Buffalo Casserole Recipe - Allrecipes.com
Buffalo Casserole Recipe
  • READY IN ABOUT hrs

Buffalo Casserole

Recipe by  

"Empty cabinets inspire creativity :) This is so very easy to make and easy to clean up after. Plus, it's delicious! My husband asks for this at least once a week."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    1 hr
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix the sour cream, onion powder, garlic powder, dill, and parsley in a large bowl until combined; stir in the cream cheese, Cheddar cheese, and hot pepper sauce. Mix in the chicken broth, a little at a time, and gently stir in the rice and cooked chicken. Scrape into a 2-quart casserole dish.
  3. Bake in the preheated oven until the casserole is browned and the rice is tender, about 1 hour.
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Reviews More Reviews

Most Helpful Positive Review
Jul 17, 2011

I live in an area in Central America where condensed soups are not readily available. I was looking for a quick and easy casserole recipe using chicken and rice but no condensed soups, and came upon this one that fit the bill perfectly! I only used half of the recommended sour cream and cream cheeses, and used real garlic (chopped) and onions, and no dill or parsley. The flavor of this recipe is really good! My hubby loved it! I used Don Julios hot sauce and it was fantastic. Not TOO spicy but just enough kick. I will say the recipe was a bit dry, but maybe if I had used the full amounts of cream cheese and sour cream it would have been less dry. When we have reheated it for eating leftovers, I add a bit of milk and a spoon of cheese and it's just plain good! I will make this again!

 
Most Helpful Critical Review
Aug 31, 2011

This was pretty good. I don't think Id cook it again. I doubled the recipe to feed a large family. On the rice not being done, I covered the casserole when aluminum foil while it baked for 1 hour. I then removed the foil and let it cook for 20 more minutes or until brown. Rice was perfect.

 
Aug 30, 2011

Fabulous, I have made this twice in the last two days, by request! The only thing I changed was I added 1/2 cup of chunky bleu cheese dressing and it was like eating wings!

 
Jun 15, 2011

I made this today for dinner. It's really tasty but it got a bit dried out. Some of the rice was a tad bit crunchy yet but I didn't want to bake it any longer. I didn't have onion powder so I minced up some onion, and I only put 2 Tbsp hot sauce because of my kids (hubby and I added more Franks Red Hot to our plates). I used neufchatel cheese instead of cream cheese and mixed light sour cream with a little regular. This would be pretty fattening to eat all the time but I will make it again! Very good.

 
Jun 07, 2011

I always thought that the people who altered the recipe before tasting the original weren't giving the recipe a chance. But, I'm pregnant and had some of what this recipe called for and didn't feel like portioning out the spices. So, here's what happened: I grilled the chicken on the Foreman with fajita seasoning for flavor. Put a bunch of pre-cooked rice in a frying pan added a Savory Garlic Philadelphia Cooking Creme, some chicken broth, and some Frank's Red Hot sauce. It's fantastic. Now I can't wait to try the real recipe . . . though I am going to estimate the nutrition facts on my lazy interpretation. Thanks, Samantha for the inspiration!

 
May 23, 2011

delicious!! don't want to eat too much of this it will pack on the pounds unless you do a lowfat version.

 
Sep 08, 2011

I attempted to make lower fat version with "non fat" sour cream and low fat cream cheese - did not turn out well! If I attempt this again - I will stick with actual full flavor recipe

 
Aug 15, 2011

I used exactly what the recipe called for (hey, you only live once) and it was a bit dry. I think next time I'll use a little more of each item and use low fat. I used Franks Red Hot Sauce and overall it tasted awesome. Just the right amount of kick. I liked it and my husband did as well. I will make it again.

 

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Nutrition

  • Calories
  • 756 kcal
  • 38%
  • Carbohydrates
  • 41.8 g
  • 13%
  • Cholesterol
  • 171 mg
  • 57%
  • Fat
  • 49.9 g
  • 77%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 33.8 g
  • 68%
  • Sodium
  • 698 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Samantha
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