- 1 (14 ounce) package chicken tenders
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup ranch dressing
- 1/3 cup Buffalo wing sauce
- 2 tablespoons water
- 2 cups shredded Colby Jack cheese
- 2 cups cooked rice
- 2 cups shredded sharp Cheddar cheese
- 2 cups crushed corn chips (such as Tostitos®)
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of water to a boil; add chicken tenders. Cook until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 10 to 15 minutes. Drain and cool until easily handled, about 5 minutes. Shred chicken with 2 forks.
- Beat cream cheese in a blender until smooth. Add ranch dressing, Buffalo wing sauce, and water; blend until smooth. Mix in shredded chicken and Colby Jack cheese.
- Spread rice in a 9x13-inch baking dish. Pour Buffalo chicken mixture on top. Sprinkle Cheddar cheese on top. Cover baking dish with aluminum foil.
- Bake in the preheated oven until Cheddar cheese is melted and bubbly, about 45 minutes. Sprinkle corn chips on top.
03/31/2018
recipepes.com
Cheesy Buffalo Chicken Casserole, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
