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Buffalo Chicken and Rice Casserole
At a Glance
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 1 hr
- Servings
- 4.00 - serving(s)
Categories
- Casserole
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Includes: dairy
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Buffalo Chicken and Rice Casserole brings together 4 chicken breasts, cooked & diced, 1 cup white rice, cooked, 1 (10 1/2 ounce) can cream of chicken soup in a practical dish for home cooking. It takes about 1 hr to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 4 chicken breasts, cooked & diced
- 1 cup white rice, cooked
- 1 (10 1/2 ounce) can cream of chicken soup
- 5 ounces water (1/2 can)
- 1/2 cup hot sauce
- 1/3 cup bleu cheese salad dressing
- 1 sleeve Ritz cracker, crushed
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Instructions
Place cooked rice in bottom of 8x11 casserole dish.
Add can of cream soup and 1/2 can of water; mix well.
In mixing bowl, mix chicken with Frank's buffalo sauce.
Put the chicken on top of the rice in the casserole dish.
Drizzle bleu cheese or ranch dressing over chicken (use desired amount--it doesn't need to be spread evenly--just drizzled).
Sprinkle crushed Ritz crackers over the casserole.
Optional--drizzle a little melted butter over Ritz if you like them browned & not as crispy. Bake at 350 for 30 minutes.
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