Buffalo Chicken Sauce over Rice
I had a lot of Recipe #225888 leftover from a cookout so after some wonderful suggestions in the forums from a few other cooks, I came up with this. It sure was yummy! I served it over rice, but I'm sure you could serve it over any kind of pasta. I've also halved the original recipe (with the exception of the canned chicken since I always use more anyway) since that's about the amount of dip I had leftover. And I changed some of the ingredients from the original to get it to the way I usually make it.
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INGREDIENTS
Nutrition- 2(10 ounce) cans canned chicken, drained and flaked
- 1(8 ounce) box cream cheese
- 1cup shredded cheddar cheese
- 1⁄2
- 3⁄4cup hot sauce (I use Frank's)
- 1⁄4cup milk
- 1⁄4
- 1⁄2teaspoon garlic powder
- 1⁄2teaspoon seasoning salt
- 1
- 1(8 ounce) can tomato sauce
- 2
- 1⁄2tablespoon butter
- 3
-
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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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