Recipe Background
Rotisserie chickens are the superstar lifesavers of most weeknight dinners. You can do so much with them using minimal effort. What a win! Buffalo Rotisserie Chicken Casserole will make you feel like you've won the world series of suppertime. It's got flavor, thanks to the aforementioned juicy chicken, tender, nourishing veggies, flaky, filling rice, and of course, the tangy, spicy Buffalo-style-infused sauce it's coated in. It's also a breeze to make, which is just the bonus point you need when you feel like life is chaotically heading into overtime. Buffalo Rotisserie Chicken Casserole is on the bench and ready to be added to your famous mealtime lineup!
Rotisserie chickens are the superstar lifesavers of most weeknight dinners. You can do so much with them using minimal effort. What a win! Buffalo Rotisserie Chicken Casserole will make you feel like you've won the world series of suppertime. It's got flavor, thanks to the aforementioned juicy chicken, tender, nourishing veggies, flaky, filling rice, and of course, the tangy, spicy Buffalo-style-infused sauce it's coated in. It's also a breeze to make, which is just the bonus point you need when you feel like life is chaotically heading into overtime. Buffalo Rotisserie Chicken Casserole is on the bench and ready to be added to your famous mealtime lineup!
Ingredients
- 1/3 cup all-purpose flour
- 4 cups 2% reduced-fat milk divided
- 2 (8.8-ounce) packages microwavable brown rice cooked
- 3 cups fresh broccoli florets
- 1 cup carrots finely chopped
- 1 rotisserie chicken shredded
- 6 ounces reduced-fat extra-sharp cheddar cheese shredded
- 2 tablespoons Buffalo-style hot sauce plus more, to taste, for serving
- 2 tablespoons fresh dill chopped, divided
- 3/4 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup whole-wheat panko breadcrumbs
- 1 tablespoon canola oil
Directions
- Move an oven rack 6-inches from the heat source.
- Preheat the oven to 400 degrees F.
- In a small bowl, whisk the flour and 1 cup of the milk together until smooth.
- In a large broiler-safe skillet over medium-high heat, bring the remaining milk mixture to a boil.
- Lower the heat to medium and gradually whisk the milk mixture until slightly thickened.
- Return the milk mixture to a boil over medium-high heat.
- Cook, stirring constantly, until the sauce has thickened, about 2-3 minutes.
- Stir the rice, the broccoli, and the carrots into the milk mixture until combined.
- Cook the broccoli mixture over medium-high heat, stirring occasionally, until the broccoli is bright green, about 2 minutes.
- Add the chicken, the cheddar, the hot sauce, 1 tablespoon of the fresh dill, the garlic powder, the salt, and the pepper to the rice mixture, stirring until the cheese is melted.
- Transfer the chicken mixture from the heat.
- In a small bowl, stir the panko and the oil together.
- Sprinkle the panko mixture over the chicken mixture.
- Bake until bubbly, about 15 minutes.
- With the skillet still in the oven, increase the temperature to broil.
- Broil until the top is golden brown, about 1-2 minutes.
- Let the casserole rest for 5 minutes.
- Sprinkle with the remaining dill, top with the extra hot sauce, and serve.
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