Buffalo Chicken N’ Rice

Hey guys! If you haven’t noticed. I really kinda love creamy rice dishes. There is just somethin’ about’m that screams “comfort” to me. When I posted Mom’s Chicken and Rice last year. I had no idea that I would use that recipe as a base recipe for so many other creamy, comforting rice casseroles. I am SO happy that my mom made that dish for our family growing up because it has been the perfect start for so many of my other favorite dishes like Beef & Rice Taco Casserole and one of my newer recipes Cajun Chicken, Sausage, and Rice! All of these dishes are super popular on this lil ol’ blog, so if this is your first time here you just have got to give’m a try! I realized that I haven’t done very many “Buffalo Chicken” recipes on here a few weeks ago. Fact: I actually LOVE Buffalo Chicken. It’s almost always my go-to when we are out for dinner. I do have a Cheesy Buffalo Chicken Wrap posted that is seriously yummy, but I wanted to share something a little family dinner friendly. If you’ve made the other rice casseroles which I hope you have, you’ll also know that these rice casseroles are SUPER easy to throw together any night of the week. They do require a longer cooking time than most of my recipes, but it takes just minutes to throw together and pop into the oven. You can use that hour to make a scrumptious side dish or just spend some time with the family. I can’t tell you how many times these rice casseroles have saved my butt on busier evenings. If you love Buffalo Chicken… You’ll love this! I promise. Make this, y’all and make it soon!

Also, it’s halloween weekend! Happy Halloween! I’ll be honest I’m not very good at planning ahead and getting “themed” food out. I really do apologize. I am trying to get better and hopefully someday soon I will, but sadly, not today. It does have a orange-y tint from the buffalo sauce.. so that’s kind of the same thing as a pumpkin which equals halloween basically, right? I’ll go with that so I feel better and more organized with life and this here blog.

I am TRYING to prepare for the Holiday season coming up and working on some super yummy recipes.

I have two questions for you today.

1. Would you like to see ONLY lightened up Holiday Dishes? Or do you mind a splurge for special dinners? and If so, would you like to see some splurge-y holiday dishes on here?

2. What dish would you like to see most? potatoes, desserts, vegetables, corn.. etc 

If you’d kindly comment your answers. I’d LOVE to read them and take notes.

Okay, I’ve asked enough of you.. LET’S GET IN THE KITCHEN!



Finely chop 2 stalks of celery. It doesn’t need to be perfect. (As you can see.. Mine isn’t!)

Same for a yellow onion.. (the not-so-perfect rule still applies)

Spray a skillet with some cooking spray and sauté it up until softened.

Just like this!

Now add all these ingredients to a casserole dish. (I spared you a photo of raw chicken cut up into bite size pieces. It’s just not appetizing. Ha! I also forgot to take the photo.)  So you’ll add about 2 lbs raw chicken pieces, the celery and onions, 1 packet of ranch dressing seasoning mix, a can o’ cream of chicken or celery soup, 1 cup of long grain rice (not instant), and 3-4 tbs of Hot Wing SAAAAAUCE! (I highly recommend using the Frank’s Buffalo Hot Wing Sauce instead of just plain ol’ Hot Sauce… It’s MUCH BETTER!)

 If you’re not a fan of the cream of chicken/celery soup in the can or just don’t happen to have any on hand and want to make this asap you can make a quick version and all you need is a few extra minutes, a small sauce pan, milk, flour, chicken broth, and a few dried spices. Check out that recipe here

Don’t forget 1 cup of chicken broth!

Side note: You can also use water if you can’t find the chicken broth in your pantry. This happens to me more often than not.

 Stir it all up reeeally, really good!

Now, you know from my other rice casserole recipes how much I stress the use of tin foil to cover your casserole dish. (even if your dish has a lid!) Cover it tightly, y’all. Please. It’ll just make it easier on yourself. I promise. 

