Buffalo Style Chicken And Rice Soup Food

BUFFALO CHICKEN AND RICE CASSEROLE

Steps:

• Place cooked rice in bottom of 8x11 casserole dish.
• Add can of cream soup and 1/2 can of water; mix well.
• In mixing bowl, mix chicken with Frank's buffalo sauce.
• Put the chicken on top of the rice in the casserole dish.
• Drizzle bleu cheese or ranch dressing over chicken (use desired amount--it doesn't need to be spread evenly--just drizzled).
• Sprinkle crushed Ritz crackers over the casserole.
• Optional--drizzle a little melted butter over Ritz if you like them browned & not as crispy. Bake at 350 for 30 minutes.

CREAMY BUFFALO CHICKEN AND RICE SOUP

Steps:

• Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally. Add the carrots, celery, garlic and sauté for 2 to 3 more minutes, stirring frequently, until the garlic is fragrant.
• Add the chicken stock, chicken, rice, hot sauce and stir to combine. Continue cooking until the soup reaches a simmer. Reduce heat to medium-low to maintain the simmer. Cover and continue cooking for 15 minutes or until the rice is cooked and tender, stirring the soup every 3-5 minutes or so to ensure that the rice does not stick to the bottom of the pot.
• Add the cream cheese and stir until it is completely melted and combined. Give the soup a taste and season with salt and pepper, as needed. And feel free to also add in more hot sauce and/or cream cheese if you would like to make the soup more spicy or creamy.
• Serve warm, garnished with lots of cheese, green onions and bacon bits. Enjoy!

BUFFALO CHICKEN SOUP

Steps:

• Melt the butter in a large pot over medium-high heat; cook the celery and onion in the melted butter until tender, about 5 minutes. Add the flour and allow to cook until absorbed, about 2 minutes more. Slowly stir the half-and-half and water into the mixture. Dissolve the bouillon in the liquid. Stir in the chicken, buffalo wing sauce, and Cheddar cheese. Season with salt and pepper. Reduce heat to medium-low. Stirring occasionally, allow the soup to simmer until the the cheese has melted completely, about 10 minutes.