Go Back
+ servings
Print Recipe
4.84 from 48 votes

Buffalo Chicken N' Rice

Course: Main Course
Servings: 6
Author: Star @ the skinny-ish dish


  • 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


  • Preheat oven to 375 degrees. 
  • Lightly spray a skillet with cooking spray and cook chopped celery and onion over medium-high heat until softened. (About 5-7 minutes)
  • 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. 
  • 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!)
  • Place in preheated oven and cook for one hour or until rice is cooked.
  • Top with cheese, green onions, and extra hot sauce if desired. Enjoy! 


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)