This casserole makes enough to easily serve 8 people. It’s great for larger families, or if you are going to have friends over. If I have any more than 8, I will just whip up a few extra side dishes to go alongside this so that nobody walks away from the table hungry. When it’s just for the family, we usually have a little bit of leftovers, but they hold in the fridge nicely and heat up deliciously the second day. Check out what they are saying about this recipe over at Frugal Foodie Mama:
“If it is buffalo chicken anything, it is pretty much guaranteed to be a hit with my family. This “Breaded” Buffalo Chicken & Rice Casserole was a no-brainer for me. ;)”
I thought buffalo chicken dip was good, until I tried this… WOW!
Ingredients
2-3 large chicken breasts, cooked & then chopped or shredded (about 2 1/2 cups)
2 cups white rice, cooked according to package directions
1 8 oz brick Philadelphia cream cheese (I used 1/3 less fat.)
1/2 cup hot sauce
1/4 cup Country Crock Spread, melted
1 tbsp Heinz vinegar
2-3 dashes Worcestershire sauce
2-3 dashes garlic powder
2-3 stalk of celery, chopped
For the “breaded” topping
1 1/2 cups panko bread crumbs
2 tbsp Country Crock spread, melted
1 tsp salt
1/2 tsp pepper
Instructions
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Quick Tip: Save time by cooking up the rice the night before.
Thanks again to Frugal Foodie Mama for this scrumptious recipe.
