Give same-ole chicken and rice a spirited kick with prepared buffalo wing sauce in this easy dish.
cup uncooked regular long-grain white rice
tablespoon olive or vegetable oil
lb boneless skinless chicken breasts, cut into thin strips
medium stalks celery, thinly sliced (1 cup)
can (14.5 oz) stewed tomatoes, undrained
cup buffalo wing sauce
cup blue cheese dressing
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.
Spray 8-inch square baking dish with cooking spray. Spoon cooked rice into dish. Spread chicken mixture over rice (do not stir).
Bake 25 to 30 minutes or until hot in center. Drizzle dressing over top.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.