Buffalo Chicken Casserole
1/2 cup uncooked rice
1 cup water
1 Tbsp. olive oil or veggie oil
1 lb. chicken breasts-cut into strips
2 medium celery stalks-diced
1 can (14.5 oz) stewed tomatoes- un-drained
1/2 cup buffalo wing sauce
1/4 cup blue cheese or rance (depending on preference)
Cook rice according to package (or use leftover rice) In a large skillet heat oil over medium-high heat. Add chicken and celery. Cook 5-7 minutes, stirring frequently. Remove from heat. Open tomatoes and cut them up. Stir them into the chicken and add wing sauce, stir.
Spray 8" square dish. Spoon rice into dish. Spread chicken mixture over rice-do not mix. Bake 25-30 minutes at 350 degrees or until hot in the center. Drizzle dressing preference over top.
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