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Buffalo Chicken Casserole

(14 reviews)
Buffalo Chicken Casserole
  • Prep Time 25 min
  • Total Time 55 min
  • Servings 4
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Give same-ole chicken and rice a spirited kick with prepared buffalo wing sauce in this easy dish.

Ingredients

1/2
cup uncooked regular long-grain white rice
1
cup water
1
tablespoon olive or vegetable oil
1
lb boneless skinless chicken breasts, cut into thin strips
2
medium stalks celery, thinly sliced (1 cup)
1
can (14.5 oz) stewed tomatoes, undrained
1/2
cup Frank's™ RedHot™ Buffalo Wings Sauce
1/4
cup blue cheese dressing

Directions

  • 1 Cook rice in water 20 minutes as directed on package. Meanwhile, heat oven to 350°F. In 12-inch skillet, heat oil over medium-high heat. Add chicken and celery; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center. Remove from heat. Open can of tomatoes; cut up tomatoes in can. Stir tomatoes and wing sauce into chicken mixture.
  • 2 Spray 8-inch square baking dish with cooking spray. Spoon cooked rice into dish. Spread chicken mixture over rice (do not stir).
  • 3 Bake 25 to 30 minutes or until hot in center. Drizzle dressing over top.
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Tips  

Turn up the heat by adding 1 teaspoon red pepper sauce to the buffalo wing sauce.

Serve this casserole with a bowl of crumbled blue cheese so guests can sprinkle some on top if they like.

Nutrition Information 
No nutrition information available for this recipe
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