Buffalo Chicken Casserole Recipe

By littlefish

This buffalo chicken casserole recipe is sure to spice things up around your dinner table. Serve this casserole with a bowl of crumbled blue cheese so guests can sprinkle some on top if they like. Turn up the heat even more by adding one teaspoon red pepper sauce to the buffalo wing sauce

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 4
Preparation time 25mins
Cooking time 80mins

Preparation

Step 1

1. Preheat oven to 350°F. Cook rice according to package instructions; about 20 minutes. Warm oil in a 12-inch skillet over medium-high heat. Add chicken and celery to the oil and cook for about 7 minutes, stirring frequently, and remove from heat when the chicken has no more pink. Cut up tomatoes in the can, and stir into the chicken mixture along with the wing sauce.
2. Spoon cooked rice into an 8-inch square baking dish. Spread chicken mixture over the rice without stirring.
3. Bake for 25 minutes or until hot in center. Add dressing to the top before serving.