Then, place it in a preheated 375 degree oven for an hour or until rice is completely cooked. (If using brown rice it may take longer to cook all the way through)

Aaaaaand, Here it is! It doesn’t look like much. Oh man, it’s really good though. I’ve made this twice in just the last week because Eric is obsessed with it. (He LOVES Buffalo Chicken flavor)


“Fluff” it up with a fork. It’s not lookin’ like much yet, I know…

Alright, so this was an after thought. The third time I made it I wanted some cheesy to add to my creamy just for something different. It’s PERFECTLY delicious all on it’s own, but I added some cheddar to make it even better. It’s definitely not necessary if you’re not feelin’ like spendin’ a few extra calories on it. I simply sprinkled the cheddar on top of the casserole while still in the dish and then covered it again the tin foil for about 5-ish minutes to let the cheddar melt. I could have popped it back in the oven, but I didn’t want the rice to over cook so I didn’t. Do it this way, add it separately, or don’t do it at all. Either way, you’ll love this dish!

Chop up some green onions for a fresh garnish if ya want’a! It makes it perdy and it makes it extra yummy.

Plop a big serving in a bowl and you are good to go!

Mmmm.. seriously this is the best of two worlds. creamy rice casserole world + buffalo chicken world.

Grab your fork and dig in, y’all.

I hope you love this as much as we do! Let me know if ya make it, guys. I really think you should make it, like, tonight.

With love from my kitchen to yours, 


4.89 from 9 votes

Buffalo Chicken N' Rice

Course Main Course
Servings 6
Author Star


  • 2 lbs chicken breast raw and cut into pieces
  • 1 cup long grain, white rice uncooked (not instant)
  • 3-4 tbs hot wing buffalo sauce preferably Frank's
  • 1 packet ranch dressing and seasoning packet i use hidden valley
  • 1 cup chicken broth, low sodium
  • 1 10.5 ounce can 98% fat free cream of chicken or celery condensed soup
  • 2 stalks celery finely chopped
  • 1 small yellow onion finely chopped
  • cooking spray


  • cheddar cheese
  • chopped green onions


  1. Preheat oven to 375 degrees. 

  2. Lightly spray a skillet with cooking spray and cook chopped celery and onion over medium-high heat until softened. (About 5-7 minutes)

  3. Spray a 3-quart or 9x13 casserole with cooking spray. Add celery and onions, raw chicken pieces, rice, condensed soup, ranch seasoning packet, buffalo sauce, and chicken broth. Stir together until combined well. 

  4. Cover casserole dish very tightly with aluminum foil to ensure proper cooking with the rice. (Use tin foil even if casserole dish has a lid, please!)

  5. Place in preheated oven and cook for one hour or until rice is cooked.

  6. Top with cheese, green onions, and extra hot sauce if desired. Enjoy! 

Recipe Notes

Suggested serving size: 1 and 1/4 cups

4 Freestyle Smart Points (calculated with Weight Watchers Recipe Builder) 

7 Smart Points (calculated with Weight Watchers Recipe Builder)

7 Points Plus (nutritional information calculated with My Score Plus)

322 calories, 3g fat, 1g saturated fat, 31.6g carbohydrates, 1.4g fiber, 1.8g sugar, 38g protein (calculated with My Fitness Pal) 


  1. To answer your questions:

    1 – I’d love to see an occasional splurge recipe … I’m in the food makes holidays special but not every day is a holiday camp!

    2 – anything you want to come up with!

    Now, a question for you. Have you tried freezing any of your rice casserole dishes? If so…any special instructions for reheating? I’d love to prepare this and then put some in the freezer for another time!

  2. A lightened up recipe would be better for me but I think the 80-20 food plan works too.
    I think a vegetable soup would go along with one of your splurge-y recipes.

  3. I’m thinking some blue cheese crumbled in top would work well too!!

  4. I can’t wait to try this! I love all your chicken and rice recipes. As far as your questions, I prefer the lightened up, but’s it is your blog so postbothif you want! I would request that WW points are the splurge recipes too though. Main dishes are my main search, but sides and a few desserts are good too. Lightened up versions of classics would be awesome!

  5. I would like to try anything you would like to lighten up for the holidays. I will definitely try them. Thanks for always being so sweet.

