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