"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Buffalo Chicken Casserole Recipe

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This recipe for Buffalo Chicken Casserole, by , is from Cooking with Mom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherri Ballinger
Added: Saturday, December 13, 2008


¾ Cup chopped onion
1 Can cream of celery soup
1 cup chopped celery
1 8oz block of cream cheese (softened to room temperature)
1 cup ranch dressing (bottled)
½ cup Louisiana hot sauce
1 box Uncle Ben's original flavor long grain and wild rice - cooked according to package directions
3 cups cooked, diced or shredded chicken
1 sleeve of Ritz Crackers
2 TBL melted butter
Cayenne Pepper (opt)

Sauté the chopped onion and celery in 1 tablespoon of butter. Set aside.

Stir together the soup, cream cheese; ranch dressing, and hot sauce until smooth and no lumps of cream cheese remain. When smooth, add the sautéed vegetables, chicken, and rice.

Crush the crackers inside of a plastic bag and mix with melted butter.

Pour meat mixture into greased casserole dish. Top with crackers. Sprinkle paprika and cayenne pepper sparingly over the top. Bake at 375 for 30 – 45 minutes until bubbly.

Personal Notes:
Personal Notes:
I like to buy the rotisserie chicken out of the deli, bone and skin, and then shred the meat with my fingers. It is gives the casserole a nice flavor and the texture works well.




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