Buffalo Chicken Rice

Name: Buffalo Chicken Rice
Ingredients: 4 tablespoons Country Crock(R) Spread divided; 2 cups cooked chicken shredded; 1/4 cup cayenne pepper sauce divided; 1 cup regular or converted rice; 2 cups water; 1 1/2 tablespoons Knorr(R) Chicken flavor Bouillon; 1 cup shredded cheddar cheese about 4 oz.; 1/2 cup chopped celery; 1/4 cup crumbled blue cheese; 1/2 cup Hellmann's(R) or Best Foods(R) Light Mayonnaise; 1/2 cup sour cream

11 ingredients

5 steps

Ingredients

4 tablespoons Country Crock(R) Spread divided
2 cups cooked chicken shredded
1/4 cup cayenne pepper sauce divided
1 cup regular or converted rice
2 cups water
1 1/2 tablespoons Knorr(R) Chicken flavor Bouillon
1 cup shredded cheddar cheese about 4 oz.
1/2 cup chopped celery
1/4 cup crumbled blue cheese
1/2 cup Hellmann's(R) or Best Foods(R) Light Mayonnaise
1/2 cup sour cream

Directions

1

Preheat oven to 375°. Spray 8-inch baking dish with nonstick cooking spray; set aside.
2

Melt 2 tablespoons Country Crock(R) Spread 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.
3

Melt remaining 2 tablespoons Spread in same skillet and cook rice, stirring occasionally, 2 minutes or until golden. Stir in water and Knorr(R) 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.
4

Remove rice from heat, then stir in chicken mixture, remaining 3 tablespoon cayenne pepper sauce, Hellmann's(R) or Best Foods(R) 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.
5

Bake 10 minutes or until cheese is melted. Top with celery and blue cheese.