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Spicy Buffalo Chicken Rice Casserole

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This Spicy Buffalo Chicken Rice Casserole is a comforting dish that combines tender chicken with creamy rice and a spicy kick from Buffalo sauce. Topped with blue cheese crumbles, it’s perfect for family dinners or game nights.

Ingredients

Scale
  • 1 ½ cups uncooked white rice (such as long-grain or jasmine)
  • 3 cups chicken broth (low-sodium recommended)
  • 2 cups cooked chicken, shredded (about 1 pound)
  • 1 cup Buffalo sauce (adjust to taste, such as Frank's RedHot)
  • 1 cup shredded sharp cheddar cheese
  • 1 cup sour cream
  • ½ cup blue cheese crumbles
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • ½ cup celery, diced
  • ½ cup shredded carrots
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 1 tablespoon olive oil
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). This ensures your casserole bakes evenly and thoroughly, so don’t skip this step! You’ll know it’s ready when the oven indicator signals that it’s at temperature.
  2. In a large skillet, heat the olive oil over medium heat. Once hot, add the diced onion, celery, and garlic. Sauté for about 5-7 minutes until the vegetables are soft and the onion is translucent. Avoid burning the garlic by stirring frequently.
  3. Add the shredded carrots to the skillet and mix well. Cook for an additional 2-3 minutes until the carrots are slightly tender. This adds an extra layer of texture and sweetness.
  4. Stir in the uncooked rice, smoked paprika, and ground cumin. Cook for another 2 minutes to allow the rice to absorb some of the flavors from the vegetables.
  5. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Keep an eye on the rice; it should be tender and the liquid absorbed, but avoid overcooking it.
  6. After 15 minutes, remove the skillet from heat and stir in the shredded chicken, Buffalo sauce, sour cream, salt, and black pepper. Make sure everything is well combined, as this will ensure every bite is flavorful.
  7. Transfer the mixture to a greased 9×13-inch baking dish. Spread it out evenly and sprinkle the shredded cheddar cheese and blue cheese crumbles on top. This will create a delicious cheesy crust once baked.
  8. Bake uncovered in the preheated oven for 20-25 minutes or until the cheese is bubbly and golden brown. You’ll know it’s done when you see the cheese melting and slightly browning.
  9. Remove from the oven and let it cool for about 5 minutes. This step helps the casserole set, making it easier to serve. Garnish with fresh parsley before serving!

Nutrition

Keywords: One common mistake is overcooking the rice; it should be tender but not mushy. Use a cast-iron skillet if you have one for better heat retention.

Find it online: https://softtasty.com/fiery-buffalo-chicken-rice-bake-with-blue-cheese-crumbles/