Menu

Buffalo Chicken Casserole

  • Save Recipe
Buffalo Chicken Casserole
  • Prep 25 min
  • Total 55 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Give same-ole chicken and rice a spirited kick with prepared buffalo wing sauce in this easy dish.
Updated Sep 9, 2016

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 Frank's™ RedHot™ Buffalo Wings Sauce
  • 1/4 cup blue cheese dressing

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Turn up the heat by adding 1 teaspoon red pepper sauce to the buffalo wing sauce.
  • tip 2
    Serve this casserole with a bowl of crumbled blue cheese so guests can sprinkle some on top if they like.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
150
Trans Fat
0g
% Daily Value*:
Vitamin A
6%
6%
Exchanges:
Free
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
  • Trademarks referred to herein are the properties of their respective owners.
© 2021 ®/TM General Mills All Rights Reserved