Easy Buffalo Chicken Casserole
A cheesy baked casserole that layers spicy buffalo chicken over a golden rice crust in one pan. Comforting, bold, and perfect for weeknights.
Ingredients
- 2 cups cooked basmati rice
- 2 large eggs
- 1/2 cup shredded mozzarella cheese (for crust)
- 1 cup shredded mozzarella cheese (topping)
- 1/4 cup water
- Salt and pepper, to taste
- 2 tbs olive oil
- 1 lb boneless, skinless chicken breasts (or thighs), cubed
- 1/2 cup buffalo hot sauce (mild or medium)
- 1/2 cup heavy cream
Instructions
- Preheat oven to 375°F (190°C).
- In a food processor or blender, pulse cooked rice, eggs, 1/2 cup mozzarella, water, salt, and pepper until a stiff mixture forms.
- Press the rice mixture into an 8x8-inch baking dish lined with parchment paper. Drizzle olive oil over the crust and bake for 12 minutes.
- In a large skillet, cook cubed chicken over medium heat until golden and nearly cooked through.
- In the same skillet, add hot sauce and heavy cream. Cook for 2-3 minutes until the chicken is fully cooked and the sauce thickens.
- Spread the buffalo chicken mixture over the baked rice crust.
- Top with remaining mozzarella cheese and return the dish to the oven. Bake for 12-15 minutes until golden and bubbly.
- Let cool for 5-10 minutes before slicing and serving.
Notes
Use day-old rice for the best texture.
Jasmine rice can be used as a substitute for basmati.
For a lower-fat version, replace heavy cream with whole milk and reduce mozzarella slightly.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Jasmine rice can be used as a substitute for basmati.
For a lower-fat version, replace heavy cream with whole milk and reduce mozzarella slightly.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 26gProtein: 32gFat: 23gSaturated Fat: 14gCholesterol: 85mgSodium: 240mgFiber: 1gSugar: 3g
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