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<blockquote data-quote="moreluck" data-source="post: 669702" data-attributes="member: 1246">BUFFALO CHICKEN RICE Serves: 4Prep Time: 15 Minute(s) Cook Time: 40 Minute(s) Ingredients:4 Tbsp. Shedd&#039;s Spread Country Crock® Spread, divided2 cups shredded cooked chicken1/4 cup cayenne pepper sauce*, divided1 cup regular or converted rice2 cups water1-1/2 Tbsp. Knorr® Chicken flavor Bouillon1/2 cup Hellmann&#039;s® or Best Foods® Light Mayonnaise1/2 cup sour cream1 cup shredded cheddar cheese (about 4 oz.)1/2 cup chopped celery1/4 cup crumbled blue cheeseInstructions:Preheat oven to 375°. Spray 8-inch baking dish with nonstick cooking spray; set aside. Melt 2 tablespoons Shedd&#039;s Spread Country Crock® Spread in 12-inch nonstick skillet over medium heat and heat chicken with 1 tablespoon cayenne pepper sauce, stirring occasionally, 2 minutes. Remove chicken mixture and set aside. Melt remaining 2 tablespoons Spread in same skillet and cook rice, stirring occasionally, 2 minutes or until golden. Stir in water and Knorr® Chicken flavor Bouillon and bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes or until rice is tender. Remove rice from heat, then stir in chicken mixture, remaining 3 tablespoon cayenne pepper sauce, Hellmann&#039;s® or Best Foods® Light Mayonnaise and sour cream. Spread 1/2 of the mixture in prepared dish. Sprinkle with 1/2 cup cheddar cheese, then top with remaining chicken mixture and cheddar cheese. Bake 10 minutes or until cheese is melted. Top with celery and blue cheese. *Such as Frank&#039;s® Red Hot Sauce.</blockquote>

[QUOTE="moreluck, post: 669702, member: 1246"] [B]BUFFALO CHICKEN RICE[/B] [SIZE=2][B]Serves: [/B]4 [B]Prep Time: [/B]15 Minute(s) [B]Cook Time: [/B]40 Minute(s) [/SIZE] [SIZE=2] [/SIZE] Ingredients: 4 Tbsp. Shedd's Spread Country Crock® Spread, divided 2 cups shredded cooked chicken 1/4 cup cayenne pepper sauce*, divided 1 cup regular or converted rice 2 cups water 1-1/2 Tbsp. Knorr® Chicken flavor Bouillon 1/2 cup Hellmann's® or Best Foods® Light Mayonnaise 1/2 cup sour cream 1 cup shredded cheddar cheese (about 4 oz.) 1/2 cup chopped celery 1/4 cup crumbled blue cheese Instructions: Preheat oven to 375°. Spray 8-inch baking dish with nonstick cooking spray; set aside. Melt 2 tablespoons Shedd's Spread Country Crock® Spread in 12-inch nonstick skillet over medium heat and heat chicken with 1 tablespoon cayenne pepper sauce, stirring occasionally, 2 minutes. Remove chicken mixture and set aside. Melt remaining 2 tablespoons Spread in same skillet and cook rice, stirring occasionally, 2 minutes or until golden. Stir in water and Knorr® Chicken flavor Bouillon and bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes or until rice is tender. Remove rice from heat, then stir in chicken mixture, remaining 3 tablespoon cayenne pepper sauce, Hellmann's® or Best Foods® Light Mayonnaise and sour cream. Spread 1/2 of the mixture in prepared dish. Sprinkle with 1/2 cup cheddar cheese, then top with remaining chicken mixture and cheddar cheese. Bake 10 minutes or until cheese is melted. Top with celery and blue cheese. *Such as Frank's® Red Hot Sauce. [/QUOTE]

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