
8 -10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)
1/3 cup olive oil
1 1/2 teaspoons salt
1 tablespoon fresh ground pepper
1 tablespoon paprika
2 tablespoons garlic powder
6 tablespoons hot sauce
2 cups fiesta Mexican blend cheese or 2 cups monterey jack and cheddar cheese blend
1 cup crumbled cooked bacon
1 cup diced green onion

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



Filling Buffalo Chicken Casserole image

Make and share this Filling Buffalo Chicken Casserole recipe from Food.com.

Provided by carolinafan

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup uncooked regular long grain white rice
1 cup water
1 tablespoon olive oil
1 lb chicken breast, boneless and skinless, cut into thin strips
2 medium stalk celery, thinly sliced
1 (14 1/2 ounce) can stewed tomatoes, undrained
1/2 cup buffalo wing sauce
1/4 cup blue cheese dressing

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



Buffalo Chicken-Sausage Casserole image

A simple yet deliciously flavorful casserole that pretty much invented itself one evening in my kitchen!

Provided by EveryoneLovesaSprin

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 15

1 cup long grain brown rice
2 1/4 cups chicken stock
2 tablespoons olive oil
1/2 cup onion, chopped
3 garlic cloves
2 teaspoons cumin
1 teaspoon cayenne pepper
chicken sausage, 4-pack buffalo flavored and cut in 1/2 inch slices (we use precooked Al Fresco)
1/4 cup ranch dressing (we use Hidden Valley light)
10 ounces cream of celery soup
15 1/2 ounces black beans, rinsed and drained
1 cup cheddar cheese, shredded
1 -2 dash hot sauce (we use Frank's)
sour cream
mild salsa

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.

Nutrition Facts : Calories 426.7, Fat 20.5, SaturatedFat 6.5, Cholesterol 30.4, Sodium 704.2, Carbohydrate 45.9, Fiber 6.4, Sugar 3.4, Protein 15.2

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

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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