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.
Provided by PSU Lioness
Categories Sauces
Time 1h
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 250.4, Fat 16, SaturatedFat 7.2, Cholesterol 79.5, Sodium 886.4, Carbohydrate 4.2, Fiber 0.9, Sugar 2.7, Protein 21.1
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