Buffalo Chicken Casserole

Thrift Schooling
One day I was craving some Buffalo chicken dip and still needed a plan for dinner that night. I looked at the ingredients I had on hand and found a delicious recipe for a casserole with similar ingredients to the dip! I made this for some visiting relatives over the weekend and they devoured it. No leftovers in this house! 

The recipe below serves 8-10 people so for a smaller family just cut the recipe in half


~ 4 Large Boneless Chicken Breast
~ 1/2 Bottle Ranch Dressing (10.5 oz)
~ 1/2 Bottle Franks Red Hot Sauce (add more to your liking)
~ 10 Ounces Mozzarella Cheese (shredded)
~ 6 Ounces Colby Cheese (shredded)
~ One Cup White Rice (cooked)
~ One Cup Broccoli (can be frozen
~ One Cup Corn (can be frozen)
~ 2 Packs Cream Cheese (8 oz) (softened)


Fill large saucepan with water and bring to a boil. Add chicken and reduce heat to medium high. Boil 20 minutes or until cooked all the way through. Drain and wait until cool. Shred chicken and set aside. Preheat oven to 350 degrees. Meanwhile, combine ranch, softened cream cheese, mozzarella cheese and hot sauce in large bowl. Add corn, broccoli, rice and chicken. Pour into greased casserole dish and top with Colby cheese. Cook in 350 degree oven for 25 minutes or when it bubbles. 

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