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Cheesy Buffalo Chicken Casserole

Rated as 4.67 out of 5 Stars

"If you love Buffalo chicken and cheese, you will love this recipe!"
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1 h 20 m servings 656
Original recipe yields 8 servings


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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until Cheddar cheese is melted and bubbly, about 45 minutes. Sprinkle corn chips on top.


  • Cook's Note:
  • Cover leftovers in individual portions. If you cover the entire dish and reheat it later, the corn chips can get soggy.

Nutrition Facts

Per Serving: 656 calories; 46.2 30.8 30.1 125 1113 Full nutrition

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Read all reviews 2
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I use egg noodles in place of the rice! It's a hit with my 18 year old who loves buffalo chicken!

I didn’t happen to have any rice or corn chips on hand, so used elbow macaroni and left off the corn chips. Since we like it spicy, I doubled the buffalo hot sauce and reduced the shredded chees...