Ingredients
1 tbsp. neutral oil
1 medium yellow onion, finely chopped
2 medium carrots, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
1 tsp. garlic powder
1 tsp. onion powder
Kosher salt
Freshly ground black pepper
1 1/2 c. white long-grain rice
1 (8-oz.) block cream cheese, softened
3 c. low-sodium chicken broth
3 c. shredded cooked chicken (about 1 lb.)
3/4 c. store-bought Buffalo sauce
1 c. crushed Ritz crackers
1 c. shredded white cheddar (about 4 oz.)
Sliced scallions, blue cheese crumbles, and sour cream, for serving
Preparation
Step 1Preheat oven to 400°. In a medium skillet over medium heat, heat oil. Add onion, carrots, and celery and cook, stirring occasionally, until softened, 7 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add garlic powder and onion powder; season with salt and pepper. Add rice and cook, stirring frequently, until slightly toasted, about 2 minutes. Step 2Transfer rice mixture to a 13"-by-9" baking dish. Add cream cheese and stir until combined. Add broth, chicken, and Buffalo sauce and stir again to combine; season with salt and pepper. Step 3Cover dish with foil and bake casserole until rice is tender, 40 to 45 minutes. Step 4Carefully remove foil. Stir casserole, then top with crackers and cheddar. Continue to bake, uncovered, until cheese is melty and crackers are darkened, about 10 minutes. Let cool slightly.Step 5Top with scallions and blue cheese. Serve with sour cream alongside.
Have you made this yet? Let us know how it went in the comments below!
