Prep Time:
15 mins
Cook Time:
1 hr
Additional Time:
5 mins
Total Time:
1 hr 20 mins
Servings:
8
Yield:
1 (9×13-inch) casserole
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of water to a boil; add chicken tenders and cook until no longer pink in centers and an instant-read thermometer inserted into centers reads at least 165 degrees F (75 degrees C), 10 to 15 minutes. Drain; cool until easy to handle, about 5 minutes. Shred chicken with 2 forks.
Add cream cheese to a blender; blend until smooth. Add ranch dressing, wing sauce, and water; blend until smooth. Stir in shredded chicken and Colby-Jack cheese.
Spread rice in a 9×13-inch baking dish. Pour Buffalo chicken mixture on top; sprinkle with Cheddar cheese. Cover baking dish with aluminum foil.
Bake in the preheated oven until cheese is melted and bubbly, about 45 minutes. Sprinkle chips on top.
Cook’s Note
Divide leftovers into individual portions; cover and store in the refrigerator. If you cover the entire dish and reheat it later, the chips can become soggy.
Nutrition Facts (per serving)
| 657 | Calories |
| 46g | Fat |
| 31g | Carbs |
| 30g | Protein |
