Prep the Oven: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter.

Sauté: In a large pan, sauté the chicken and onion over medium-high heat until the chicken is nearly cooked through.

Rinse Rice: Rinse the uncooked rice under cold water until the water runs clear to ensure a fluffy texture.

Whisk the Base: In a large mixing bowl, whisk together the buffalo sauce, softened cream cheese, and ranch dressing until smooth.

Combine: Stir in the chicken broth, sautéed chicken/onions, rinsed rice, salt, pepper, and 1 cup of the shredded cheese.

Transfer: Pour the mixture into the prepared baking dish and spread evenly.

First Bake: Cover the dish tightly with aluminum foil. Bake for 35 minutes.

Stir & Top: Remove the foil and stir the casserole to ensure even rice cooking. Sprinkle the remaining 1 cup of cheese over the top.

Final Bake: Return to the oven uncovered for 10 minutes until the cheese is bubbly and golden.

Rest & Garnish: Let it rest for 5 minutes (this is crucial for the rice to finish absorbing the liquid). Top with green onions and serve.