Tuesday, March 5, 2013

Buffalo Ranch Chicken and Rice Skillet

Everyone who follows my blog knows how obsessed I am with anything "buffalo." I honestly could eat buffalo chicken, shrimp, etc everyday and never get sick of it. Unfortunately, my husband does not feel the same way so I am trying to limit the buffalo obsession to just a couple times a month. :)
This recipe was something I threw together with ingredients I had on hand in the house. We are in the middle of another snow storm and I have not been to the store yet. It was a hit!

Buffalo Ranch Chicken and Rice Skillet
Serves 6
Cal 251, Fat 8.3, Carbs 24g, Fiber 2g, Protein 21g

2 cups cooked chicken (shredded or cubed)
4 cups cooked rice (I use brown rice)
1/4 cup lite ranch dressing
1 pkg dry ranch seasoning mix
1 cup fat free chicken broth
1 cup reduced fat shredded cheddar cheese, divided (I like sargento)
1/2 cup buffalo wing sauce (I love Franks)
1/3 cup cooked crumbled bacon
Green Onion and Blue Cheese Crumbles, optional (for topping)

In a large skillet over medium high heat whisk together the chicken stock, ranch, and 1/2 of the cheddar cheese. Add in the buffalo sauce. Reduced heat and let simmer for 10 minutes. Stir in cooked rice, chicken, and bacon. Top with remaining cheddar. Once cheese is melted top with green onions and additional wing sauce if desired. Enjoy!


  1. Hey Bridget I have 4 Buffalo recipes I've made recently and we loved them all. I will have to add this to my "try" list. I always love your recipes.
    Thanks for sharing with us at "In and Out of the Kitchen Link Up Party"

  2. Looks delicious!

  3. Sucker for rice...so I definitely mixing in the buffalo sauce. Great combination..


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