Buffalo Chicken Casserole

 

3-4 chicken breasts, cubed

2 cups white or brown rice, cooked

1 tbsp olive oil

1 cup celery, chopped

1 can Hunt’s stewed tomatoes, drained

½ tsp cayenne pepper

¼ tsp kosher salt or sea salt

½ cup Moore’s buffalo wing sauce

¼ cup lite ranch dressing

½ cup mozzarella cheese

 

Heat oil in skillet. Cook chicken with celery, cayenne pepper, & salt. Drain.

 

Cut up stewed tomatoes; add to skillet. Add buffalo sauce.

 

Spray 8x8 dish. Add rice; top with chicken mixture; do not stir.

 

Cook at 350 ° for 25 min. top with cheese and ranch dressing. Return to oven and heat until cheese melts.

 

 

TIPS:

 

If you do not care for tomatoes be sure to cut them up well, don't just leave them out because they help balance out the heat of the buffalo sauce.

 

If you don't cook the celery with the chicken it may still be slightly crunchy when you serve. I prefered a tender celery so I started cooking it with the chicken.

 

To make this slighlty healthier chop up cauliflower to the size of rice. Use it to substitute for part of the rice or add it in with the rice to bulk up the portions without adding a lot of calories. Your family will be none the wiser. :-)