Buffalo Chicken Casserole

By ldelmas

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 buffalo wing sauce
• 1/4 cup blue cheese dressing

Details

Servings 1

Preparation

Step 1

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.
EXPERT 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.