Chicken and Rice Casserole Recipe - Buffalo Chicken Casserole

A tantalizing mix of chicken, rice, blue cheese dressing and buffalo wing sauce.

1/2 cup uncooked regular long-grain white rice

1 cup water

1 tablespoon olive or vegetable oil

1 pound boneless skinless chicken breasts, cut into thin strips

1 cup celery, thinly sliced

1 (14.5 oz.) can stewed tomatoes, undrained

1/2 cup buffalo wing sauce

1/4 cup blue cheese dressing

Directions

Preheat oven to 350 degrees. Prepare an 8-inch square baking dish with cooking spray.

Cook rice in water for 20 minutes as directed on package.

In a large skillet, heat the oil over medium high heat. Add the chicken and celery. Cook for 5 to 7 minutes; stirring frequently until the chicken is no longer pink. Remove from heat.

Open the can of tomatoes and cut up the tomatoes while still in the can. Stir the tomatoes and wing sauce into the chicken mixture.

Spoon the cooked rice into the baking dish. Spread the chicken mixture over the rice - do not stir.

Bake for 25 to 30 minutes or until hot in the center. Drizzle blue cheese dressing over the top.

=> Chicken and Rice Casserole Recipe: Easy Chicken and Rice Casserole

Just put five simple ingredients together and walla! You've got a tasty meal.

6 skinless, boneless chicken breast halves, cut into bite size pieces

2 cups milk

2 cups uncooked white rice

2 (10.75 oz.) cans cream of chicken soup

1 teaspoon seasoning salt

Directions

Preheat oven to 350 degrees. Lightly grease a 9x13-inch baking dish.

In a bowl, combine the milk, rice, soup and the seasoning salt; mix well. Pour mixture into prepared baking dish. Add the chicken.

Cover baking dish tightly with aluminum foil and bake for 90 minutes or until the rice is completely done; stir every 30 minutes while cooking.

Uncover baking dish and bake for another 15 minutes to let rice turn brown.

=> Chicken and Rice Casserole Recipe: Cheesy Chicken and Rice Casserole

An unbeatable flavor combination with chicken, rice and cheese.

4 skinless, boneless chicken breast halves, cut into bite size pieces

Salt and pepper to taste

2 cups cooked white rice

1 (10.75 oz.) can cream of chicken soup

1 (10.75 oz.) can cheese soup

2 cups frozen broccoli florets

1 cup onion, chopped

2 cups Cheddar cheese

4 slices soft bread cubes

Directions

Preheat oven to 350 degrees.

Season the chicken with salt and pepper and place in a microwave safe dish. Cover dish and microwave for 5 to 6 minutes. Turn chicken over and cook for another 2 to 3 minutes or until chicken is no longer pink. Let cool.

In a 9x13-inch baking dish, combine the chicken, rice, broccoli, onions, and the soup; mix well. Sprinkle cheddar cheese on top, then bread cubes.

Bake for 20 minutes or until the cheese is melted and bubbly. Bread on top should be crunchy.

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