Sometimes a girl just needs a taste of home, even when she’s all the way down here in Mississippi. I’m originally from Buffalo, NY. Yes – I did move to Mississippi. No – I am not clinically insane. I love it here! But, I definitely miss a few things. Like really good chicken wings. (No, Buffalo Wild Wings does not make really good chicken wings).
So I settle for the delicious goodness of Frank’s Hot Sauce. On just about everything I make. Which is why most of my recipes include the word “Buffalo” in them.
Last night I was craving something yummy and easy to make (and obviously not low-carb), so I opted for the always delicious Buffalo Chicken Casserole. A favorite of the hubby’s. And did I mention this is gluten-free? Here’s how it goes down:
(Please note that most of my recipes do not involve exact measurements)
– 3 boneless/skinless chicken breasts
– 1 can chedder soup
– 4 can fulls of rice (yes, use your empty soup can – I told you measurements weren’t my thing)
– 1 1/2 cans of skim milk
– 1 bag shredded cheddar cheese
– Frank’s hot sauce (to your liking!)
So here’s how simple it is:
1. Cook that chicken with some butter on the stove (or if you have an awesome electric wok like we do – thank you wedding registry for the greatest gift of all time – that will work too!) until there’s no pink left in the middle. Nobody likes food poisoning.
2. Then add the soup, rice and milk.
3. Add a handful or two of shredded cheese – stir in until melted
4. Add Frank’s hot sauce. As much or as little as you’d like. Remember, measurements are for amateurs. This is clearly real-deal cooking.
Pour that delicious mixture into a greased casserole dish. Bake at 350 degrees for 30 minutes. Then, add a delicious extra layer of shredded cheese. (I never said this was healthy did I? That would have been misleading…) Bake for an additional 10 minutes. After 40 minutes of glorious baking, your mouth should be watering, if it isn’t already just from reading this.
You shouldn’t need instructions on what to do next. At least I hope not…