1 pound Boneless Skinless Chicken Breasts, cut into thin strips
½ cup uncooked Long Grain Rice
1 cup Water
1 Tbsp Olive Oil
1 cup stalks of Celery, thinly sliced
1 can (14.5 oz) Stewed Tomatoes, undrained
½ cup Buffalo Wing Sauce
¼ cup Blue Cheese Dressing
½ cup Blue Cheese Crumbles
Cook rice in water 20 minutes as directed on package. Heat oven to 350°F. Using a 12-inch skillet, heat oil over medium-high heat. Add chicken and celery, then cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink. Remove from heat. Open can of tomatoes and 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 to 30 minutes or until hot in center. Drizzle dressing over top. Serve with blue cheese crumbles so guests can sprinkle some on top.
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