Buffalo Chicken and Rice Casserole


Who doesn’t love buffalo wings? My mouth is watering just thinking about it! Sometimes it does get a little messy, especially if you have young children digging in. Here’s my recipe that includes the mouth-watering flavor of buffalo wings and some veggies to make a complete mess-free meal for the entire family. Enjoy!

Ingredients                                                                                                                         4 Large Boneless, Skinless Chicken Breast, Diced                                                           1 Large Yellow Onion Diced                                                                                              3 Tbsp. Olive Oil                                                                                                                 1 ½ Cups Hot Sauce                                                                                                         4 Tbsp. Butter, Melted                                                                                                         1 Tsp. Cayenne Pepper                                                                                                    ½ Tsp. Garlic Powder                                                                                                        ½ Tsp. Onion Powder                                                                                                         2 Cups White Rice, Cooked                                                                                            12 Oz. Evaporated Milk                                                                                                      1 Cup Sweet Peas                                                                                                              1 Cup Carrots, Sliced                                                                                                        2 Cups Mild Cheddar Cheese, Shredded

Directions                                                                                                                  Preheat oven to 350°. In a large pot, over medium heat, fully cook diced chicken and onions in olive oil. Reduce heat and add hot sauce, butter, pepper, garlic powder, and onion powder. Cook for 5 minutes, stirring occasionally. Remove pot from heat. In a large bowl, mix rice, milk, peas, and carrots. Evenly scoop rice mixture into 2-qt. glass casserole dish. Evenly layer the chicken over the rice. Sprinkle cheese on top of chicken. Bake in oven for 10-15 minutes. Let slightly cool before serving.