  6. This Nancy would love to see lightened up holiday recipes. I’m down for all categories. Right hand to God, I have never had a bad recipe from you! I’ve got a serious food crush on all your recipes

  7. Just stumbled onto your blog recently and couldn’t be happier. as your recipes are just the kind I’ve been looking for. To answer your questions, any holiday recipes, especially potato dishes and desserts ( bar cookies). Great blog by the way!

  8. Forgot the recipe rating. Sounds great!

  9. Lightened up would be my interest though I will be doing a mixture. Sides and desserts would be greatly appreciated. Thank you

  10. Not sure if I missed this, I see the serving size is 1 1/4 cups. Does the dish make 6 servings?

  11. Lightened up recipes. I’m always nervous I’ll fall for a recipe and then see it’s not actually WW-friendly!

    I’d love potato (or potato-alternative) dishes, casseroles and desserts!

  12. This looks SO delicious! I added it to my menu for this week! I enjoy coming to your blog for lightened up recipes so holiday dishes that are lightened up would be my first choice over the more splurge-y options. In terms of l dishes I’d like to see, if you’re focusing on holiday, a way to lighten up the originals but still taste delicious (mashed potatoes, sweet potato casserole) would be fun. I always love a good dessert as well but I know you’re more into the savory dishes! My favorite thing about your recipes is that I can make them and 99% of the time, the entire family will devour it. So, family friendly, tasty, easy dishes are what I love. In other words, keep doing what you’re doing! 🙂

  13. Debraly Gamache

    I love that you lighten up these recipes and provide the smart points for them! So keep that coming. There are enough “fully loaded” recipes out there to splurge on. Also dessert options that utilize chocolate, cheesecake, etc that are lightened up would be great as long as they don’t have weird things in them like avocado or black beans. Thank you!! Your blog and IG is fabulous!!

  14. I would love to have lightened up recipes but a splurgy one would be okay as long as points included.
    Meals with potatoes would be great.

  15. Definitely would love lightened up recipes – mains, sides and desserts too! Thank you for such yummy recipes!

  16. Tina Frazier

    A splurge here and there would be great! Also I love traditional recipes like stuffing, Pumpkin pie and veggies!! Thank you…Happy Halloween to you

  17. I would enjoy lightened up dishes. Your blog is one of the only places that can come and get quality weight watchers recipes that the rest of the family enjoy as well, I would love to see potato dishes and desserts. (Well, because potatoes. Amiright?) And desserts that actually feel worthy of the holidays and are still WW friendly are what my dreams are made of.

  18. Im personally around enough splurgy foods and need more point friendly holiday recipes that taste splurgy ♡

  19. So pumped to have found a new blogger with lower-cal recipes! I’ve been in a rut with cooking healthier but this looks awesome. Might have to try it this week since cold weather is hitting!

  20. I just want to tell you how much I enjoy getting your recipe emails, I really look forward to them and every one has turned out great! Just finished dinner with the buffalo chicken bake – sooo yummy, especially on a cold evening as we await our trick or treaters! I’m trying to lose weight, but the hubby likes them too! Thank you!!!

  21. Would love to see lightened up holiday recipes. And you would be in a bonus round if there were a few appetizers to take to those parties where you know there will be absolutely nothing diet friendly…and if it’s not too much to ask, some figure friendly desserts would be heaven!!!

  22. I am obsessed with your chicken and rice and now THIS??? I am arguably equally obsessed with Buffalo chicken things. I may have to save up two days of points and…eat the whole pan myself?

  23. I love your lightened up recipes that follow the Smart Points plan. I joined in July and I’m always on the look out for delicious meals that have the points already figured out for me!

  24. I’d prefer lightened up receipes. I love your blog and I am on weight watchers and it makes my life so much easier to come here once a week and make my meal plan from whatever I think looks good on here!!

    question though! I see you say don’t use the instant minute rice. Can you tell me why? They have the same nutrition value as Bens rice but I prefer the taste of the minute. Does it change points to use the minute?

