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Buffalo Chicken Casserole Recipe


  • Buffalo Chicken Casserole
    Buffalo Chicken Casserole

    1/2 mug uncooked regular long-grain white rice

  • 1 cup water
  • 1 tbs olive or vegetable oil
  • 1 pound boneless skinless chicken breasts, cut into thin strips
  • 2 medium stalks celery, thinly sliced (1 mug)
  • One and a half can (5 oz) stewed tomatoes, undrained
  • 1/2 mug buffalo wing sauce
  • 1/4 mug blue cheese dressing

How to make Buffalo Chicken Casserole

  • Cook rice within water 20 minutes as directed upon package. At the same time, heat oven in order to 350°F. Within 12-inch skillet, heat oil over medium-high warmth. Include chicken and celery; prepare 5 to 7 minutes, stirring frequently, till chicken is no longer pink within middle. Remove through warmth. Open can of tomatoes; chop up tomato plants within may. Mix tomatoes as well as wing sauce into chicken combination.
  • Spray 8-inch square baking dish with cooking spray. Spoon prepared rice in to meal. Distribute chicken mixture more than rice (don’t stir).
  • Bake Twenty five in order to Half an hour or until warm in middle. Drizzle dressing over best.
  • Buffalo Chicken Casserole is ready to serve.

Prep Time: 25 minutes
Total Time: 55 minutes
Servings: 4 servings (1 1/2 cups each)