Recipe Background
Winter Buffalo Bake brings the heat just when you need it! The juicy chicken, tender rice, and melty cream cheese mixed into the filling ensures that your taste buds and tummy are both equally comforted and happy. And that Buffalo sauce brings just a touch of spice that will help you shake off the season's chill! With a crunchy and cheesy topping to bring it all together, Winter Buffalo Bake is ready to really amaze you with its warmth and flavor!
Winter Buffalo Bake brings the heat just when you need it! The juicy chicken, tender rice, and melty cream cheese mixed into the filling ensures that your taste buds and tummy are both equally comforted and happy. And that Buffalo sauce brings just a touch of spice that will help you shake off the season's chill! With a crunchy and cheesy topping to bring it all together, Winter Buffalo Bake is ready to really amaze you with its warmth and flavor!
Ingredients
- 1 tablespoon neutral-flavored oil
- 1 medium yellow onion finely chopped
- 2 medium carrots finely chopped
- 1 stalk celery finely chopped
- 2 cloves garlic minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- kosher salt to taste
- freshly ground black pepper to taste
- 1 1/2 cups white long-grain rice
- 1 (8-ounce) block cream cheese softened
- 3 cups low-sodium chicken broth
- 3 cups chicken cooked and shredded
- 3/4 cup Buffalo sauce homemade or store-bought
- 1 cup buttery cracker rounds crushed
- 1 cup white cheddar shredded
- scallions optional, to taste, sliced, for topping
- blue cheese crumbles optional, to taste, for topping
Directions
- Preheat the oven to 400 degrees F.
- In a medium skillet over medium heat, add the oil.
- Add the onions, the carrots, and the celery to the hot oil and cook, while stirring occasionally, until softened, about 7-8 minutes.
- Add the garlic to the vegetable mixture and cook, while stirring constantly, until fragrant, about 1 minute.
- Add the garlic powder, the onion powder, the salt, and the black pepper to the vegetable mixture and stir to combine.
- Add the rice to the vegetable mixture and cook, while stirring frequently, until it is slightly toasted, about 2 minutes.
- Transfer the rice mixture to a 9x13-inch baking dish.
- Add the cream cheese to the rice mixture and stir to combine.
- Add the broth, the chicken, and the Buffalo sauce to the rice mixture and stir to combine.
- Season the rice mixture with the salt and the black pepper.
- Cover the baking dish with foil.
- Bake until the rice is tender, about 40-45 minutes.
- Carefully remove the foil from the baking dish.
- Top the casserole with the crushed crackers and the cheddar cheese.
- Bake, uncovered, until the cheese is melted and the crackers are browned, about 10 minutes.
- Allow the bake to cool slightly, about 5 minutes.
- Serve topped with the scallions and the blue cheese.
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