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Buffalo Chicken and Rice Tonight! Recipe

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This recipe for Buffalo Chicken and Rice Tonight!, by , is from The Kuffel Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maureen Turner
Added: Monday, April 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 skinless, boneless thin cut chicken breasts or chicken tenders
1 C Texas Pete Buffalo sauce
salt and pepper
4 cups cooked rice
12 oz shredded sharp cheddar cheese
diced green chilies optional

Directions:
Directions:
Marinate chicken with Buffalo Sauce in zip close plastic bag in frig for 1-2 hours [or longer]. Mix cooked rice with 8 oz cheese and green chilies.
Put rice mixture in bottom greased 9x13 pan. Remove chicken from marinade, and place on top of rice mixture. Lightly salt and pepper. Bake at 350 until chicken is done. Put remaining cheese on top for last 5 minutes of cooking.

Personal Notes:
Personal Notes:
Use thin cut chicken or chicken tenders. To make your own thin cut chicken breasts: take a regular chicken breast, and slice crosswise through the breast, like butterflying, into 2 pieces.

This is the only way your Dad will eat boneless, skinless chicken--says it has no flavor! The buffalo sauce makes it real spicy. You can make it even more spicy by cooking the rice with cayenne or adding hot sauce, which your Dad does to his plate anyway!

This would be good with sliced red, yellow or green peppers added into the marinade too. Or, layer this over a boxed Spanish rice mixture.

 

 

 

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