Buffalo Chicken and Rice

Imagine if you took your favorite part of a Buffalo chicken wing, dipped it in ranch, and baked it over rice. That's what this dish is all about. And you can make it as spicy as you want - it all depends on how much hot sauce you add.

The recipe calls for cooked chicken, so this is a great opportunity to use up some leftovers. You can also use shredded or cubed rotisserie chicken - that flavor would be an incredible addition.

Also, I topped the casserole with shredded cheddar cheese. If you want to stick to the Buffalo chicken wing theme, sprinkle the top with blue cheese instead.

Buffalo Chicken and Rice

2 cups chicken broth or water
1 cup white rice
1 tablespoon butter
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups cooked chicken, shredded or cubed
3 tablespoons mayonnaise
2 tablespoons ranch dressing
1-2 tablespoons hot sauce
1/4 cup shredded cheddar cheese

Preheat the oven to 400 degrees.
In a medium saucepan, combine the broth, rice, butter, onion powder, garlic powder, salt, and pepper. Set the pan over high heat and bring to a boil. Reduce the heat to low, cover and simmer for 15 to 20 minutes, until the rice is tender and the liquid is absorbed.
In a medium bowl, combine the chicken, mayonnaise, ranch dressing, and hot sauce. Stir to combine.
Spoon the rice into the bottom of a shallow baking dish. Top the rice with the chicken mixture. Sprinkle the cheese over top.
Bake for 15 to 20 minutes, until the cheese melts.

Serves 4