Currently, I'm watching KU play an impressive game against Virginia Tech . I loved the interception and the highstepping into the end zone. I don't care if he was penalized...it was great. I hope they keep this up and win.
Football always makes me think of buffalo wings. It must be all those Sundays at Victory eating wings with Dave and Jeff. So here's a delicious buffalo chicken casserole dish recipe.
Buffalo Chicken Casserole
1/2 c. uncooked regular long grain white rice
1 c. water
1 T. olive 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 c. buffalo wing sauce
1/4 c. blue cheese dressing.
Cook rice in water 20 minutes as directed on package. Meanwhile, heat oven to 350 degrees.
In a 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 Pam. 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.
The best part of this dish is you can make it with any wing sauce so it could be spicy (or in my household, not). Enjoy!
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