There is something undeniably comforting about a bowl of cheesy chicken and rice. But let’s be honest traditional casseroles can sometimes be a little bland. That is why I love giving the classic “Grandma-style” bake a fiery makeover. This dish takes the creamy, hearty elements we love and spikes them with the bold tang of buffalo sauce.
The best part? It comes together in just 30 minutes. By using pre-cooked rice (a great way to use leftovers!) and rotisserie chicken, you skip the long bake time and get straight to the good stuff: gooey cheese, tender veggies, and that addictive spicy kick. It is a full meal in one skillet that feels like a hug in a bowl.
Why You Will Crave This “Spicy Comfort” Meal
This recipe lives in the intersection of “healthy-ish” and “total indulgence.”
- Speedy Dinner: Since the protein and grains are pre-cooked, you are really just marrying the flavors and melting the cheese.
- One Pan Wonder: If you use an oven-safe skillet, you can sauté, mix, and broil everything in the same pan. Less cleanup = happier cook.
- Protein Packed: Loaded with chicken and cheese, it is surprisingly filling.
- Customizable Heat: You control the buffalo sauce ratio. Keep it mild for the kids or blaze it up for heat seekers.
Ingredients
- Cooked Rice: White or brown rice works. Day-old rice is actually better because it holds its texture in the sauce.
- Cooked Chicken: Shredded rotisserie chicken or cubed leftovers are perfect.
- Buffalo Sauce: I rely on Frank’s RedHot, but my homemade buffalo sauce adds a buttery richness that bottled stuff can’t match.
- Aromatics: Diced onion, celery, and carrots give it that classic “chicken soup” base flavor.
- Ranch Dressing: This adds creaminess and cools down the heat.
- Cheese: Sharp cheddar is non-negotiable for flavor, but mozzarella helps with the “pull.”
- Blue Cheese (Optional): If you are a purist, a sprinkle of blue cheese crumbles on top is chef’s kiss.
The Best Cheesy Buffalo Chicken Rice Casserole (30-Minute Dinner)
- Total Time: 30
- Yield: 4 servings
- Diet: Gluten Free
Description
A 30-minute one-pan dinner loaded with shredded chicken, tender rice, and veggies, all tossed in a creamy buffalo ranch sauce and topped with melted cheddar.
Ingredients
2 tbsp butter or oil
1 small yellow onion, diced
2 stalks celery, diced
2 carrots, peeled and diced
3 cups cooked rice (white or brown)
2 cups cooked chicken, shredded
1/2 cup buffalo sauce (plus more for serving)
1/2 cup ranch dressing
1/4 cup chicken broth (optional, for moisture)
1.5 cups shredded cheddar cheese (divided)
Green onions or cilantro for garnish
Instructions
1. Preheat your oven’s broiler to high.
2. In a large oven-safe skillet over medium heat, melt the butter. Add the onion, celery, and carrots. Sauté for 5-7 minutes until the vegetables are softened.
3. Add the cooked rice and shredded chicken to the skillet. Stir to combine.
4. Pour in the buffalo sauce and ranch dressing. Stir well to coat everything evenly. If the mixture looks dry, stir in the chicken broth.
5. Mix in 1/2 cup of the shredded cheddar cheese until melted.
6. Flatten the mixture in the skillet and top with the remaining 1 cup of cheddar cheese.
7. Place the skillet under the broiler for 2-3 minutes, watching closely, until the cheese is bubbly and golden brown.
8. Garnish with green onions and serve immediately.
Notes
**Rice Tip:** This is a perfect way to use leftover takeout rice. If using fresh hot rice, you can skip the broth.
**Veggie Boost:** Stir in a cup of frozen corn or peas with the chicken for extra color and sweetness.
- Prep Time: 10
- Cook Time: 20
- Category: Main Dish
- Method: Stovetop/Broil
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 3g
- Sodium: 1050mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
How to Make It (The Skillet Method)
- Sauté the Veggies. In a large oven-safe skillet, sauté your onion, celery, and carrots in a little butter or oil until soft (about 5-6 minutes).
- Combine the Base. Stir in the cooked rice and shredded chicken.
- Sauce It Up. Pour in the buffalo sauce and ranch dressing. Stir well so every grain of rice is coated in the creamy, spicy mixture. If it looks too dry, add a splash of chicken broth.
- Cheesify. Stir in half of the cheddar cheese until melted and gooey.
- Broil. Top with the remaining cheese. Pop the skillet under the broiler for 2-3 minutes until the cheese is bubbling and golden brown.
- Garnish. Top with sliced green onions or fresh cilantro and serve hot.
Variations & Serving Ideas
This casserole is a blank canvas.
- Cauliflower Swap: Use cauliflower rice instead of white rice for a lower-carb version that mimics my Low-Carb Buffalo Chicken Cauliflower Casserole.
- Dip Mashup: If you love my Buffalo Chicken Dip Crockpot recipe, stir in 4 oz of cream cheese for an ultra-rich, dip-like consistency.
- Crunchy Top: sprinkle crushed tortilla chips or Ritz crackers on top before broiling for a texture contrast like my Buffalo Chicken Casserole.
- Soupier Version: Add 2 cups of chicken broth to turn this into a hearty Buffalo Chicken Soup with rice.
- Wrap It: Use leftovers to fill burritos or quesadillas for a quick lunch the next day, similar to my Buffalo Chicken Quesadilla.
Final Thoughts
This Cheesy Buffalo Chicken Rice Casserole is the ultimate solution for “I don’t know what to make” nights. It uses pantry staples, cooks fast, and delivers big, bold flavors that satisfy the whole family. It is spicy, cheesy, and exactly what comfort food should be.
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