Buffalo Chicken Casserole
Shredded chicken and rice in a creamy, fiery buffalo ranch sauce topped with melted cheddar and cool scallions.
Ingredients (serves 4)
- 1.5 lbs chicken breast
- 1 cup rice
- 2 cups chicken stock
- 1/3 cup hot sauce
- 4 oz cream cheese
- 1/2 cup ranch dressing
- 1.5 cups shredded cheddar cheese
- 2 stalks celery
- 4 scallions
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Save this recipeInstructions
- 1
Heat oven to 375°F. Cook the rice in the chicken stock in a covered saucepan until tender, about 18 minutes.
- 2
Meanwhile, simmer the chicken in salted water until cooked through, about 14 minutes, then shred.
- 3
Stir the softened cream cheese, hot sauce, and ranch together in a large bowl until smooth, then fold in the chicken, rice, and finely diced celery.
- 4
Spread in a greased 9x13 dish and top with the cheddar.
- 5
Bake at 375°F until bubbling and melted, 18 to 20 minutes, then shower with sliced scallions.
