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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Buffalo Chicken Casserole Recipe

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This recipe for Buffalo Chicken Casserole is from More Tried and True Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup uncooked regular long-grain white rice
1 1/2 cups water
1 tbsp. olive or vegetable oil
1 lb. boneless skinless chicken breasts, cut into thin strips
1/3 cup green pepper, diced
1 - 14.5 oz. can stewed tomatoes, undrained
1/2 cup buffalo wing sauce
1/4 cup blue cheese dressing
1 1/2 cups of mozzarella cheese
Directions:
Directions:
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. Stir tomatoes and wing sauce, blue cheese dressing and 1/2 of grated cheese into chicken mixture. Spray 8” square baking dish with cooking spray. Spoon cooked rice into dish. Spread chicken mixture over rice (do not stir). Top with remaining grated cheese. Bake 25 to 30 minutes or until hot in center.

 

 

 

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