Buffalo Chicken Casserole
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!
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.
Video
Nutrition
Calories: 635kcalCarbohydrates: 45gProtein: 44gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 135mgSodium: 2330mgPotassium: 570mgFiber: 3gSugar: 4gVitamin A: 6728IUVitamin C: 42mgCalcium: 450mgIron: 2mg
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