Buffalo Chicken Casserole

Buffalo Chicken Casserole

Give same-ole chicken and rice a spirited kick with prepared buffalo wing sauce in this easy dish.

Prep Time

25

Minutes

Total Time

55

Minutes

Makes

4

servings

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.
Makes 4 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips
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:

1 Serving (1 Serving)
  • Calories 380
    • (Calories from Fat 150),
  • Total Fat 16g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 70mg;
  • Sodium 1910mg;
  • Total Carbohydrate 29g
    • (Dietary Fiber 1g,
    • Sugars 7g),
  • Protein 28g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.
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