Buffalo Chicken Casserole

Give same-ole chicken and rice a spirited kick with prepared buffalo wing sauce in this easy dish.

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Servings 4

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( 47 ) Ratings

47 Ratings

5 Stars

4 Stars 22%

3 Stars 18%

2 Stars 16%

1 Stars

Member Reviews ( 10 )

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ingredients 8
Prep Time 25 min
Total Time 55 min

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

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Directions

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

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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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 380
Calories from Fat: 150),

% Daily Value

Total Fat: 16g; 16%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 0g 0% ),
Cholesterol: 70mg; 70%;
Sodium: 1910mg; 1910%;
Total Carbohydrate: 29g; 29%
(Dietary Fiber 1g 1% Sugars 7g 7% ),
Protein: 28g; 28%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 8%;
Calcium: 8%;
Iron: 15%;

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Patty30

report Posted Oct. 4, 2012 11:56 AM

Super simple to make and very tasty. Be certain the slice the celery very thin so it cooks well enough. Wonderful quick night supper:)

smc0117

report Posted Jun. 18, 2012 8:31 PM

Great Meal!!! Everyone loved it! Even the pickiest daughter in the world loved it. Although spicy my boyfried loved and told me not to change a thing! So this will definately be made again and again in my house. I even think next time I won't put this in the oven just cook the chicken mixture a little more in the skillet then top the over the rice for a quicker meal. Yummy!!!

jrooney32

report Posted Mar. 18, 2011 8:47 AM

Easy to make and very yummy!

skullsnbats

report Posted Aug. 28, 2010 11:48 AM

NO temperature is listed on this recipe, so we cooked it at 350. Other than that error, it is a delicious recipe.

psa

report Posted Mar. 15, 2010 8:20 AM

Just made for a quick diiner-very good! I used Frank's hot sauce (that I use when making buffalo wings). I also used a can of Rotel tomatoes with green chilies.During the last 3 minutes of baking added a generous amount of crumbled blue cheese and added dressing on topped when served. It was quite spicy with hot sauce, if you don't like "hot", stick with wing sauce. I have added this to recipe file.