Buffalo Chicken Rice


4 tbs unsalted butter, divided
2 cups shredded cooked chicken
1/4 cup hot sauce, divided
1 cup rice
2 cups chicken stock
1/2 cup mayonnaise
1/2 cup sour cream
1 cup cheddar cheese, shredded
1/2 cup celery, chopped
1/4 cup crumbled blue cheese
  • Pre-heat oven to 375 degrees, then spray a 8 inch baking dish with cooking spray and set aside.
  • Melt 2 tbs of butter in a nonstick skillet over medium heat and heat chicken with 1 tbs of hot sauce, stirring occasionally for about 2 minutes. Remove chicken and set aside.
  • Melt remaining 2 tbs of butter in the same skillet and cook rice stirring occasionally until golden, about 2 minutes.
  • Stir in chicken stock and bring to a boil over high heat.
  • Reduce heat to low and simmer covered for 20 minutes or until the rice is tender.
  • Remove rice from heat, then stir in the chicken mixture, 3 tbs hot sauce, mayonnaise and sour cream.
  • Spread 1/2 of the mixture in prepared baking dish.
  • Sprinkle with 1/2 cup cheddar cheese, then top with remaining chicken mixture and cheddar cheese.
  • Bake for 10 minutes or until cheese is melted.
  • Top with celery and blue cheese.




15 min


40 min


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