Cream cheese and buffalo wing sauce add a ton of flavor to the tender chicken and savory rice in this crowd-pleasing casserole, topped with blue cheese and sliced green onion.
Rice: Make sure to use long grain white rice; not minute rice or brown rice because, the cooking time and liquid ratio will not work for those two.
Chicken: I usually use rotisserie chicken for this casserole, but you can definitely use leftover chicken breasts or even chicken thighs. Just shred them or dice them small before using.
Buffalo Sauce:I use the Frank’s Red Hot Sauce brand. I suggest to use buffalo wing sauce, not plain hot sauce, because buffalo sauce is milder, tangier, and has a lighter color than hot sauce.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dinner
Cuisine: American
Keyword: buffalo chicken, chicken and rice, chicken casserole