Country Crock Recipes

Buffalo Chicken Rice

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

Directions

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.