Buffalo Chicken and Rice Casserole

Loaded with spicy buffalo sauce and oozing melted cheese, this is the best buffalo chicken casserole around and definitely worth a try.

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Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Servings8

If you’re a fan of buffalo chicken, you’re in for a real treat! This hearty dish combines all the flavors we love, from classic buffalo wings to cheesy baked goodness and cauliflower rice, for a truly tantalizing taste.

What is Buffalo Chicken Rice Casserole?

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Buffalo chicken casserole is a mouth-watering dish that is sure to please any food lover.

With its juicy chicken pieces layered in a creamy, spicy sauce, every bite is packed with a burst of flavor. The melted cheese and crispy breadcrumbs on top add the perfect balance of texture and richness.

Ingredients for Buffalo Chicken and Rice Casserole

Buffalo Chicken Casserole Recipe Substitutions and Additions

CHICKEN: You can substitute shredded cooked chicken breast for the shredded rotisserie chicken in this delicious recipe.

PARSLEY: You can substitute chopped fresh cilantro for the chopped fresh parsley. Or change it up and add green onions on top of your casserole for a little bit of greenery.

CHEESE: You can substitute crumbled gorgonzola cheese for the blue cheese in this buffalo cauliflower chicken casserole. You can also drizzle a bit of blue cheese dressing over the casserole if you need just a bit more blue cheese in your life.

How to make Buffalo Chicken Casserole

Mix up all the ingredients and spread the mixture into a casserole dish before topping it with tangy cheese before baking to golden, gooey perfection.

STEP ONE: Microwave the riced cauliflower for 5 minutes. Allow the bag to rest for 2 to 3 minutes before opening the bag.

STEP TWO: Add the heavy cream and softened cream cheese to a heavy-bottomed 4 to 5-quart saucepan over medium heat. Stir constantly until the cream begins to simmer and the cream cheese is melted, about 4 to 5 minutes.

STEP THREE: Whisk in the buffalo wing sauce, sriracha, kosher salt, cracked black pepper, and chipotle powder.

STEP FOUR: Whisk in 1½ cups of shredded Colby jack cheese and 1 cup of the crumbled blue cheese. Whisk constantly until the shredded cheese and blue cheese is completely melted; this will take about 2 to 3 minutes. Remove from the heat.

STEP FIVE: Preheat the oven to 350°F. Spray a 9×9 casserole dish with nonstick cooking spray. Set it aside.

STEP SIX: Stir in the shredded chicken and the steamed riced cauliflower. Pour the mixture into the prepared baking dish. Sprinkle the remaining shredded Colby jack cheese over the casserole. Bake for 20 to 25 minutes or until slightly golden and bubbly. Allow the casserole to rest for 5 minutes. 

STEP SEVEN: Garnish with the remaining crumbled blue cheese and the chopped fresh parsley. Serve immediately.

How to serve Buffalo Chicken Casserole with Rice

This creamy buffalo chicken casserole makes an easy dinner recipe for busy weeknights. The next time you are craving something with a bit of a kick, serve this dish along with a side salad such as our Caesar salad or tomato cucumber salad for a complete meal.

Or maybe you’re craving something carby and comforting to soak up all those zesty flavors, and a side of buttery cornbread might just do the trick.

If you love this popular buffalo chicken flavor, our buffalo chicken dip and buffalo chicken pinwheels are two more of our favorite recipes. 

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Storing Buffalo Chicken Cauliflower Casserole

Whether you’re planning for leftovers or prepping in advance, here’s how you can store this flavorful dish to ensure it stays fresh and delicious.

MAKE AHEAD: If you want to save time on the day of serving, you can prepare the buffalo chicken casserole ahead of time. Simply follow the recipe as directed, but instead of baking it, cover the assembled casserole tightly with plastic wrap or aluminum foil and place it in the refrigerator.

The casserole can be assembled and refrigerated for up to 24 hours before baking.

IN THE FRIDGE: Store any leftovers of this simple meal in an airtight container in the refrigerator for up to 4 days. 

IN THE FREEZER: You can freeze the baked casserole for up to 2 months. Allow the casserole to thaw overnight in the fridge before reheating and serving.

This fabulous one-dish wonder combines all the delicious flavors of classic buffalo chicken wings and melty cheese into one awesome recipe. Without a doubt, this buffalo chicken casserole is sure to hit the spot for a savory and easy dinner.

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Buffalo Chicken Rice Casserole

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Loaded with spicy buffalo sauce and oozing melted cheese, this is the best buffalo chicken casserole around and definitely worth a try.

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 8

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Ingredients

  

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• 12 ounces frozen riced cauliflower (I used Great Value’s steamable riced cauliflower)
• 1 cup heavy cream
• 8 ounces cream cheese, softened
• ⅔ cup buffalo sauce, your favorite brand, I used Franks’s
• 1 tablespoon sriracha
• 1 teaspoon kosher salt
• ½ teaspoon fresh cracked black pepper
• ¼ teaspoon ground chipotle powder
• 3 cups freshly shredded Colby jack cheese, divided in half
• 1¼ cups crumbled blue cheese, divided into 1 cup and ¼ cup
• 2 cups shredded rotisserie chicken
• 2 teaspoons chopped fresh parsley, optional garnish

Instructions

 

• Microwave the riced cauliflower for 5 minutes. Allow the bag to rest for 2 to 3 minutes before opening the bag.
• Add the heavy cream and softened cream cheese to a heavy-bottomed 4 to 5-quart saucepan over medium heat. Stir constantly until the cream begins to simmer and the cream cheese is melted, about 4-5 minutes.
• Whisk in the buffalo sauce, sriracha, kosher salt, cracked black pepper, and chipotle powder.
• Whisk in 1½ cups of shredded Colby jack cheese and 1 cup of the crumbled blue cheese. Whisk constantly until the shredded cheese, and blue cheese is completely melted; this will take about 2 to 3 minutes. Remove from the heat.
• Preheat the oven to 350°F. Spray a 9×9 baking dish with nonstick cooking spray. Set it aside.
• Stir in the shredded rotisserie chicken and the steamed riced cauliflower. Pour into the prepared baking dish. Sprinkle the remaining shredded colby jack cheese over the casserole. Bake for 20 to 25 minutes or until slightly golden and bubbly. Allow the casserole to rest for 5 minutes.
• Garnish with the remaining crumbled blue cheese and the chopped fresh parsley. Serve immediately.

Notes

• It is best to grate the cheese from a block. Shredded cheese that you buy in the grocery store tends to have a coating that prevents it from melting quite as well.
• You can easily assemble this dish ahead of time and then bake it right before serving.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your casserole at the lower end of the recommended baking time.

Nutrition

Calories: 481kcal | Carbohydrates: 6g | Protein: 20g | Fat: 43g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 125mg | Sodium: 1599mg | Potassium: 315mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1495IU | Vitamin C: 22mg | Calcium: 508mg | Iron: 1mg

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