One Pot Buffalo Chicken and Rice Casserole
A comforting and hearty casserole combining succulent chicken, creamy cheese, and bold buffalo flavors, perfect for gatherings or a weeknight meal.
Ingredients
Main Ingredients
- 2 lbs Chicken Breast Use thighs for a richer flavor.
- 1/2 cup Buffalo Sauce Adjust the heat level to your liking.
- 1 cup Long-Grain Rice Brown rice can be used for a healthier option.
- 8 oz Cream Cheese Greek yogurt can be a lighter substitute.
- 1 cup Cheddar Cheese Sharp cheddar provides more flavor.
- 2 cups Chicken Broth Vegetable broth can be used as well.
- 1 cup Vegetables (like bell peppers and corn) Feel free to add your favorites.
Instructions
Cooking the Casserole
- In a large pot over medium heat, sauté diced chicken breast until golden brown and cooked through—approximately 6-8 minutes.
- Stir in your buffalo sauce, ensuring the chicken is well-coated.
- Toss in the long-grain rice, stirring to combine and letting it soak up flavors.
- Slowly add the chicken broth and bring the mixture to a boil.
- Lower the heat, then mix in the cream cheese until melted and smooth.
- Fold in your choice of veggies, letting them steam and soften as the casserole simmers.
- Sprinkle shredded cheddar cheese over the top, cover, and let it melt for a few minutes.
- Spoon the casserole into bowls and serve.
Notes
For a spicier kick, add crushed red pepper flakes or chopped jalapeños. For a creamier texture, mix in more cream cheese or a splash of heavy cream. Leftovers can be stored for up to five days in an airtight container.