I’ve been on a healthy casserole and skillet kick lately (this jalapeno popper chicken casserole and steak and sweet potato skillet are favorites!) and I’m so excited to share my latest rendition. Welcome this easy and healthy buffalo chicken casserole with rice!
I really couldn’t decide to call this dish a casserole or a skillet. It has all the aspects of a casserole – it has protein, veggies, starch, cheese, and sauce. But comes together more like a skillet as it is cooked on the stove (in just 30 minutes!). It is the best of both worlds!
By now you probably know I am obsessed with all things buffalo chicken – from burgers to stuffed sweet potatoes to soup and classic buffalo chicken tenders. It’s one of my favorite flavor combinations and the possibilities are endless.
This easy chicken casserole is like buffalo chicken dip but made into a comforting and cozy casserole. It’s hearty, filling, absolutely delicious, and hits the spot when craving something comforting, but still want to keep it healthy, and easy!
Why we love this buffalo chicken casserole recipe
- it’s made from 10 simple ingredients
- only requires one pan!
- it makes a healthy and macro-balanced meal – we have protein from the chicken, carbohydrates from the rice, some healthy fats from the cheese and buffalo sauce, and fiber from the veggies.
- great for meal prep – the leftovers save great or you can make it ahead of time for meal prep for the week.
Ingredients
- olive oil
- onion
- carrots
- celery
- bell pepper
- white rice
- shredded chicken
- broth
- buffalo sauce – homemade or store-bought will work.
- cheddar cheese
- salt and pepper
How to make buffalo chicken casserole
- Rinse your rice. Place rice in a fine mesh strainer and rinse for 1-2 minutes until water runs clear.
- 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.
- 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.
- 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.
- Enjoy! Top with topping and enjoy!
How to make shredded chicken
We usually have shredded chicken in our house at all times. It makes for super easy meals during the week. Here are some ways to make it.
- instant pot – pour water or broth into your pressure cooker to cover the bottom. Add chicken breasts. Close the lid and make sure it is locked and the valve is set to seal. Set on manual mode for high pressure for 13 minutes. The amount of time will depend on how thick your breasts are. Let the pressure release naturally or turn the valve to venting for quick pressure release. Remove and add to a bowl and shred with 2 forks.
- crockpot – pour water or broth into your slow cooker to cover the bottom. Add chicken breasts. Cook on low for 6-8 hours or high for 3-4 hours. Remove and add to a bowl and shred with 2 forks.
- stovetop – add chicken to a large pot. Cover with 1 inch of water. Bring to a boil and then reduce to a simmer. Let simmer for 10-16 minutes or until internal temperature reaches 165 degrees. Remove and add to a bowl and shred with 2 forks.
If you don’t want to make it or don’t have time, you can also use a store-bought rotisserie chicken!
Make it low-carb
If you want to make this low carb, you can swap out the white rice for cauliflower rice. I have not tried this, but it should work.
To do this, I would suggest using 3-4 cups of cauliflower rice. After softening the carrots, onion, and celery, add cauliflower rice with the peppers and cook for 3-4 minutes until soft. Add the chicken and buffalo sauce and mix well.
You will not need to add the broth. If needed you can add a little splash of broth to make sure it doesn’t dry out, but cauliflower rice doesn’t absorb liquid as white rice does. Top with cheese and let melt.
Rice is very neutral in taste so the cauliflower might change the flavor a little. Using cauliflower will significantly reduce the total number of carbs in this recipe.
What to serve with buffalo chicken casserole
There is no wrong way to serve this chicken and rice casserole. It makes a balanced meal on its own but can be served with a few things as well.
- serve with a side salad or some roasted veggies
- with chips – corn or plantain are my favorites
- cut-up veggies – I love carrots, peppers, celery, and cucumbers
- toppings – more buffalo/hot sauce, blue cheese, ranch dressing, avocado, green onion, cilantro, yogurt, or sour cream
Meal prep
What I love most about this healthy chicken casserole is that it is so easy to throw together. Depending on how much prep you want to do, you can either meal prep it all or just a few components. Here are a few suggestions for prepping:
- partial prep – cook the veggies and prep your chicken. Store separately in the fridge until you are ready to make the rest. When you are ready, add them to a hot greased pan, mix in the rice and the remaining ingredients, and cook according to the directions.
- full prep – follow the directions as written.
Storage and reheating
- refrigerator – store it in an airtight container in the fridge for up to 4-5 days.
- freezer – this recipe would be perfect to freeze. You can either freeze the whole recipe in a large container or individual servings. It should last up to 3 months in the freezer. When ready to eat, let defrost in the fridge or on the counter. Either bake it in the oven to warm through (if whole) or if you have an individual piece, microwave it or heat it in a skillet.
- reheating – reheat it in the microwave or a skillet until warmed through.
Substitutions and additions
- olive oil – any kind of neutral oil, butter, or ghee will work.
- shredded chicken – you can use ground chicken instead of shredded if you like. If using ground, add once the carrots and onion mixture is slightly softened and cook until browned. Follow the rest of the directions as written. You can also use shredded chicken thighs instead of breasts.
- rice – if you want to make this low-carb, you can swap out the white rice for cauliflower rice. See the section above for directions.
- broth – any kind of broth will work (chicken, beef, turkey, or veggie) or bone broth will also work. You could also use water if you don’t have any broth, it just won’t be as flavorful.
- buffalo sauce – homemade or store-bought will work interchangeably for this recipe. I prefer homemade as it has more flavor.
- cheese – use dairy-free or leave it off.
Here are some additions you can add:
- spices – add some garlic powder, onion powder, or even cayenne pepper for more of a kick.
- veggies – any kind of veggies will work to add to this casserole. You can add more of the ones used or swap them with something else. Broccoli, cauliflower, zucchini, or even jalapenos will be good substitutes, just make sure they are cut uniformly to ensure even cooking.
- bacon – for some richness.
More healthy casserole recipes
- jalapeno popper chicken casserole
- ground turkey spaghetti squash casserole
- chicken fajita casserole
- chili spaghetti squash casserole
- chicken taco casserole
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Buffalo Chicken Casserole
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
- Rinse your rice. Place rice in a fine mesh strainer and rinse for 1-2 minutes until water runs clear.
- 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.
- 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.
- 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.
- Enjoy! Top with toppings of choice and enjoy!
Lola says
Hi! Can I make this with ground chicken? If so, what should I change about the recipe? Thanks!
Kelly Nardo says
Hi, Lola! Yes, that would work great. Simply sauté your chicken first and remove it from the pan. Then add your veggies and once they are done, add it back to the pan and follow the directions as written. I am thinking the shredded chicken will have a little more volume to it than ground, so you might have to adjust the broth some. It’s hard to say without trying it though. The liquid should just come to the top of the ingredients in the pan. I would use a 1 or 1.5 pounds of ground chicken (before it is cooked). I hope that helps!