If you love Buffalo chicken and cheese, you will love this recipe!
Ingredients
- chicken tenders: 1 pack (14 ounce pack)
- cream cheese: 1 pack (8 ounce pack, softened)
- ranch dressing: 0.5 cup
- Buffalo wing sauce: 0.33333 cup
- water: 2 Tbsp
- Colby Jack cheese: 2 cups (shredded)
- rice: 2 cups (cooked)
- sharp Cheddar cheese: 2 cups (shredded)
- corn chips (such as Tostitos®): 2 cups (crushed)
Metric Conversion
Stages of cooking
-
Preheat oven to 350 degrees F (175 degrees C).
-
Bring a large pot of water to a boil; add chicken tenders. Cook until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 10 to 15 minutes. Drain and cool until easily handled, about 5 minutes. Shred chicken with 2 forks.
-
Beat cream cheese in a blender until smooth. Add ranch dressing, Buffalo wing sauce, and water; blend until smooth. Mix in shredded chicken and Colby Jack cheese.
-
Spread rice in a 9x13-inch baking dish. Pour Buffalo chicken mixture on top. Sprinkle Cheddar cheese on top. Cover baking dish with aluminum foil.
-
Bake in the preheated oven until Cheddar cheese is melted and bubbly, about 45 minutes. Sprinkle corn chips on top.
