Buffalo Chicken & Rice Casserole
INGREDIENTS
- 1 1/2 pound boneless chicken tenderloins or breast, cut into bite-size pieces
- 2 tablespoons butter
- 1 cup chopped onions
- 1 cup chopped celery
- 4 cloves minced garlic
- 1 large grated carrot
- 2 teaspoons Hidden Valley Ranch Spicy Seasoning
- 1 1/4 cups long-grain rice
- 1/2 cup Frank's RedHot Wings Buffalo Sauce
- 2 1/2 cups chicken broth
- 1 cup shredded cheddar cheese
- 1/4 cup fresh chopped cilantro or parsley
- 1/2 cup crumbled blue cheese
- 1/4 cup chopped green onions
- Mexican Crema Sauce or sour cream, optional topping
INSTRUCTIONS
- Place butter in a 10" oven-proof skillet or sauté pan with a lid. Set over medium heat. Add the chopped onions and celery. Sauté for 3-5 minutes to soften.
- Add the chicken pieces and seasonings. Cook for another 3-5 minutes. Don't worry if the chicken is still a little raw.
- Add the carrot, rice, hot sauce, and broth. Stir, then cover the skillet. Bring to a boil. Lower the heat and simmer for 15 minutes, or until most of the broth has been absorbed. Do not over overcook.
- Fluff the rice with a fork. Stir in the cheddar and cilantro. Sprinkle with blue cheese and green onions. Place the lid back on skillet for 3 minutes to allow the cheese to warm through.
- Taste, then salt and pepper as needed. Serve with crema or sour cream.
