Cheesy Buffalo Chicken Casserole Recipe

Ingredients

• 1 (14 ounce) package chicken tenders
• 1 (8 ounce) package cream cheese, softened
• cup ranch dressing
• cup Buffalo wing sauce
• 2 tablespoons water
• 2 cups shredded Colby-Jack cheese
• 2 cups cooked rice
• 2 cups shredded sharp Cheddar cheese
• 2 cups crushed corn tortilla chips (such as Tostitos)

Directions

1. Preheat your oven to 350F (175C).
2. Bring a large pot of water to a boil. Add the chicken tenders and cook for 10-15 minutes, until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165F (75C). Drain the chicken, then set it aside to cool for about 5 minutes until its easy to handle.
3. Shred the chicken using two forks.
4. In a blender, add the cream cheese and blend until smooth. Add the ranch dressing, Buffalo wing sauce, and water, then blend again until everything is well combined.
5. Stir in the shredded chicken and Colby-Jack cheese.
6. Spread the cooked rice evenly in a 9x13-inch baking dish.
7. Pour the Buffalo chicken mixture over the rice, then sprinkle the shredded Cheddar cheese on top.
8. Cover the baking dish with aluminum foil and bake in the preheated oven for about 45 minutes, or until the cheese is melted and bubbly.
9. Once done, sprinkle the crushed tortilla chips on top and serve.

Cooks Note

For leftovers, divide the casserole into individual portions and store them in the refrigerator. If reheating the entire dish later, be aware that the chips may become soggy. For best results, add fresh chips just before serving.

Nutrition Facts (per serving)