2014 New Recipe #6 – Buffalo Chicken Casserole
I’ve been seeing all of these Buffalo chicken recipes on Pinterest, so I decided to give one a go tonight. It’s fairly uncomplicated and doesn’t use many ingredients, which is another plus. I found the original recipe HERE, but I made some changes to how I made mine – partially because I read the recipe wrong!
Gather your ingredients:
- 1 cup instant rice
- 2 cups water
- 1 lb. boneless skinless chicken breasts
- 14.5 oz. can stewed tomatoes
- 1/4-1/2 cup wing sauce
- 1 cup thinly sliced celery
- 1/4 cup blue cheese or ranch dressing
- 1 1/2 cups mozzarella cheese
First, cook your rice according to package directions (mine said 1 cup with 2 cups water). While the rice is cooking, you can also cook your chicken. Feel free to prepare your chicken however you want. You can use rotisserie or cook it on the stove – just make sure you cut it into bite-sized pieces.
Next, add your cut up chicken, 1 cup thinly sliced celery, wing sauce (I used 1/4 cup because I don’t like it too spicy) and stewed tomatoes together. Make sure to cut up the stewed tomatoes.
Now it’s time to layer in your ingredients. First spray your dish with non-stick spray and add in the rice, next put on your chicken mixture, followed by the dressing. Finally, add the cheese on top.
Put the casserole into the oven at 350 degrees for 25-30 minutes.
I was surprised just how delicious this was – there is just enough heat from the wing sauce, and there is the tang from the dressing – and the creaminess from the cheese! YUM!