Wednesday, July 11, 2012

Buffalo Chicken Casserole

Are you a fan of buffalo chicken dip?  I will never forget the first time I had it.  It was at a bachelorette party over 3 years ago!  I came home from that party and made it for my then boyfriend and it instantly became a hit in our household.  We always make it when we're having friends over or for football parties.  A month or so ago, I was looking for a chicken casserole recipe to make.  I went to one of my go to sites, Pillsbury to search for recipes.  This one caught my eye and the reviews seemed promising.  The entire meal took less than an hour to make and was scrumptious.  It definitely had a little kick to it but it's definitely a step up from a plain cream of somthing added chicken casserole. I made a few changes below and noted them in blue.  Add this guy to your upcoming menu, it won't disappoint!

Buffalo Chicken Casserole
Courtesy of Pillsbury


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 buffalo wing sauce
1/4
cup blue cheese dressing
1 1/2 cups of mozzarella cheese
  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. We did not cook the celery.  I like a bit of crunch and didn't feel it was necessary.  I'm glad we didn't because it came out just fine.  I also recommend using rotisserie chicken, it will save time. If you do that, all you have to do is cook the rice, then pull the chicken and mix in celery, wing sauce and tomatoes for this step.  
  2. Spray 8-inch square baking dish with cooking spray. Spoon cooked rice into dish. Spread chicken mixture over rice (do not stir). I added the dressing to this step.  I poured it over the chicken mixture, topped it with a 1 1/2 cups of mozzarella cheese and sent it to the oven.  
  3. Bake 25 to 30 minutes or until hot in center (or cheese is bubbling). Drizzle dressing over top.







6 comments :

  1. i wonder if you could use ranch dressing instead of blue cheese since my husband and i don't like blue cheese dressing

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    Replies
    1. Yes, I have used ranch before and it's just as good!

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  2. I was so excited to make this and got it all ready and realized someone ate all the mozzerella without telling me... So I guess we'll see how it is with Colby Jack :/

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  3. I made this tonight. We all loved it!!!

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  4. Yummy!!! I didn't use the buffalo wing sauce because my family does not like HOT! But I used a blend of it and mild barbeque sauce and it was incredible!

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  5. Since some people in my family don't like rice, i substituted it for penne pasta, and instead of stewed tomato's, i used 1 1/2 cans of diced, and for extra kick i threw in some hot buffalo sauce instead of just plain buffalo. And let me tell you! it was on point! Thank you so much for sharing this recipe!! :)

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