Buffalo Chicken and Rice Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Buffalo chicken and rice baked in a casserole with cream cheese, hot sauce, and cheddar for a tangy, creamy, spicy dish. The buffalo wing flavors infuse tender chicken and rice. It's comfort food with a spicy kick, perfect for family dinners or casual entertaining.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tablespoons olive oil
- 1 small yellow onion (diced)
- 2 medium carrots (diced or thinly sliced)
- 1 stalk celery (diced or thinly sliced)
- 4 cloves garlic (minced)
- salt and freshly ground black pepper (to taste)
- 1½ cups white long grain rice
- 1 block (8 ounces) cream cheese (softened)
- 3 cups low-sodium chicken broth
- 1 pound shredded cooked chicken
- ¾ cups Buffalo sauce (I use Frank’s Red Hot Sauce)
- 1½ cups shredded white cheddar cheese
- sliced green onions (blue cheese crumbles, and sour cream, for serving)
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 1301mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 346mg
- Calcium
- 204mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1301MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.