As a busy mom who works full-time, I’m always trying to come up with new recipes that are quick and easy. My family loves Poppy Seed Chicken and Jalapeno Popper Chicken, so I’ve been thinking of similar recipes. This Buffalo Chicken Casserole is so good and can be ready to eat in under 40 minutes. How can you not love that?
Prep Time: 5 minutes
Cooking Time: 30 minutes
2 cups cooked and diced chicken
2 tbs. garlic powder
1 cup Buffalo Sauce
2 stalks of celery, chopped
1 (10.75 oz) can cream of chicken soup
1 1/2 cups of shredded cheese (I use Mexican blend)
2 cups of cooked rice
1. Preheat oven to 350°.
2. Spray a baking dish 9×13 with non-stick spray.
3. Mix together chicken, soup, garlic powder, celery, and buffalo sauce in a large bowl.
4. Spread rice on bottom of casserole dish. Then top with chicken mixture and spread out evenly. Then, top with cheese.
6. Bake for 15 minutes with a piece of foil over top. Remove the foil and continue to bake for another 15 minutes.