Buffalo Chicken Rice

• 4 tablespoons Country Crock(R) Spread divided
• 2 cups cooked chicken shredded
• 1/4 cup cayenne pepper sauce divided
• 1 cup regular or converted rice
• 2 cups water
• 1 1/2 tablespoons Knorr(R) Chicken flavor Bouillon
• 1 cup shredded cheddar cheese about 4 oz.
• 1/2 cup chopped celery
• 1/4 cup crumbled blue cheese
• 1/2 cup Hellmann's(R) or Best Foods(R) Light Mayonnaise
• 1/2 cup sour cream

1. Preheat oven to 375u0b0. Spray 8-inch baking dish with nonstick cooking spray; set aside.
2. Melt 2 tablespoons Country Crock(R) Spread in 12-inch nonstick skillet over medium heat and heat chicken with 1 tablespoon cayenne pepper sauce, stirring occasionally, 2 minutes. Remove chicken mixture and set aside.
3. Melt remaining 2 tablespoons Spread in same skillet and cook rice, stirring occasionally, 2 minutes or until golden. Stir in water and Knorr(R) Chicken flavor Bouillon and bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes or until rice is tender.
4. Remove rice from heat, then stir in chicken mixture, remaining 3 tablespoon cayenne pepper sauce, Hellmann's(R) or Best Foods(R) Light Mayonnaise and sour cream. Spread 1/2 of the mixture in prepared dish. Sprinkle with 1/2 cup cheddar cheese, then top with remaining chicken mixture and cheddar cheese.
5. Bake 10 minutes or until cheese is melted. Top with celery and blue cheese.

country, chicken, cayenne pepper, regular, water, knorruae chicken flavor, cheddar cheese, celery, blue cheese, mayonnaise, sour cream

Taken from www.yummly.com/recipe/Buffalo-Chicken-Rice-2203992 (may not work)