Buffalo Chicken Casserole

About This Recipe

Buffalo chicken casserole combines your favorite aspects of buffalo chicken and packs it into a comforting and healthy chicken casserole recipe. Loaded with shredded chicken, rice, veggies, and a delicious buffalo sauce and then topped with shredded cheese. It's made in one pan, ready in 30 minutes, high in protein, and gluten-free.

Ingredients

• 1 tablespoon olive oil
• 1 cup diced onion ((120 grams))
• 1 cup diced carrots ((125 grams))
• 1 cup diced celery ((120 grams))
• 2 cups diced bell pepper ((240 grams))
• 1 cup white rice ((uncooked))
• 3 cups shredded chicken ((12 ounces))
• 2 cups chicken broth
• 3/4 cup buffalo sauce (*)
• 1/2 cup shredded cheddar cheese ((1.5 ounces))
• salt and pepper, to taste
• optional toppings: avocado, green onion, hot sauce, yogurt, sour cream, parsley...

Instructions

1. Rinse your rice. Place rice in a fine mesh strainer and rinse for 1-2 minutes until water runs clear.
2. Saute your veggies. Heat a large enameled cast iron, cast iron, or nonstick pan over medium-low heat. Make sure you have a lid for the pan you are using. Add olive oil and let it get hot. Add onion, carrots, celery, and a pinch of salt and pepper and saute, stirring occasionally, for 5 minutes until softened. Add diced peppers and saute for another 3-4 minutes.
3. Make casserole. Add rice and shredded chicken and stir to combine. Add broth and buffalo sauce. Mix well again to make sure it is fully incorporated and nothing is stuck to the bottom. Cover the pan with a lid and turn up the heat to medium. Let it simmer for about 12-15 minutes.
4. Melt cheese. After 12-15 minutes, the liquid should be mostly absorbed and the rice cooked. Remove the lid, sprinkle the cheese on top, and turn the heat down to low. Let the cheese melt for 1-2 minutes.
5. Enjoy! Top with toppings of choice and enjoy!