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"Today you are really going to warm up because we are making Buffalo chicken casserole," says Rach. It's like Buffalo chicken dip, which everyone loves, but for dinner! The dish couldn't be easier or quicker to make, in part because she uses store-bought rotisserie chicken. Serve it with sliced green onions, chopped cilantro and pickled jalapenos for topping and tortilla chips for dipping and watch it disappear!
For more dippable dinners, which Rach LOVES, check out her Extra Thick Chili and Sweet, Spicy & Sour Egg Rolls.
Ingredients
- 1 tablespoon canola or olive oil
- 3 tablespoons butter
- 2 carrots, finely chopped
- 2 ribs celery, finely chopped
- 1 large onion, finely chopped
- Salt and pepper
- 6 cloves garlic, chopped or grated
- 2 tablespoons chipotle paste or ground chipotle in adobo
- ¼ cup or to taste cayenne pepper sauce (Rach likes Frank's RedHot)
- One 14-ounce can fire-roasted diced tomatoes
- 1 cup (8-ounce can) tomato sauce
- 2 cups chicken bone stock or broth
- 1 large or 2 small rotisserie chickens, meat pulled (5 to 6 cups)
- 1 ½ cups crumbled smoked blue cheese or blue cheese
- 1 ½ cups shredded pepper Jack or Monterey Jack cheese
Toppings:
- Green onions, thinly sliced
- Cilantro, roughly chopped
- Pickled jalapeno peppers
- Tortilla chips
Yield
Serves: 6
Preparation
Heat oil and butter in Dutch oven or deep cast-iron skillet over medium to medium-high heat.
Add carrots, celery, onion, salt and pepper and soften 5 to 6 minutes. Add garlic and stir, then add chipotle paste, hot sauce, diced tomatoes, tomato sauce and broth. Stir together and add the chicken. Simmer 15 minutes and top with cheeses. Broil to bubble and brown cheeses and top with garnishes of choice. Serve with chips to dip.