This is a great recipe for those who love Buffalo wings, but find them to be a bit too spicy to eat. The cheese and ranch dressing really help create a mild and delicious buffalo flavor to the casserole without having the sauce overpower the dish. Enjoy!
Ingredients:
3 Chicken Breasts, cubed
2 Stalks Celery, chopped
1 Can Stewed Tomatoes
1/2 C. Sweet Baby Ray's Buffalo Wing Sauce
3 Cups uncooked instant rice
Ranch Dressing
Shredded Cheese
Cook rice according to box directions. Heat oil in frying pan and cook Chicken and celery. Add topatoes and wing sauce to chicken and celery. Grease 13x9 baking dish with oil and then put in cooked rice and chicken mixture in pan. Cook at 350 for 30 minutes, adding shredded cheese the last 10 minutes. Serve and drizzle ranch on top.
Serves about 8.
*This recipe was adapted from the Betty Crocker Buffalo Chicken Casserole Recipe.
Ingredients:
3 Chicken Breasts, cubed
2 Stalks Celery, chopped
1 Can Stewed Tomatoes
1/2 C. Sweet Baby Ray's Buffalo Wing Sauce
3 Cups uncooked instant rice
Ranch Dressing
Shredded Cheese
Cook rice according to box directions. Heat oil in frying pan and cook Chicken and celery. Add topatoes and wing sauce to chicken and celery. Grease 13x9 baking dish with oil and then put in cooked rice and chicken mixture in pan. Cook at 350 for 30 minutes, adding shredded cheese the last 10 minutes. Serve and drizzle ranch on top.
Serves about 8.
*This recipe was adapted from the Betty Crocker Buffalo Chicken Casserole Recipe.
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