1/2 Cup uncooked regular long-grain white rice
1 Cup water
1 Tablespoon olive or vegetable oil
1 LB boneless skinless chicken breasts, cut into thin strips
2 medium stalks celery, thinly sliced (1 Cup)
1 Can (14.5 oz) stewed tomatoes, undrained
1/2 Cup buffalo wing sauce
1/4 Cup blue cheese dressing
1 1/2 Cups of mozzarella cheese
- Preheat over to 350°F.
- Cook rice in water 20 minutes as directed on package.
- In 12-inch skillet, heat oil over medium-high heat. Add chicken and celery; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center.
- Remove from heat. Open can of tomatoes; cut up tomatoes in can. Stir tomatoes and wing sauce into chicken mixture.
- Spray 8-inch square baking dish with cooking spray. Spoon cooked rice into dish. Spread chicken mixture over rice (do not stir).
- Bake 25 minutes.