Name: Buffalo Chicken and Rice Bake: The Ultimate Comfort Food with a Spicy Kick
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded (rotisserie or leftover works great); 1 cup uncooked long-grain white rice; 1 can (10.5 oz) condensed cream of chicken soup; 1 can (10.5 oz) condensed cheddar cheese soup; 1 cup chicken broth; 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce (or your favorite Buffalo wing sauce); 1/4 cup ranch dressing (or blue cheese dressing); 4 oz cream cheese, softened and cubed; 1 cup shredded Monterey Jack cheese (or blend of cheddar and Monterey Jack); 1/2 cup shredded sharp cheddar cheese; 2 tbsp butter, melted; Optional: 1/4 cup Panko breadcrumbs (for topping); Optional garnishes: sliced green onions, crumbled blue cheese, extra ranch or hot sauce

Description

This Buffalo Chicken and Rice Bake is the ultimate comfort food with a spicy twist. Packed with shredded chicken, creamy sauces, tangy Buffalo wing flavor, and gooey melted cheese, it’s a family-friendly dinner that’s hearty, flavorful, and perfect for weeknights.

Ingredients

2 cups cooked chicken, shredded (rotisserie or leftover works great)
1 cup uncooked long-grain white rice
1 can (10.5 oz) condensed cream of chicken soup
1 can (10.5 oz) condensed cheddar cheese soup
1 cup chicken broth
1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce (or your favorite Buffalo wing sauce)
1/4 cup ranch dressing (or blue cheese dressing)
4 oz cream cheese, softened and cubed
1 cup shredded Monterey Jack cheese (or blend of cheddar and Monterey Jack)
1/2 cup shredded sharp cheddar cheese
2 tbsp butter, melted
Optional: 1/4 cup Panko breadcrumbs (for topping)
Optional garnishes: sliced green onions, crumbled blue cheese, extra ranch or hot sauce

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Instructions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a large mixing bowl, combine cream of chicken soup, cheddar cheese soup, chicken broth, Buffalo sauce, ranch dressing, and cream cheese. Stir until smooth and creamy.
Add shredded chicken and uncooked rice into the sauce mixture. Mix well to coat everything evenly.
Pour mixture into prepared baking dish and spread evenly.
Cover tightly with aluminum foil and bake for 35–40 minutes, until rice is tender and cooked through.
Remove foil, sprinkle Monterey Jack and cheddar cheese on top. Mix Panko breadcrumbs with melted butter (if using) and sprinkle over the cheese.
Bake uncovered for an additional 10 minutes, until cheese is melted and topping is golden brown.
Garnish with green onions, blue cheese, or extra Buffalo sauce if desired. Serve hot.

Notes

Adjust the amount of Buffalo sauce depending on your spice tolerance.
For extra creamy texture, stir halfway through baking if desired.
This dish reheats well and is great for meal prep.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Bake
Cuisine: American