Basic chicken and rice get a major upgrade with this Buffalo Chicken and Rice Casserole! Cream cheese and buffalo wing sauce add a ton of flavor to this crowd-pleasing casserole, topped with blue cheese and sliced green onion.

If I were you, I’d serve this Buffalo chicken casserole with a shaved Brussels sprouts salad to add some crunch and maybe some steamed broccoli for extra greens!

 

Chicken and Rice Casserole Recipe

Okay, so I love plain chicken and rice, without any bells and whistles. There’s nothing like a big helping of buttery rice cooked in the broth of a whole chicken, with tender bites of shredded chicken mixed in. Comfort food? Definitely.

But, sometimes you just need to spice things up, and when a craving for spicy food hits, there’s nothing better than buffalo chicken.

This recipe combines the best of both worlds. Simple shredded chicken meets toasted rice, and both are combined with cream cheese and spicy buffalo wing sauce. This is a delicious weeknight meal that tastes like your favorite appetizer but packs in more nourishment and less mess. Crumbles of blue cheese, sliced green onion, and cool sour cream top things off to perfection.

What You’ll Need

This easy buffalo chicken and rice casserole is made with a list of pantry ingredients. I’ve also included notes about possible substitutions. For the full amounts and instructions, scroll down to the recipe card.

• Olive Oil: For sauteing. You can use any neutral cooking oil you like.
• Onion, Carrots, and Celery: I use a yellow onion, but a white onion works just as well. The combination of veggies gives the rice a boost of aroma, flavor, and nutrition.
• Garlic: Mince or press a few cloves of fresh garlic. If fresh garlic is not available, garlic powder can be used.
• Salt and Black Pepper: To enhance all the flavors.
• Rice: White long-grain rice is the star of this dish! Make sure not to use another type of rice or the liquid ratio and time may not work.
• Cream Cheese: Soften the cream cheese before adding it to the casserole, that way, it will be easy to stir in without working through lumps.
• Broth: Low-sodium chicken broth is my go-to, but you could also use homemade broth, vegetable broth, or regular chicken broth.
• Chicken: You will need shredded, cooked chicken to make this dish, not raw chicken.
• Buffalo Sauce: I use Frank’s Red Hot Sauce brand. Make sure to get buffalo wing sauce, not just hot sauce. Buffalo sauce is milder and has a lighter color than plain hot sauce.
• Cheese: This casserole is topped with shredded white cheddar cheese. Regular orange cheddar is fine, too.
• Toppings: Sliced green onions, blue cheese crumbles (or feta crumbles), and sour cream take this dish to another level.

How To Make Buffalo Chicken and Rice Casserole

To assemble this rice casserole, you’ll start with a quick sauté on the stovetop and then finish it off in the oven. Here are the steps:

1. Saute the veggies and the rice. First, preheat your oven to 400˚F. Next, heat the oil over medium heat and sauté the onions, carrots, and celery until they have softened. Stir in the garlic, sprinkle in some salt and pepper, and then add the rice. Stir and cook for a couple of minutes to toast the rice a bit.
2. Combine the ingredients in a baking dish. Next, spoon the rice mixture into a large (9×13) baking dish. Stir the cream cheese into the hot rice, and then stir in the chicken broth, buffalo sauce, and shredded chicken. 
3. Bake. Cover with foil, and place it in the preheated oven to bake for about 40 minutes or until the rice is tender.
4. Top with cheese. Once the rice is cooked through, remove the foil, and give the casserole another stir. Sprinkle the cheddar cheese evenly over the top and bake it for about 10 more minutes or until the cheese is melted.
5. Enjoy! Let the casserole stand for 10 minutes before topping it with green onions, bleu cheese crumbles, and sour cream. Serve warm.

Serving Suggestions

A buffalo chicken and rice casserole goes great with almost any fresh veggie side. Aside from Buffalo chicken recipes, we also love fresh corn! This easy, buttery air fryer corn on the cob will bring smiles to your table, guaranteed.

A nice fresh salad can also fill the bill for a cool, crunchy side. Bored of your typical garden salad? Try this cabbage cucumber salad or my fabulous la scala chopped salad instead! It’s super crunchy and features a flavorful homemade vinaigrette.

Making a whole sheet pan of roasted veggies is so easy – and you don’t have to limit yourself to potatoes and carrots! Try this recipe for roasted green beans with squash and tomatoes, and I think you’ll agree.

Storing and Reheating

To store this chicken and rice casserole, cover it well (plastic wrap or foil works great) and stick it in your refrigerator. It should keep for about 4 days, or you can freeze it for up to 3 months. Thaw in your fridge overnight before reheating and serving.

To reheat, place the desired amount in the microwave and heat it for about 30 seconds, stirring after each increment. You can also heat it in a covered skillet over low heat. If the casserole seems dry, add a tiny bit of milk to moisten it as it heats.

FAQs

More Flavorful Chicken Recipes

• Piri Piri Chicken (Nando’s Chicken)
• Buffalo Chicken Pasta
• Caprese Chicken Nachos
• No Peek Chicken
• Instant Pot Creamy Chicken Tortellini Soup