1/2 Cup Uncooked Regular Long-grain White Rice
1 Cup Chicken Broth
1 Tbs. 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 Cup Buffalo Wing Sauce
1/4 Cup Blue Cheese Dressing

Cook Rice In Chicken Broth 20 Minutes As Directed On Pkg. Meanwhile, Heat Oven To 350 Degrees. In 12 Inch Skillet, Heat Oil Over Medium-high Heat. Add Chicken And Celery; Cook 5-7 Minutes, Stirring Frequently, Until Chicken Is No Longer Pink In Center. Remove From Heat. Open Can Of Tomatoes; Cut Up Tomatoes In Can {with Kitchen Scissors Or Hands, Is The Easiest Way} 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 25-30 Minutes Or Until Hot In The Center. Drizzle Dressing Over Top.

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I love my kiddos....KILEIGH AKAYLAH AND GAGE REED...

This was great! I loved the celery in it. I used 2 cups of rice for my family because there was a lot of liquid!