One Pot Buffalo Ranch Chicken and Rice Casserole

Prep Time15 mins

Cook Time1 hr

Servings: 6

2 tbsp olive oil
2 medium-large chicken breasts, cut into bite sized pieces
1/2 tsp salt
1/2 tsp pepper
1 1/2 tsp Italian seasoning
1 tsp paprika
1/2 medium onion, diced
4 stalks celery, chopped
5 cloves garlic, minced
3 tbsp butter
1/3 cup Buffalo sauce, such as Frank's Red Hot Add more or less depending on how much spice you like. This recipe is on the not-so-spicy side.
1/3 cup Ranch dressing, such as Hidden Valley
3 oz blue cheese crumbles, plus more to garnish
6 strips cooked bacon, crumbled
2 cups long grain white rice We used jasmine rice in this casserole.
4 cups chicken broth
1 crown broccoli, cut into bite sized florets.
3 green onions, sliced for garnish

Heat olive oil in a 6 qt Dutch oven or large pot over medium high heat.
While the olive oil heats up, season chicken breasts with all seasonings. Toss well to fully coat all sides.
When the oil is hot, add chicken and brown on all sides for 5-7 minutes.
Add onion, celery and garilc. Saute stirring occasionally until the onions and celery have softened, approximately 4-5 minutes.
While the chicken mixture cooks, melt butter in a microwavable bowl. Whisk in Buffalo sauce and Ranch dressing until a smooth sauce is formed. Taste and adjust Buffalo sauce according to your personal preferences.
Add sauce to the pan with the chicken and vegetables. Stir to coat all ingredients. Add blue cheese and stir until the cheese melts into the sauce. Add the bacon and stir well.
Add rice, stirring to fully coat in the buffalo sauce mixture. Add chicken broth, increase heat to high and bring to a boil.
Once the chicken broth has reached a rolling boil, reduce heat to low and cover for 15 minutes to allow the rice to cook.
Uncover, then stir in the broccoli and cover again for 7-10 minutes or until the broccoli is tender-crisp.
Remove from heat. Taste and adjust seasonings as necessary. Top with green onions and blue cheese crumbles.
Serve and enjoy!