Rotisserie chickens are the superstar lifesavers of most weeknight dinners. You can do so much with them using minimal effort. What a win! Buffalo Rotisserie Chicken Casserole will make you feel like you’ve won the world series of suppertime. It’s got flavor, thanks to the aforementioned juicy chicken, tender, nourishing veggies, flakey, filling rice, and of course, the tangy, spicy Buffalo-style-infused sauce it’s coated in. It’s also a breeze to make, which is just the bonus point you need when you feel like life is chaotically heading into overtime. Buffalo Rotisserie Chicken Casserole is on the bench and ready to be added to your famous mealtime lineup!
Ingredients
- 1/3 cup all-purpose flour
- 4 cups 2% reduced-fat milk, divided
- 2 (8.8-ounce) packages microwavable brown rice, cooked
- 3 cups fresh broccoli florets
- 1 cup carrots, finely chopped
- 1 rotisserie chicken, cooked and shredded
- 6 ounces reduced-fat extra-sharp cheddar cheese, shredded
- 2 tablespoons Buffalo-style hot sauce, plus more for topping
- 2 tablespoons fresh dill, chopped and divided
- 3/4 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup whole wheat panko breadcrumbs
- 1 tablespoon canola oil
Directions
Step 1 –Move an oven rack 6-inches from the heat source.
Step 2 –Preheat the oven to 400 degrees F.
Step 3 –In a small bowl, whisk the flour and 1 cup of the milk together until smooth.
Step 4 –In a large broiler-safe skillet over medium-high heat, bring the remaining milk to a boil.
Step 5 –Lower the heat to medium and gradually whisk the flour mixture into the milk until smooth.
Step 6 –Return the milk mixture to a boil over medium-high heat.
Step 7 –Cook, stirring constantly, until the sauce has thickened, about 2-3 minutes.
Step 8 –Stir the rice, the broccoli, and the carrots into the milk mixture until combined.
Step 9 –Cook the broccoli mixture over medium-high heat, stirring occasionally, until the broccoli is bright green, about 2 minutes.
Step 10 –Add the chicken, the cheddar, the hot sauce, 1 tablespoon of the fresh dill, the garlic powder, the salt, and the pepper to the rice mixture, stirring until the cheese is melted.
Step 11 –Transfer the chicken mixture from the heat.
Step 12 –In a small bowl, stir the panko and the oil together.
Step 13 –Sprinkle the panko mixture over the chicken mixture.
Step 14 –Bake until bubbly, about 15 minutes.
Step 15 –With the skillet still in the oven, increase the temperature to broil.
Step 16 –Broil until the top is golden brown, about 1-2 minutes.
Step 17 –Let the casserole rest for 5 minutes.
Step 18 –Sprinkle with the remaining dill, top with the extra hot sauce, and serve.
