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One Pot Buffalo Chicken and Rice Casserole

A delightful blend of tender chicken, spicy buffalo sauce, and creamy melted cheese; this recipe encapsulates comfort food with an exciting twist, perfect for families or anyone craving nostalgia.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb Chicken thighs, thinly sliced Lends a juicy quality to the dish.
  • 1/2 cup Yellow onion, small diced Adds a sweet and aromatic base.
  • 1.5 cup Rice Choose long-grain or basmati for fluffy texture.
  • 1/3 cup Hot sauce Mild buffalo hot sauce for a kick.
  • 1 cup Tomato sauce An 8-ounce can provides tangy contrast.
  • 2 stalks Celery, small diced For refreshing crunch.
  • 2 pcs Carrots, small diced Brings sweetness and color.
  • 3 cloves Garlic, minced For aromatic depth.
  • 2 tbsp Canola oil To achieve a lovely sear on the chicken.
  • 2 cups Chicken stock Preferably low-sodium.
  • 1 cup Mozzarella cheese, shredded For melted goodness on top.
  • 1/2 tsp Cumin powder Adds earthy warmth.
  • 3-4 tbsp Cilantro, chopped Fresh for garnish.
  • 1 cup Sour cream Optional; perfect for serving.

Method
 

Preparation
  1. Heat 1 tablespoon of canola oil in a heavy bottom crock pot or deep skillet over medium heat.
  2. Season the thinly sliced chicken thighs with salt and black pepper before adding them to the hot oil.
  3. Sauté until the chicken is golden brown on both sides and cooked through, about 5-7 minutes, then remove and set aside.
  4. Wipe out the skillet with a paper towel and add another tablespoon of oil.
  5. Toss in the minced garlic, diced onion, carrots, and celery, sauté until onions soften, about 2-3 minutes.
  6. Sprinkle in the cumin powder and sauté for an additional 30 seconds.
  7. Pour in hot sauce, tomato sauce, and chicken stock and stir in the rice until well mixed.
  8. Bring the mixture to a simmer.
  9. Cover the skillet and reduce heat to low-medium, cook for about 12-15 minutes until rice is fully cooked and liquid is absorbed.
  10. Fold in the previously cooked chicken and chopped cilantro and stir gently.
  11. Sprinkle shredded mozzarella cheese over the top.
  12. Transfer the skillet to the oven under the broiler for 5-7 minutes until the cheese is melted and bubbling.
  13. Let it cool for a few moments before serving.

Notes

Make sure not to overcook the chicken initially, as it will continue cooking during baking. For added flavor, marinate the chicken in buffalo sauce for a few hours before cooking. Increase broiling time for a crispy top, but watch closely.