Description
This Cheesy Buffalo Chicken and Rice recipe combines tender shredded chicken with spicy buffalo sauce, creamy cheddar cheese, and perfectly cooked rice for a comforting and flavorful one-pot meal. Enhanced with fresh celery and green onions, this dish offers a delicious balance of heat, texture, and richness that’s perfect for a hearty lunch or dinner.
Ingredients
Scale
Chicken
- 2 cups cooked, shredded chicken
Rice and Broth
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
Buffalo Sauce and Seasonings
- 1/2 cup buffalo sauce (preferably Frank’s RedHot)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Vegetables
- 1/2 cup diced celery
- 1/2 cup diced green onions (divided)
Cheese
- 1 cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for finishing the dish.
- Combine Main Ingredients: In a large oven-safe skillet, mix the uncooked rice, chicken broth, buffalo sauce, garlic powder, onion powder, salt, and pepper together to create the flavorful base.
- Add Chicken and Vegetables: Stir in the shredded chicken, diced celery, and half of the green onions evenly throughout the mixture.
- Simmer on Stove: Bring the skillet mixture to a boil over medium heat, then reduce to a simmer and cover it. Let it cook for 15 minutes, allowing the rice to begin absorbing the liquid.
- Add Cheese: Remove the lid and stir in the shredded cheddar cheese thoroughly until it melts and creates a creamy texture.
- Bake in Oven: Transfer the skillet to the preheated oven and bake the dish for 10-15 minutes, or until the rice is fully cooked and the top is slightly golden brown.
- Serve and Garnish: Take the skillet out of the oven, let it cool for a few minutes, then garnish with the remaining green onions before serving.
Notes
- Use a large oven-safe skillet or a Dutch oven to ensure even cooking and easy transfer to the oven.
- Adjust the amount of buffalo sauce based on your spice preference.
- For extra creaminess, you can stir in a splash of cream or sour cream with the cheese.
- If you prefer a milder dish, substitute the buffalo sauce with a milder hot sauce or barbecue sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: American
Keywords: Buffalo Chicken, Cheesy Chicken Rice, One-Pot Meal, Spicy Chicken Dinner, Comfort Food
