Buffalo Chicken Casserole

Ingredients

• 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

Instructions

1. Preheat over to 350°F.
2. Cook rice in water 20 minutes as directed on package.
3. 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.
4. Remove from heat. Open can of tomatoes; cut up tomatoes in can. Stir tomatoes and wing sauce into chicken mixture.
5. Spray 8-inch square baking dish with cooking spray. Spoon cooked rice into dish. Spread chicken mixture over rice (do not stir).
6. Bake 25 minutes.

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