Creamy Buffalo Chicken 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.

CREAMY BUFFALO CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine the chicken, buffalo sauce, plain Greek yogurt, ranch dressing, cream of chicken soup, garlic salt, and paprika, and mix until well combined.
• Spray a 9x9 or 13x9 inch pan with non stick cooking spray.
• Spread the mixture out, in the greased pan.
• Sprinkle on the Italian bread crumbs, and top with the mozzarella cheese.
• Place in the oven and bake for 20-25 minutes.
• Then turn the oven off, and the broiler on high and broil for 2 minutes until the cheese is golden and gets a little crunchy on top.
• Remove from oven and serve over white rice, and garnish with a pinch of black pepper.

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:

• Heat the oven to 350 degrees F. Lightly grease an 11x8x2-inch baking dish.
• Stir the chicken and pepper sauce in a large bowl. Stir in the rotini, celery, soup, dressing and 1/2 cup cheese. Spoon the chicken mixture into the baking dish. Sprinkle with the remaining cheese.
• Bake for 25 minutes or until the chicken mixture is hot and bubbling and the cheese is melted.

BUFFALO CHICKEN AND RICE CASSEROLE

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.