Buffalo Chicken and Rice Casserole
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Buffalo Chicken and Rice Casserole
Category
Meat and Poultry
Prep Time
30 minutes
Cook Time
60 minutes
Ingredients
- 1 tablespoon Fustini's Peperoncino Garlic Crush olive oil
- 1 medium yellow onion, finely chopped
- 2 medium carrots, finely chopped
- 1 stalk celery, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Kosher salt & freshly ground black pepper
- 1 1/2 cup white long-grain rice
- 1 (8-oz.) block cream cheese, softened
- 3 cups low-sodium chicken broth
- 3 cups shredded cooked chicken (about 1 lb.)
- 3/4 cup store-bought Buffalo sauce
- 1 cup Panko (for GF use GF Panko)
- 1 cup shredded white cheddar (about 4 oz.)
- sliced scallions, blue cheese crumbles, and sour cream, for serving
Ingredients
Directions
- Preheat oven to 400°,. In a medium skillet over medium heat, heat olive oil. Add onion, carrots, and celery and cook, stirring occasionally, until softened, 7 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add garlic powder and onion powder, season with salt and pepper. Add rice and cook, stirring frequently, until slightly toasted, about 2 minutes.
- Brush a 9" x 13" baking dish with olive oil. transfer the rice mixture to the baking dish. Add cream cheese and stir until combined. Add broth, chicken, and Buffalo sauce and stir again to combine, season with salt and pepper.
- Cover dish with foil and bake casserole until rice is tender, 40 to 45 minutes. Carefully remove the foil. Stir casserole, then top with panko and cheddar. Continue to bake, uncovered, until cheese is melty and panko is golden brown about 10 minutes. Let cool slightly. Top with scallions and blue cheese. Serve with sour cream alongside.
Recipe Note
For an easy weeknight dinner, or to feed the crowd for the game. For a less spicy version, substitute Fustini's Chipotle olive oil. For more zip, add Farmstyle Sriracha. Adapted from delish.com