Buffalo Chicken Egg Casserole Food

CREAMY BUFFALO CHICKEN CASSEROLE

Steps:

• Preheat oven to 375ºF. Grease a 3-4 qt. casserole dish (9 x 13 also works) and set aside.
• In a large pan over medium-high heat, add oil. Once oil is hot, add the cauliflower rice, carrots, red pepper, yellow onion, garlic powder, dried parsley, and a dash or salt and pepper. Sauté, stirring occasionally, until onions are translucent and veggies are partially cooked through - about 10-12 minutes. Adjust heat as necessary. Transfer to the casserole dish.
• While veggies are sautéing, in a bowl, combine the buffalo sauce, mayo and eggs.
• In the casserole dish, mix together the veggies, chicken and sauce. Spread out evenly.
• Bake uncovered for 20-25 minutes or until center is set.
• Remove from oven and drizzle with ranch, hot sauce or additional buffalo sauce, sliced green onion and black pepper. Serve hot.

BUFFALO CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray and set aside.
• In a separate bowl, stir together condensed soup, softened cream cheese, milk, buffalo wing sauce, and ranch seasoning. Gently fold in chicken, cooked pasta and celery.
• Transfer mixture to prepared baking dish. Sprinkle cheddar cheese over top.
• Cover tightly with foil or a lid, and bake for about 20-25 minutes (or until hot and bubbly and cheese is melted).

BUFFALO CHICKEN EGG CASSEROLE

Steps:

• Preheat oven to 400 and grease a 13x9 pan.
• While squash is cooking, saute onion and carrots for 5-7 minutes.
• Shred squash with fork and place in large bowl. Press liquid out with a clean towel.
• Add onion mixture to bowl along with the chicken, hot sauce, ranch and seasonings and stif.
• Add eggs, mix well, pour into prepared pan.
• Bake for 30-35 minutes.

BUFFALO CHICKEN EGG ROLLS

Steps:

• In a 3-qt. slow cooker, combine chicken, dressing mix and wing sauce. Cook, covered, on low until chicken is tender, 3-4 hours., Preheat oven to 425°. Shred chicken with 2 forks; stir in butter., With a corner of an egg roll wrapper facing you, place 3 tablespoons chicken mixture just below center of wrapper; top with 1 teaspoon each feta and mozzarella cheeses. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling; roll up tightly, pressing at the tip to seal. Place on parchment-lined baking sheets, seam side down. Repeat., Bake until golden brown, 15-20 minutes. Let stand 5 minutes before serving.

CHEESY BUFFALO CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of water to a boil; add chicken tenders. Cook until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 10 to 15 minutes. Drain and cool until easily handled, about 5 minutes. Shred chicken with 2 forks.
• Beat cream cheese in a blender until smooth. Add ranch dressing, Buffalo wing sauce, and water; blend until smooth. Mix in shredded chicken and Colby Jack cheese.
• Spread rice in a 9x13-inch baking dish. Pour Buffalo chicken mixture on top. Sprinkle Cheddar cheese on top. Cover baking dish with aluminum foil.
• Bake in the preheated oven until Cheddar cheese is melted and bubbly, about 45 minutes. Sprinkle corn chips on top.

BUFFALO CHICKEN CASSEROLE

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.