Prep Time: 25 Mins
Total Time: 55 Mins
Servings: 4
- 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
- 1Cook 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.
- 2Spray 8-inch square baking dish with cooking spray. Spoon cooked rice into dish. Spread chicken mixture over rice (do not stir).
- 3Bake 25 to 30 minutes or until hot in center. Drizzle dressing over top.
- Source: http://www.bettycrocker.com/recipes/buffalo-chicken-casserole/9f2cf11c-2dcd-4d16-86e4-581e19b9160c?nicam4=SocialMedia&nichn4=Pinterest&niseg4=BettyCrocker&nicreatID4=Post
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