Buffalo Chicken Sauce over Rice

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix the canned chicken, cream cheese, shredded cheddar, blue cheese crumbles, milk, white wine, garlic powder and seasoned salt in a crock pot over high. Cover and set aside, stirring occasionally, so it melds together while cooking the rest of dinner.
  • WHEN IT IS ALL SOFTENED AND MIXED TOGETHER, REDUCE HEAT TO LOW OR WARM.
  • In a large saucepan, cook diced tomatoes and tomato sauce. Heat to bubbly over MEDIUM. Reduce heat to LOW, cover and allow to simmer for 10 minutes.
  • While tomato sauce mixture is simmering, heat butter in a small saucepan over MEDIUM-HIGH heat. Add celery and saute for 5 minutes. Remove from heat and stir into crock pot mixture.
  • Remove the tomato sauce from heat and stir into crock pot mixture. Recover crock pot and allow to continue cooking.
  • Rinse the tomato sauce pan and heat over MEDIUM heat. Add chicken and cook until no longer pink and juices run clear. Don't worry about draining if it's watery.
  • Add chicken to crock pot mixture. Stir to combine.
  • Serve over rice or any other pasta. If it still seems too thick, thin the sauce with more milk or white wine.
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