    • Minute rice doesn’t cook the same in the casseroles from my experience, but I’ve had some people say they’ve had success with it. And thank you for the input! I’m so happy my recipes help your weight loss journey

  25. I prefer your lightened up recipes as I am shooting for my Life Time (this time) Membership. My non-WW family absolutely loves every one of the recipes I have made of yours and no need to change back now! LOL If you share some non-lightened up recipes, can you include the SP’s? That way I’ll decide if it’s worth the splurge. I just printed out your Turkey Po’ Boy Recipe. Even though it’s 15 SP’s….I will make it work for that day. Thank you for your wonderful recipes and all the hard work you put in to make them for us.

  26. I think you should post both lightened up and splurge recipes with the ww points! especially desserts! We’re all likely to have/want a cheat around the holidays, so we can embrace it and stay accountable.

  27. I would definitely stick to lightened-up recipes if I were you. You can find the splurge recipes anywhere. Sure, I might have a cookie or 2, but I don’t see the holidays as a reason to regress on the progress I’ve made on my weight loss and healthy lifestyle.

  28. First I would like to say how much I love your recipes! They are easy to make and so tasty! However, I had a hard time making this casserole last night. The casserole was in for almost 2 hours and wrapped tightly with tinfoil, yet the rice (long grain) was not cooked. I am not sure what I need to do differently. It did have a great taste though 🙂

    • I am so happy you enjoy the recipes! Thank you so much. Honestly, I’m a little stumped myself. You’re sure you added the one cup of chicken broth in with the mixture as well? Not enough liquid can result in the rice not cooking and if you did that and covered tightly with foil. I’m honestly not too sure! It was long grain (not instant rice) too? I’m so sorry it didn’t turn out right for ya!

    • I’ve noticed this with mine too – mine does end up cooked (eventually) but it takes 2 hours, no exaggeration.

      • Are you cooking the celery up before putting it in the casserole and covering tightly with foil (not a casserole dish lid)?

  29. Thanks for all of the yummy recipes! Have you tried freezing this dish?

    • I haven’t tried this specific one, but i’ve frozen my other chicken and rice dishes and they froze and reheated well!

  30. i wonder if you could make this in the instant pot?

  31. Amber Calmer

    This is seriously sooo yummy! And my boyfriend liked it so much he asked to take it to work for lunch, and eat it cold. Coming from the guy who doesnt likes everything full fat and who despises leftovers, loving this says a lot. I have only made a few of your recipes so far ( this one, chicken french dips, the biscuit and gravy one, and another breakfast cassarole one) but now im going to try a lot more. Thank you for the WW friendly deliciousness!

  32. Hi! I love your recipes! I don’t think you have any dishes with fish or sea food? Is there a reason for that?

    Thank you!

  33. Hi! I have read your blog for a while but haven’t made anything until last night. This recipe was SO delicious! I only had about 1.25 lbs of chicken breast, so I filled out the rest with a little extra chopped onion and about 3/4 cup of peas (which didn’t add any extra points). It was too spicy for my kids but my husband and I LOVED this!! I love your site and I especially love that you give an exact measurement for the serving (for example, 1 1/4 cups), so this way I don’t have to guess. Thanks again for such a yummy meal idea–can’t wait to try more of your recipes!

    • SO happy you and your husband enjoyed!! Thanks for reading along! Let me know what others you try! (Sorry it was a bit spicy for the kids. It’s too spicy for Pep too… I gotta have some spiciness every once and awhile! haha!)

  34. I’m making this as we speak & I plugged the recipe into the calculator & I get 6 feeestyle points per serving, not 4. I’m also making the white chicken chili recipe for the week & the calculator tells me it’s 3 points not 2. What products did you use, as I followed your recipes exactly.

    • I use the Recipe Builder on the Weight Watchers App or Website to calculate all the points. They can add up differently if just calculating the nutritional info provided because that includes all zero point items.

  35. Just made this last night and loved it. Fiance loved it too! Very comfort-foody, and was obsessed with the spice level. I love Frank’s so that was great. I didn’t add any cheese at the end. When I calculated this in recipe builder via WW, I actually got it to 2 Freestyle Points per serving (out of 6 servings). I haven’t figured out how that happened but I did count everything accurately, based on my ingredients I used. 2 points, or 4… I really love this dish.

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