Follow these simple steps for a perfect Buffalo Chicken and Rice Bake every time:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or a thin layer of butter. This prevents sticking and makes cleanup easier.
2. Combine Wet Ingredients: In a large mixing bowl, whisk together the cream of chicken soup, cheddar cheese soup, chicken broth, Frank’s RedHot sauce, and ranch (or blue cheese) dressing. Ensure they are well combined into a smooth sauce.
3. Add Cream Cheese: Add the softened and cubed cream cheese to the bowl. Whisk vigorously until the cream cheese is mostly incorporated. A few small lumps are okay; they will melt during baking. This step is crucial for that ultra-creamy texture.
4. Incorporate Rice and Chicken: Gently stir in the uncooked long-grain white rice and the shredded cooked chicken into the sauce mixture. Ensure the rice and chicken are evenly coated and distributed throughout the sauce. This ensures every bite is flavorful.
5. Transfer to Baking Dish: Pour the chicken and rice mixture into the prepared 9×13 inch baking dish. Spread it out evenly to ensure consistent cooking.
6. First Bake (Covered): Cover the baking dish tightly with aluminum foil. This traps the steam and allows the rice to cook through without drying out. Bake in the preheated oven for 45 minutes.
7. Prepare Topping: While the casserole is baking, if you’re using Panko breadcrumbs for extra crunch, mix them with the 2 tablespoons of melted butter in a small bowl.
8. Second Bake (Uncovered): After 45 minutes, carefully remove the aluminum foil. The rice should have absorbed most of the liquid and started to look tender. Sprinkle the shredded Monterey Jack cheese and sharp cheddar cheese evenly over the top of the casserole. If using, sprinkle the buttered Panko breadcrumbs over the cheese.
9. Finish Baking: Return the baking dish to the oven, uncovered. Bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the casserole is heated through. The edges should be bubbling.
10. Rest Before Serving: Once baked, remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld. It also prevents you from burning your mouth on the super-hot filling!
11. Garnish and Serve: Garnish with sliced green onions, crumbled blue cheese, a drizzle of extra ranch or blue cheese dressing, or a dash more hot sauce, if desired. Serve hot and enjoy!