Buffalo Casserole recipe

All Recipes Meat and Poultry Recipes Chicken Baked and Roasted

Ingredients

1 (8 ounce) carton sour cream
¼ teaspoon onion powder
¼ teaspoon garlic powder
½ teaspoon dried dill weed
½ teaspoon dried parsley
1 (8 ounce) package cream cheese, softened
1 cup shredded Cheddar cheese
3 tablespoons hot pepper sauce
1 (14.5 ounce) can chicken broth
1 cup uncooked white rice
2 cups cubed, cooked chicken

Nutrition Info

755.6 calories
carbohydrate: 41.8 g
cholesterol: 170.9 mg
fat: 49.9 g
fiber: 0.7 g
protein: 33.8 g
saturatedFat: 28.2 g
servingSize: -
sodium: 698.3 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Mix the sour cream, onion powder, garlic powder, dill, and parsley in a large bowl until combined, stir in the cream cheese, Cheddar cheese, and hot pepper sauce. Mix in the chicken broth, a little at a time, and gently stir in the rice and cooked chicken. Scrape into a 2-quart casserole dish.

  3. Bake in the preheated oven until the casserole is browned and the rice is tender, about 1 hour.

Recipe Yield

4 servings

Recipe Note

Empty cabinets inspire creativity! This is so very easy to make and easy to clean up after. Plus, it's delicious! My husband asks for this at least once a week.

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