I am always on a healthy casserole and skillet kick. One pan and fewer dishes? Say no more! This healthy buffalo chicken and rice casserole is one of my favorite renditions.
I really couldn’t decide whether 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 40 minutes!). It is the best of both worlds!
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And 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 with the addition of rice and vegetables. It’s hearty, filling, absolutely delicious, and hits the spot when craving something comforting, but still want to keep it healthy and easy!
Why you’ll love this buffalo chicken casserole recipe
- made from 10 simple ingredients and cooks in one pan!
- buffalo flavor you love in a comforting and healthy casserole recipe
- it makes a healthy and macro-balanced meal – there is 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 keep well, or you can make it ahead of time for meal prep for the week.
Are casseroles healthy?
Casseroles can be a great, healthy meal. But since their ingredients can be so varied, it will depend on how they are made and what is in them. When making or looking for a healthy casserole recipe, look for one with protein, a decent amount of vegetables, some carbs, and healthy fats. That way, you will have a well-balanced meal.
Ingredients
- olive oil
- onion
- carrots
- celery
- bell pepper – any color will work.
- white rice – I like using jasmine rice.
- shredded chicken – thighs or breasts work for this recipe.
- chicken broth
- buffalo sauce – I love using homemade for the best flavor.
- cheddar cheese
- salt and pepper
How to make buffalo chicken casserole
For the complete directions, ingredient amounts, serving size, and accurate nutrition breakdown, scroll down to the recipe card below.
Sauté your veggies.
Heat a large skillet 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 sauté, stirring occasionally, for 4-5 minutes until softened. Next, add diced peppers and sauté for another 3-4 minutes.
Make casserole.
Add rice and shredded chicken and stir to combine. Add broth and buffalo sauce. Mix well again, making sure it is evenly distributed, the ingredients are under the liquid, and nothing is stuck to the bottom.
Cook.
Cover the pan with a lid and turn up the heat to medium. Let it simmer for about 12-18 minutes (I find 15 is the sweet spot), stirring halfway through to make sure the rice doesn’t stick. Once stirred, make sure the ingredients are still under the liquid.
Melt the cheese.
After 15 minutes, the liquid should be mostly absorbed and the rice cooked. Remove the lid, turn down the heat to low, and sprinkle the cheese on top. Let the cheese melt for 1-2 minutes. This will also absorb any extra liquid that is in the pan.
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. My go-to way recently is the Instant Pot, but you can also make it in the slow cooker or on the stovetop.
- instant pot – pour water or broth into your pressure cooker to cover the bottom. Add chicken breasts and season with salt and pepper. 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 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 and season with salt and pepper. 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!
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.
- a side salad or some roasted veggies
- with chips – corn or plantain are my favorites.
- cut-up veggies
- toppings – more buffalo/hot sauce, blue cheese, ranch dressing, avocado, green onions, cilantro, yogurt, or sour cream
Storage and reheating
Substitutions and additions
- olive oil – any kind of neutral oil, butter, or ghee will work.
- veggies – most kinds 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 jalapeños will be good substitutes; just make sure they are cut uniformly to ensure even cooking.
- rice – long-grain rice (I used jasmine) works best. Short-grain rice will work, but it will come out more sticky. I have not tried brown rice, but you would need more liquid and cooking time. If you want to make this low-carb, you can swap out the white rice for cauliflower rice, but you will need much less broth (if any).
- shredded chicken – I like chicken breasts for this recipe, but chicken thighs will also work. You can also use a store-bought rotisserie chicken. You can use ground chicken instead of shredded if you like. If using ground, add it once the carrots and onion mixture is slightly softened and cook until browned. Follow the rest of the directions as written.
- broth – any kind of broth will work. Use bone broth for more protein.
- buffalo sauce – homemade or store-bought will work interchangeably for this recipe. I prefer homemade as it has more flavor.
- cheese – any kind of cheese will work. Try pepper jack, colby jack, monterey jack, provolone, or even mozzarella cheese if you don’t have cheddar. Use dairy-free or leave it off.
Here are some additions you can add:
- spices – add some garlic powder, onion powder, paprika, or even cayenne pepper for more of a kick.
- bacon – for some richness.
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
equipment
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 – I used jasmine)
- 3 cups shredded chicken (12 ounces)
- 2 cups chicken broth
- 3/4 cup buffalo sauce *
- 1 heaping cup shredded cheddar cheese (3 ounces)
- salt and pepper, to taste
- for topping – green onions, hot sauce, ranch, blue cheese, parsley, avocado…
instructions
- Rinse your rice. Place rice in a fine mesh strainer and rinse for 1-2 minutes until water runs clear.
- Sauté your veggies. Heat a large skillet 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 sauté, stirring occasionally, for 4-5 minutes until softened. Add diced peppers and sauté for another 3-4 minutes.
- Make casserole. Add rice and shredded chicken and stir to combine. Add broth and buffalo sauce. Mix well again, making sure it is evenly distributed, the ingredients are under the liquid, 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 12-18 minutes (I find 15 is the sweet spot), stirring halfway through to make sure the rice doesn’t stick. Once stirred, make sure the ingredients are still under the liquid.
- Melt the cheese. After 15 minutes, the liquid should be mostly absorbed and the rice cooked. Remove the lid, turn down the heat to low, and sprinkle the cheese on top. Let the cheese melt for 1-2 minutes. This will also absorb any extra liquid that is in the pan.
- Enjoy! Top with toppings of choice and enjoy!
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notes
nutrition
Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
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Such a hearty tasty meal and super easy to make whilst still being healthy
Glad you enjoy it, Kane!
Hi! Can I make this with ground chicken? If so, what should I change about the recipe? Thanks!
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!