Buffalo Chicken Casserole

By cwyorkiex3

Give same-ole chicken and rice a spirited kick with prepared buffalo wing sauce in this easy dish. If you think the ingredients are a little too hot for you, just tweek them to fit your needs.I don't like really hot food so I will be doing some tweeking myself.

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

Preparation

Step 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.

Spray 8-inch square baking dish with cooking spray. Spoon cooked rice into dish. Spread chicken mixture over rice (do not stir).

Bake 25 to 30 minutes or until hot in center. Drizzle dressing over top.