Cheesy Buffalo Chicken Casserole
Course: ChickenCuisine: EuropeanPrep Time
15 mins
Cook Time
1
minuteAdditional Time
5
minutesTotal Time
1 hr 20 mins
Servings
8
Yield
1 9×13-inch casserole
Ingredients
1 (14 ounce) package — chicken tenders
1 (8 ounce) package — cream cheese, softened
½ cup — ranch dressing
⅓ cup — Buffalo wing sauce
2 tablespoons — water
2 cups — shredded Colby Jack cheese
2 cups — cooked rice
2 cups — shredded sharp Cheddar cheese
2 cups — crushed corn chips (such as Tostitos®)
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of water to a boil; add chicken tenders. Cook until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (75 degrees C), 10 to 15 minutes. Drain and cool until easily handled, about 5 minutes. Shred chicken with 2 forks.
- Beat cream cheese in a blender until smooth. Add ranch dressing, Buffalo wing sauce, and water; blend until smooth. Mix in shredded chicken and Colby-Jack cheese.
- Spread rice in a 9×13-inch baking dish. Pour Buffalo chicken mixture on top. Sprinkle Cheddar cheese on top. Cover baking dish with aluminum foil.
- Bake in the preheated oven until Cheddar cheese is melted and bubbly, about 45 minutes. Sprinkle corn chips on top.
Source:
