Buffalo Chicken and Cheese Rice Bake
Buffalo Chicken and Cheese Rice Bake layers tender chicken with a tangy Buffalo-ranch cream sauce, melding into rich pools of melted Colby Jack and sharp Cheddar. The contrast of creamy filling and a crunchy corn chip topping makes every bite bold and satisfying, perfect for game day gatherings or a cozy weeknight dinner.
- Prep15 hrs
- Cook12 hrs
- Serves8
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C).
- 2
Bring a large pot of water to a boil; add chicken tenders and cook until the centers are no longer pink and an instant-read thermometer inserted into the centers registers at least 165 degrees F (75 degrees C), 10 to 15 minutes. Drain; let cool until easy to handle, about 5 minutes. Shred the chicken with 2 forks.
- 3
Add cream cheese to a blender and blend until smooth. Add ranch dressing, wing sauce, and water; blend again until smooth. Stir in the shredded chicken and Colby-Jack cheese.
- 4
Spread the rice in a 9x13-inch baking dish. Pour the Buffalo chicken mixture on top; sprinkle with Cheddar cheese. Cover the baking dish with aluminum foil.
- 5
Bake in the preheated oven until the cheese is melted and bubbly, about 45 minutes. Sprinkle chips on top.
- Calories 862.48 kcal High
- Protein 37.15 g Good Source
- Carbs 61.36 g Moderate
- Total Fat 49.98 g High
- Saturated Fat 24.26 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 120.3 mg High
- Sodium 1301.52 mg High
- Fiber 1.48 g Low Source
- Sugar 2.01 g Low Source
- Added Sugar 0.64 g Low Source
- Calcium 688.2 mg Good Source
- Iron 1.58 mg Low Source
- Potassium 99.9 mg Low Source
- Vitamin A 276.62 mcg_rae Good Source
- Vitamin C 0.24 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