If you love buffalo sauce, this buffalo chicken casserole is for you. Chicken, rice, and vegetables bake in a tangy, spicy broth, topped with a layer of melty cheese. It’s an easy weeknight dinner, with no need to cook the rice beforehand. Bold flavor, very little prep work.
What I love about this Buffalo Chicken Casserole is that it takes all the flavor of buffalo wings and turns it into an actual meal.
The chicken and rice cook right in the sauce with no need to dirty extra pans. The rice soaks up the hot sauce and broth, with no cooking beforehand, which means every bite tastes like buffalo chicken instead of just the top layer.
Mozzarella melts into this gooey, creamy layer that makes the casserole feel cozy and complete. Plus, it’s a one-pan recipe, which is exactly the kind of dinner I want on a busy weeknight or when friends are over for game day. It’s simple, bold, and always a hit.
Ingredients
See the recipe card for exact amounts.
- Chicken broth: I like using broth instead of water because it gives the rice more flavor.
- Hot sauce: Hot sauce is the star here. I stick with Frank’s RedHot sauce because it’s tangy, spicy, and classic. It’s exactly what you expect when you think “buffalo chicken.” Use Xtra hot if you really love spice.
- Unsalted butter: Melts into the hot sauce and gives it that rich, slightly creamy finish that makes buffalo sauce so addictive.
- Onion powder, garlic powder, dried parsley: Adds background flavor and keeps this recipe fast and simple.
- Salt & Pepper: Essential for seasoning. You’ll heat the broth before adding it to the dish, so taste for seasoning and add salt and pepper as needed.
- Chicken breasts: I go with chicken breast because it cooks quickly and stays lean, but the broth keeps it juicy.
- Carrot & celery: Adds natural sweetness and just goes with buffalo chicken.
- Mozzarella cheese: Melts well for a cheesy finish.
Substitutions
- If you’re sensitive to spice, you can cut back on the hot sauce or swap in a milder one. On the flip side, if you want it spicier, add a splash more hot sauce, try Franks’ Xtra hot, or add a pinch of red pepper flakes.
Instructions
Prep Tips
In a saucepan, combine chicken broth, hot sauce, butter, onion powder, garlic powder, parsley, salt, and pepper. Bring to a boil. This is so important, it’s what allows the rice to cook in the time that it does.
Spread the carrots and celery in a 9 x 13 casserole dish.
Add the diced chicken in an even layer.
Sprinkle the rice evenly over the top.
Pour the boiling broth mixture over everything, making sure the rice is covered.
Cover the dish tightly with foil and bake for 45 minutes.
Remove the foil and sprinkle with mozzarella cheese.
Return to the oven for 5–10 minutes, or broil for 2–3 minutes, until the cheese is melted and golden.
Tips for Making Rice Casseroles
- Dice the carrots and celery to a similar size so they cook through at the same rate as the chicken and rice.
- Pouring boiling broth over the rice helps it cook evenly in the oven and prevents undercooked grains. Don’t skip this, or the rice won’t cook. I’ve tested this extensively, and rice casseroles will take more than double the time in the oven when you don’t use boiling liquid.
- Cover tightly with foil. This traps steam and ensures the rice cooks properly. I’ve also tested this, and foil is one of the most important steps. Skipping the foil will cause the casserole to take more than doulbe the amount of time to cook as result in dried, burnt grains of rice on top. You need foil or a lid.
- Check the rice before adding cheese. If it looks undercooked, re-cover and bake for another 5–10 minutes before topping with cheese.
- Broil carefully. Cheese can go from golden to burnt quickly, so keep a close eye during broiling.
More Casserole Recipes
Storage
Cool the casserole completely before storing. Transfer leftovers into an airtight container and refrigerate for up to 3–4 days. To reheat, cover with foil and warm in the oven at 350°F (180°C) until hot, or microwave individual portions.
FAQs
With a half cup of Frank’s RedHot, the casserole has medium heat. It’s spicy but balanced by the cheese and broth. You can reduce the hot sauce to a third cup if you prefer mild. I have a high heat tolerance.
Buffalo Chicken Casserole
Equipment
Ingredients
- 2 cups chicken broth
- ½ cup hot sauce like Frank's RedHot
- 2 tablespoons butter
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 14 oz chicken breasts diced, about 2 large chicken breasts
- 1 carrot
- 2 celery rib
- 1 cup long grain white rice
- 1 ½ cups mozzarella cheese 150 grams
Instructions
- Preheat your oven to 400°F (200°C).
- In a small pot, combine the broth, buffalo sauce, butter, and spices. Bring to a boil.
- In a 9 x 13 casserole dish, spread the diced chicken, onion, carrot, and celery. Sprinkle the rice evenly.
- Pour the hot broth over, make sure the rice is submerged.
- Foil and bake for 45 minutes.
- Remove the foil, and add the cheese.
- Return to the oven to bake for 5-10 minutes, or broil for 2-3 minutes, watching carefully.
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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