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Who doesn’t love buffalo wings? Look no further than cheesy buffalo chicken and rice casserole!
Cheesy Buffalo Chicken and Rice Casserole
- 4 Large Boneless Skinless Chicken Breast, Diced
- 1 Large White Onion Diced
- 3 Tbsp. Olive Oil
- 1 ½ Cups Hot Sauce
- 4 Tbsp. Butter Melted
- 1 ½ Tsp. Salt
- 1 Tsp. Cayenne Pepper
- ½ Tsp. Garlic Powder
- ½ Tsp. Onion Powder
- 2 Cups White Rice
- 12 Oz. Evaporated Milk
- 2 Cups Mild Cheddar Cheese Shredded
- 2 Green Onions Sliced
Cook rice according to packaging and set aside. Preheat oven to 350°. In a large cast iron skillet, over medium heat, brown the chicken and white onion in olive oil. Reduce heat and add salt, hot sauce, butter, cayenne pepper, garlic powder, and onion powder. Cook for 5 minutes, stirring occasionally. Remove from heat. Gently mix in the rice to the skillet until fully coated with sauce. Evenly pour the evaporated milk over the rice mixture. Sprinkle cheese on top, then add green onions. Bake in oven for 10-15 minutes. Let slightly cool before serving.