This easy Buffalo Chicken Casserole is made entirely in one skillet with just 15 minutes of prep for a saucy, cheesy, spicy meal the whole family will love!
When buffalo chicken wings and casseroles get together, things get spicy! The mix of spicy heat, tangy vinegar and buttery richness is a flavor that's crave-worthy. I wanted to make it into a quick weeknight meal the whole family can enjoy!
If you like this easy recipe, be sure to try some of our other chicken casserole dishes like the Southern Chicken Casserole, Buffalo Chicken and Tater Tot Casserole or the Chicken and Hashbrown Casserole.
Reader Review: "I loved being able to sneak vegetables into this! I don't even think the kids noticed!" - Jenni
Why You'll Love this Recipe
- Less Than 15 minutes of Prep - This recipe is great for busy weeknight meals and makes even better leftovers. After sautéing vegetables, you simply mix everything together and pop it in the oven!
- Easy To Customize - Tone it down by serving it with sour cream or a homemade ranch dressing, or turn it up with extra hot sauce and jalapeños.
- One Skillet Meal - keep the detailed sentence unbolded.
- The Flavor Bomb - Tone it down by serving it avocado, sour cream or drizzle with a homemade ranch dressing. Spice it up with extra hot sauce, jalapeños or chilis in adobo.
Ingredients
- Vegetables: Onion, carrots, celery and bell peppers make a great combo to bring a nutritional value to the casserole. It also adds texture and appealing color.
- Oil: I like to use olive oil or a neutral option like avocado oil. This will be used to sauté the vegetables.
- Rice: Any rice will work, but I love a long grain white rice the best. Keep in mind brown rice will need more cook time.
- Chicken: Use precooked shredded chicken. Try my crockpot method or buy a rotisserie chicken to make this even easier for a weeknight meal.
- Chicken Broth: Needed to add flavor and for cooking the rice.
- Buffalo Sauce: Use your favorite buffalo sauce! It's also fun to get creative with flavors here. A spicy garlic or a Nashville hot work great!
- Cheddar Cheese: This recipe calls for 2 cups but don't feel limited. More the better if you ask me!
- Salt and Pepper: To taste. This will be added to flavor the veggies.
How to Make A Buffalo Chicken Casserole
1. Prep Work: Preheat oven to 375°F. Dice onions, carrots, celery and bell pepper.
2. Cook Vegetables: In an oven safe 10 or 12 inch skillet, heat oil on a medium heat. Sauté carrots for 3 minutes. Then, add in onion, celery and bell pepper. Cook until soft (about 7-10 minutes). Add oil if needed.
3. Make Casserole: Mix in rice to the vegetables and pour broth over the top. Then, stir in chicken and buffalo sauce while scrapping the bottom of the skillet.
4. Bake: Top the casserole with the cheese, cover and bake for 30 minutes (or until rice is cooked and broth is cooked out).
5. Serve: Allow it cool for 5-10 minutes and serve with ranch, blue cheese or your favorite toppings.
Made this recipe? Let me know!
How To Video
Expert Tips
- Cook Time - If choosing to use brown rice, you'll need to increase your cook time. Check rice for doneness at the 20 minute mark to keep an eye on it. The broth should be cooked out when you remove it from the oven.
- Spray the Foil - To keep the aluminum foil from touching the cheese, spray the foil with oil so that it doesn't pull the cheese away when you remove it.
- Rinse the Rice - Rinse off the extra loose starch to avoid a gummy texture. This also removes any dust or unwanted debris from factory packaging and shipping.
Substitutions and Variations
- Sauce Swap - Keep everything the same...but swap out the buffalo wing sauce for garlic parmesan, lemon pepper, BBQ, or another favorite of yours.
- Make it Dairy Free and Gluten Free - If using a gluten free buffalo sauce and cheese, you're all set for a Gluten-Free buffalo chicken casserole! To make it dairy-free, leave off the cheese and double check your buffalo sauce for ingredients.
Storage
This can be stored in the fridge in an airtight container for up to 4 days.
Freeze it in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven or microwave.
FAQs
Stir in another ½ cup of broth, cover and bake for another 10 minutes.
Yes! Once you've sautéed the vegetables, move them to a baking dish and follow the steps the same as listed above.
What to Serve with Buffalo Chicken Casserole
- Pair with Sides - Pair with butter and bread or a Mac and cheese for a more filling option, or a lighter side like a fruit salad or Crispy Baked Green Beans if you're going for a healthier option.
- Toppings - Top it with hot sauce, bacon, green onions, parsley, avocado or creamy options like ranch and sour cream.
- Desserts - Serve this with a cold dessert to cool off the pallet. Something like a No-Bake Banana Pudding or Chocolate Pie goes great with this dish!
More Popular Casserole Recipes
Made this recipe? Let me know!
Recipe
Buffalo Chicken Casserole
Equipment
- 10 or 12 Inch Skillet
- Oven
Ingredients
- 1 tablespoon Olive Oil or avocado oil
- ½ Sweet Onion diced
- 2 Carrots (1 cup) diced
- 2 Stalks Celery (1 cup) diced
- 1 Bell Pepper (1½ cup) diced
- 1 Cup Uncooked White Rice
- 3 Cups Shredded Chicken
- 1 Cup Buffalo Sauce
- 8 oz Block of Cheddar Cheese shredded
- Salt and Pepper to taste
- Ranch or Sour Cream optional topping
Instructions
- Prep Work: Preheat oven to 375°F. Dice onions, carrots, celery and bell pepper.
- Cook Vegetables: In an oven safe 10 or 12 inch skillet, heat oil on a medium heat. Sauté carrots for 3 minutes. Then, add in onion, celery and bell pepper. Cook until soft (about 7-10 minutes). Add oil if needed.
- Make Casserole: Mix in rice to the vegetables and pour broth over the top. Then, stir in chicken and buffalo sauce while scrapping the bottom of the skillet.
- Bake: Top the casserole with the cheese, cover and bake for 30 minutes (or until rice is cooked and broth is cooked out).
- Serve: Allow it cool for 5-10 minutes and serve with ranch, blue cheese or your favorite toppings.
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