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Cheesy Buffalo Chicken Casserole
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Buffalo ranch chicken and rice casserole: Layers of tender chicken, creamy ranch dressing, and gooey cheese for a delicious twist on a classic favorite.
Ingredients:
  • 1 (14 ounce) package chicken tenders
  • 1 (8 ounce) package cream cheese, softened
  • 0.5 cup ranch dressing
  • 0.33333334326744 cup Buffalo wing sauce
  • 2 tablespoons water
  • 2 cups shredded Colby Jack cheese
  • 2 cups cooked rice
  • 2 cups shredded sharp Cheddar cheese
  • 2 cups crushed corn chips (such as Tostitos®)
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C).
  • Bring a generous pot of boiling water to the boil, then gently drop in the chicken tenders. Cook until fully cooked, reaching an internal temperature of at least 165 degrees F (74 degrees C), for about 10 to 15 minutes. Drain and cool slightly for about 5 minutes until easy to handle. Use two forks to shred the chicken.
  • In a blender, whip cream cheese until velvety. Incorporate ranch dressing, Buffalo wing sauce, and water; blend until creamy. Fold in shredded chicken and Colby Jack cheese.
  • Spread rice evenly in a 9x13-inch baking dish, then pour the flavorful Buffalo chicken mixture over the rice. Sprinkle a generous amount of Cheddar cheese on top before covering the dish with aluminum foil.
  • Bake until the Cheddar cheese is golden and bubbling, for around 45 minutes. Top with corn chips.

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