Buffalo Chicken And Rice Casserole Food
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
BUFFALO CHICKEN-SAUSAGE CASSEROLE
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
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
Make and share this Buffalo Chicken Casserole recipe from Food.com.
Provided by tammara
Categories One Dish Meal
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375, spray 9x11 pan with cooking spray.
- Saute Olive Oil, Onion, Carrots, Celery, Garlic, till softened (desired texture).
- Remove from pan.
- Make a roux, melt butter on medium high heat. Whisk in flour till mixture browns lightly, about 1 minute.
- Whisk in chicken stock and Franks Buffalo Sauce to the butter/flour mixture, till it boils, then take it to simmer till gravy thickens, about 2-3 minutes, whisking the entire time.
- Add chicken and vegetables to the sauce.
- Take cooked macaroni add to 9x11 pan, spread evenly. Toss in cheese, stir in evenly. Top with chicken mixture.
- Cook in oven for about 20 minutes, let set for 10 minutes -- and serve.
Nutrition Facts : Calories 913.2, Fat 39, SaturatedFat 17.5, Cholesterol 142.7, Sodium 1654.1, Carbohydrate 84.7, Fiber 5.1, Sugar 8.8, Protein 53.5
FILLING BUFFALO CHICKEN CASSEROLE
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
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.
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ONE POT BUFFALO CHICKEN AND RICE CASSEROLE
From chefdehome.com
Cuisine AmericanCategory Main CourseServings 4Total Time 25 mins
- 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.
- Once rice are cooked, add in chopped cooked chicken, and herbs (cilantro). Fold in the chicken.
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4.7/5 (11)Total Time 30 minsCategory Main CourseCalories 508 per serving
- 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.
- Add rice and shredded chicken and mix well to combine. Add broth and buffalo sauce. Mix well to make sure it is fully incorporated and nothing is stuck to the bottom. Cover it with a lid turn up the heat to medium. Let it simmer for about 12-15 minutes.
- After 12-15 minutes, the liquid should be pretty much absorbed. Remove the lid, sprinkle the cheese on top, put the lid back on, and turn the burner down to low. Let cheese let for about a minute. Top with topping and enjoy!
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