Yield 6 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. In a large bowl, combine the chicken, buffalo sauce, plain Greek yogurt, ranch dressing, cream of chicken soup, garlic salt, and paprika, and mix until well combined. Spray a 9x9 or 13x9 inch pan with non stick cooking spray. Spread the mixture out, in the greased pan. Sprinkle on the Italian bread crumbs, and top with the mozzarella cheese. Place in the oven and bake for 20-25 minutes. Then turn the oven off, and the broiler on high and broil for 2 minutes until the cheese is golden and gets a little crunchy on top. Remove from oven and serve over white rice, and garnish with a pinch of black pepper.
Time 45m Yield 6 Number Of Ingredients 8 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Mix the crackers and melted butter together in a bowl; set aside. Bring water and chicken stock to a boil in a pot over high heat. Season with salt and black pepper. Add the chicken. Reduce heat to a simmer, and cook, stirring occasionally, until chicken is no longer pink in the center, 5 to 7 minutes. Drain the chicken; set aside. Whisk together the sour cream and cream of chicken soup in a large bowl. Stir in the chicken, then transfer the mixture to a 9x13-inch baking dish. Sprinkle the cracker mixture on top. Bake in the preheated oven until bubbly, 25 to 30 minutes.
Time 40m Yield 6 servings. Number Of Ingredients 10 Steps:
Preheat oven to 350°. In a large bowl, mix chicken, enchilada sauce and wing sauce. Stir in 3/4 cup cheese., Place 1/4 cup chicken mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down. , In a small bowl, mix soup, salad dressing and milk; pour over enchiladas. Sprinkle with remaining cheese; top with chili powder., Bake, uncovered, until heated through and cheese is melted, 25-30 minutes. Add toppings as desired. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Time 1h20m Yield 8 Number Of Ingredients 9 Steps:
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 (74 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.
More about “creamy buffalo chicken casserole recipes”
Time 1h Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Place cooked rice in bottom of 8x11 casserole dish. Add can of cream soup and 1/2 can of water; mix well. In mixing bowl, mix chicken with Frank’s buffalo sauce. Put the chicken on top of the rice in the casserole dish. Drizzle bleu cheese or ranch dressing over chicken (use desired amount–it doesn’t need to be spread evenly–just drizzled). Sprinkle crushed Ritz crackers over the casserole. Optional–drizzle a little melted butter over Ritz if you like them browned & not as crispy. Bake at 350 for 30 minutes.
