Love buffalo chicken? Love rice? This Buffalo Chicken Rice recipe is for you. This flavorful meal will be an instant hit with your family or guests.
4 Tbsp. margarine, divided
2 cups shredded cooked chicken
1/4 cup cayenne pepper sauce, divided
1 cup regular rice or converted rice
2 cups water
1 1/2 Tbsp. Knorr® Chicken flavor Bouillon
1/2 cup Hellmann's® or Best Foods® Light Mayonnaise
1/2 cup sour cream
1 cup shredded cheddar cheese
1/2 cup chopped celery
1/4 cup crumbled blue cheese
Amount per serving
Calories from Fat280
Preheat oven to 375°. Spray 8-inch baking dish with nonstick cooking spray; set aside.
Melt 2 tablespoons margarine in 12-inch nonstick skillet over medium heat and heat chicken with 1 tablespoon cayenne pepper sauce, stirring occasionally, 2 minutes. Remove chicken mixture and set aside.
Melt remaining 2 tablespoons margarine in same skillet and cook rice, stirring occasionally, 2 minutes or until golden. Stir in water and Knorr® Chicken flavor Bouillon and bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes or until rice is tender.
Remove rice from heat, then stir in chicken mixture, remaining 3 tablespoon cayenne pepper sauce, Hellmann's® or Best Foods® Light Mayonnaise and sour cream. Spread 1/2 of the mixture in prepared dish. Sprinkle with 1/2 cup cheddar cheese, then top with remaining chicken mixture and cheddar cheese.
Bake 10 minutes or until cheese is melted. Top with celery and blue cheese.