Chicken Wing Casserole gives you all of the satisfying flavors of chicken wings without having to pull out the fryer! This recipe was designed to use up any leftover wings you may have (think: the day after the SuperBowl!) Leftover chicken wings can be difficult to use up because it is easy to dry them out when reheating, they lose their crispiness, etc. My Chicken Wing Casserole keeps all of the flavor but eliminates all of those issues (it even adds some veggies to the table!).
This casserole is SO customizable! Get creative with toppings and ingredients. Whether you have left over wings, thighs or chicken breasts, you can easily throw this meal together and have some happy campers at the dinner table! If you haven't tried Truff sauce, get your discount link here.
Ingredients you'll need:
- 12-15 left over chicken wings (pulled away from bone and chopped)
- ½ Head of Cabbage (sliced)
- 1 Onion (diced)
- 1 Bell Pepper (diced)
- 1 ½ Cups Chicken Stock
- ¾ Cup Heavy Cream
- 1 tablespoon Corn Starch
- 3 Kraft Mozzarella Slices (cut into 1'' slices)
- 2 ½ Cups Shredded Cheddar
- 6 Cups Cooked Rice (2-3 Cups uncooked)
- 1 tablespoon Oil (avocado or vegetable)
- Nonstick Spray
- Seasoning Ingredients :
- ¾ teaspoon Salt
- ¾ teaspoon Pepper
- ¾ teaspoon Garlic Powder
- ¾ teaspoon Onion Powder
- ¾ teaspoon Chili Powder
- ¾ teaspoon Paprika
Instructions for Chicken Wing Casserole:
Step 1 : Preheat oven to 325℉. Start cooking 2 cups uncooked rice in rice cooker or in a pot on the stove.
Step 2 : Pull away meat from chicken wing bones. Set meat aside. Slice cabbage and dice onion and bell pepper. Slice mozzarella in 1'' strips and grate cheddar cheese.
Step 3 : In a skillet on medium heat, sauté onion, cabbage and bell pepper in oil. Set aside once the vegetables are tender.
Step 4 : Next, make your sauce in a pot on medium heat. Start by adding chicken stock and bringing to a boil. Mix in your slurry (corn starch and 1 oz of heavy cream). Then, add salt, pepper, garlic powder, onion powder, chili powder, and paprika. Once mixed together well, add in the remaining heavy cream. Once you add all ingredients bring to a boil and then reduce to a simmer until the sauce thickens. You want a gravy consistency.
Step 5: In a 9x13 baking dish, spray with nonstick spray and layer rice 1 ½ inches thick on the bottom. Then layer chopped chicken.
Step 6 : Pour sauce over chicken, then layer vegetables, then mozzarella strips and shredded cheese on top.
Step 7 : Bake at 325℉ for 35-40 minutes. Let cool for 10 minutes and serve. Enjoy!
Video of Recipe
Recipe
Chicken Wing Casserole
Equipment
- Cast Iron Skillet
- Oven
- Rice Cooker optional
Ingredients
Casserole Ingredients
- 1 ½ lbs Chicken Wings Cooked (about 12-15 wings)
- ½ Head of Cabbage sliced
- 1 Onion diced
- 1 Bell Pepper diced
- 1 ½ Cups Chicken Stock
- ¾ Cup Heavy Cream
- 1 tablespoon Corn Starch
- 3 Kraft Mozzarella Slices cut into 1'' slices
- 2 ½ Cups Shredded Cheddar
- 6 Cups Cooked Rice 2-3 Cups uncooked
- 1 tablespoon Oil avocado or vegetable
- Nonstick Spray
Seasoning Ingredients
- ¾ teaspoon Salt
- ¾ teaspoon Pepper
- ¾ teaspoon Garlic Powder
- ¾ teaspoon Onion Powder
- ¾ teaspoon Chili Powder
- ¾ teaspoon Paprika
Instructions
- Preheat oven to 325℉.
- Start cooking 2 cups uncooked rice in rice cooker or in a pot on the stove.
- Pull away meat from chicken wing bones. Set meat aside.
- Slice cabbage and dice onion and bell pepper. Slice mozzarella in 1'' strips and grate cheddar cheese.
- In a skillet on medium heat, sauté onion, cabbage and bell pepper in oil. Set aside once the vegetables are tender.
- Next, make your sauce in a pot on medium heat. Start by adding chicken stock and bringing to a boil. Mix in your slurry (corn starch and 1 oz of heavy cream). Then, add salt, pepper, garlic powder, onion powder, chili powder, and paprika. Once mixed together well, add in the remaining heavy cream. Once you add all ingredients bring to a boil and then reduce to a simmer until the sauce thickens. You want a gravy consistency.
- In a 9x13 baking dish, spray with nonstick spray and layer rice 1 ½ inches thick on the bottom. Then layer chopped chicken, then sauce, then vegetables, then mozzarella strips and shredded cheese.
- Bake at 325℉ for 35-40 minutes.
- Let cool for 10 minutes and serve. Enjoy!
Nutrition
Join Chef Tim on YouTube
*This post may contain affiliate link(s), so we may earn a small commission when you make a purchase through links on our site at no additional cost to you. Thank you for your support and understanding.
Comments
No Comments