Creamy Buffalo Chicken Casserole Recipes

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.

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°.

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.

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.

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.