BUFFALO CHICKEN RICE
SERVES 4
PREP TIME: 15 Minute(s)
COOK TIME: 40 Minute(s)
INGREDIENTS
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4 Tbsp. Country Crock® Spread, divided
2 cups shredded cooked chicken
1/4 cup cayenne pepper sauce, divided
1 cup regular 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 (about 4 oz.)
1/2 cup chopped celery
1/4 cup crumbled blue cheese
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PREPARATION
- Preheat oven to 375°. Spray 8-inch baking dish with nonstick cooking spray; set aside.
- Melt 2 tablespoons Country Crock® 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.
- Melt remaining 2 tablespoons Spread 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.
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