Buffalo Wing Casserole
Love the flavor and spice of Buffalo wings? This Buffalo Chicken Casserole is a nod to the classic bar food! Learn how to make this simple casserole recipe at home to enjoy this appetizer-turned-dinner.
Servings 6 servings
Calories 406kcal
Ingredients
- 2 cups cooked white rice
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 ½ lbs. rotisserie chicken chopped or shredded
- ¾ cup Buffalo wing sauce divided
- 1 tablespoon olive oil
- 1 ½ cups finely diced carrots
- 1 ½ cups finely diced celery
- ¾ cup ranch dressing *
- ½ cup shredded cheddar cheese
Instructions
- Preheat the oven to 350°F. Spray a casserole dish with nonstick cooking spray, and set aside.
- Mix the cooked rice with the onion powder, garlic powder, salt and black pepper in a large bowl. Set aside.
- Place the diced chicken in a medium bowl. Measure in ½ cup of the wing sauce. Toss to coat and add more if you like it spicy. Set aside.
- Warm the oil in a skillet over medium heat. Add the diced carrots and celery. Cook for 8-10 minutes until softened.
- Pour the vegetables into the large bowl with the rice. Drizzle in the ranch dressing, too. (You can also use blue cheese dressing here.)
- Layer half the rice-vegetable mixture into the casserole dish. Flatten with the back of a spoon. Add all of the chicken, and spread it out evenly. Add the remaining rice-vegetable mixture on top, and flatten again.
- Drizzle the remaining ¼ cup wing sauce on top, then sprinkle on the cheese.
- Bake uncovered in the preheated oven for 20-30 minutes, or until the cheese is melted and beautiful.
- Enjoy warm!
Notes
* use the same amount of blue cheese dressing if you prefer that.
Nutrition
Serving: 1serving | Calories: 406kcal | Carbohydrates: 23g | Protein: 20g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 18g | Cholesterol: 69mg | Sodium: 1561mg | Fiber: 2g | Sugar: 4g
