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)