Buffalo Chicken Casserole

(47)
10 reviews.
  • 25 min prep time
  • 55 min total time
  • 8 ingredients
  • 4 servings

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

Directions

  1. 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. 2 Spray 8-inch square baking dish with cooking spray. Spoon cooked rice into dish. Spread chicken mixture over rice (do not stir).
  3. 3 Bake 25 to 30 minutes or until hot in center. Drizzle dressing over top.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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