Buffalo Chicken Casserole

 

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

• 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.