Buffalo Chicken Casserole

Name: Buffalo Chicken Casserole
Prep time: 25 min
Total time: 55 min
Yield: 4
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

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Betty Crocker Kitchens

Updated Sep 9, 2016

Buffalo Chicken Casserole

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Prep Time 25 min
Total 55 min
Servings 4
Ingredients 8

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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

Instructions

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.
Step
2

Spray 8-inch square baking dish with cooking spray. Spoon cooked rice into dish. Spread chicken mixture over rice (do not stir).
Step
3

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