Recipe Background
Buffalo Rotisserie Chicken Casserole combines spicy, cheesy, and fresh elements for a hearty dish.
Buffalo Rotisserie Chicken Casserole brings a lively kick to your dinner table with the tangy warmth of hot sauce and the richness of cheddar cheese. As you prepare this dish, the aroma of garlic and fresh dill fills the air, promising layers of flavor with every bite. The tender rotisserie chicken merges seamlessly with the creamy sauce, enriched by the nuttiness of whole-wheat panko breadcrumbs toasted to golden perfection. For a satisfying bite, let the casserole rest for a few minutes after baking to settle the layers, ensuring clean, delightful servings.
Broccoli and carrots add vibrancy and a welcome crunch, contrasting the silkiness of the rice and tender chicken. It's a full orchestra of textures—from the cheesy melt to the breadcrumb crunch—that makes each forkful inviting. The technique of broiling at the end creates a beautifully crisp top layer, complementing the softness within. Lifting that first spoonful reveals a cascade of steamy goodness topped with a touch of freshness from dill, bringing a balanced finish.
Gather around the table with friends or family and savor this hearty casserole. The extra hot sauce on top is for those who enjoy an extra kick, inviting each person to personalize their dish. This casserole isn't just a meal; it's a chance to enjoy the shared experience of comfort food, elevated by the spicy embrace of Buffalo flavors.
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 shredded
- 6 ounces reduced-fat extra-sharp cheddar cheese shredded
- 2 tablespoons Buffalo-style hot sauce plus more, to taste, for serving
- 2 tablespoons fresh dill chopped, 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
- Move an oven rack 6-inches from the heat source.
- Preheat the oven to 400 degrees F.
- In a small bowl, whisk the flour and 1 cup of the milk together until smooth.
- In a large broiler-safe skillet over medium-high heat, bring the remaining milk mixture to a boil.
- Lower the heat to medium and gradually whisk the milk mixture until slightly thickened.
- Return the milk mixture to a boil over medium-high heat.
- Cook, stirring constantly, until the sauce has thickened, about 2-3 minutes.
- Stir the rice, the broccoli, and the carrots into the milk mixture until combined.
- Cook the broccoli mixture over medium-high heat, stirring occasionally, until the broccoli is bright green, about 2 minutes.
- 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.
- Transfer the chicken mixture from the heat.
- In a small bowl, stir the panko and the oil together.
- Sprinkle the panko mixture over the chicken mixture.
- Bake until bubbly, about 15 minutes.
- With the skillet still in the oven, increase the temperature to broil.
- Broil until the top is golden brown, about 1-2 minutes.
- Let the casserole rest for 5 minutes.
- Sprinkle with the remaining dill, top with the extra hot sauce, and serve.
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