How to make a ranch buffalo chicken casserole

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Is there anything more finger-licking good than spicy buffalo wings smothered in creamy ranch sauce? There's just something about that zesty, crispy flavor that instantly brings us back to game-day parties and backyard barbecues. The only downside that comes with this wing classic is how time-consuming it can be when preparing for a large crowd. Fortunately, this comforting casserole rendition of buffalo wings will help you cut back on prep time and mess!
This recipe uses a hearty helping of ranch (mostly because it's hard to imagine buffalo wings without a side of ranch sauce), but if you want to keep it extra spicy, you can leave out the ranch sauce or get creative and substitute it with some rich blue cheese dressing.
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Ranch Buffalo Chicken Casserole
8
15 minutes
45 minutes
1 hour
2 pounds uncooked chicken, diced into small cubes
1 cup milk
1 egg
2 cups panko bread crumbs
Nonstick cooking spray
½ large red onion, finely chopped
1 ¼ cups spicy buffalo sauce, divided
4 cups cooked white rice
½ cup ranch dressing (or blue cheese)
1 cup shredded cheddar cheese
3 tablespoons chopped green onions
Preheat oven to 350 degrees Fahrenheit.
In a medium bowl, whisk together milk and egg. Fill a shallow dish with panko bread crumbs. Working in batches of four to five chicken cubes at a time, dip cubes in milk/egg batter and then toss cubes in bread crumbs until well-coated.
Spray a sheet pan with cooking spray. Place breaded cubes on the pan, leaving a bit of space between each cube. Lightly spray the tops of the cubes with cooking spray. Roast in the oven for 25 to 30 minutes, or until golden and crispy.
Remove chicken from oven and place in a 3- to 4-quart casserole dish along with the rice, red onion and 1 cup buffalo sauce. Mix together.
Cover the top of the casserole mix with ranch dressing (or blue cheese dressing).
Evenly sprinkle with cheddar cheese and return to oven for an additional 15 minutes, or until cheese is melted. Drizzle with extra buffalo sauce and sprinkle on green onions before serving.
Pro tip: Casserole can be made and refrigerated up to 24 hours in advance.
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