Buffalo Chicken Casserole

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

  • Prep Time 25 min
  • Total Time 55 min
  • Servings 4

Ingredients

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.

Expert 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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
150),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
70mg
70%;
Sodium
1910mg
1910%;
Total Carbohydrate
29g
29%
(Dietary Fiber
1g
1%
  Sugars
7g
7%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
8%;
Calcium
8%;
Iron
15%;
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.