Buffalo Chicken Sauce Over Rice Recipes

Steps:

• Melt butter in a small saucepan over medium heat, or in microwave on high, until completely melted. Skim off white foam from the top and add hot sauce. Blend until well mixed, remove from heat and set aside until mixture starts to set.

Steps:

• Mix the canned chicken, cream cheese, shredded cheddar, blue cheese crumbles, milk, white wine, garlic powder and seasoned salt in a crock pot over high. Cover and set aside, stirring occasionally, so it melds together while cooking the rest of dinner.
• WHEN IT IS ALL SOFTENED AND MIXED TOGETHER, REDUCE HEAT TO LOW OR WARM.
• In a large saucepan, cook diced tomatoes and tomato sauce. Heat to bubbly over MEDIUM. Reduce heat to LOW, cover and allow to simmer for 10 minutes.
• While tomato sauce mixture is simmering, heat butter in a small saucepan over MEDIUM-HIGH heat. Add celery and saute for 5 minutes. Remove from heat and stir into crock pot mixture.
• Remove the tomato sauce from heat and stir into crock pot mixture. Recover crock pot and allow to continue cooking.
• Rinse the tomato sauce pan and heat over MEDIUM heat. Add chicken and cook until no longer pink and juices run clear. Don't worry about draining if it's watery.
• Add chicken to crock pot mixture. Stir to combine.
• Serve over rice or any other pasta. If it still seems too thick, thin the sauce with more milk or white wine.

Steps:

• Place cooked rice in bottom of 8x11 casserole dish.
• Add can of cream soup and 1/2 can of water; mix well.
• In mixing bowl, mix chicken with Frank's buffalo sauce.
• Put the chicken on top of the rice in the casserole dish.
• Drizzle bleu cheese or ranch dressing over chicken (use desired amount--it doesn't need to be spread evenly--just drizzled).
• Sprinkle crushed Ritz crackers over the casserole.
• Optional--drizzle a little melted butter over Ritz if you like them browned & not as crispy. Bake at 350 for 30 minutes.