Cheesy Buffalo Chicken Casserole
A creamy and cheesy casserole with shredded chicken, ranch dressing, and buffalo wing sauce, topped with cheddar cheese and corn chips.
Ingredients
- chicken tenders (397 grams)
- cream cheese (227 grams)
- ranch dressing (120 milliliters)
- Buffalo wing sauce (80 milliliters)
- water (30 milliliters)
- Colby Jack cheese (226 grams)
- cooked rice (300 grams)
- sharp Cheddar cheese (226 grams)
- corn chips (226 grams)
Instructions
- 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 9x13-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.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 657
- fat: 46 g
- sats: 22 g
- carbs: 31 g
- fibre: 2 g
- protein: 30 g
- salt: 1.1 g