Directions:
- Cook rice in water 20 minutes as directed on package.
- Meanwhile, heat oven to 350*.
- In 12-inch skillet, heat oil over medium-high heat.
- Add chicken and celery; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center.
- Remove from heat.
- Open can of tomatoes, cut up tomatoes in can.
- Stir tomatoes and wing sauce into chicken mixture.
- Spray 8-inch square baking dish with cooking spray.
- Spoon cooked rice into dish.
- Spread chicken mixture over rice (do not stir).
- Bake 25 to 30 minutes or until hot in center.
- Drizzle dressing over top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.67 Kcal (823 kJ) | ||
| Calories from fat | 68.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.66g | 12% | |
|---|---|---|---|
| Cholesterol | 68.45mg | 23% | |
| Sodium | 619.82mg | 26% | |
| Potassium | 434.56mg | 9% | |
| Total Carbs | 9.09g | 3% | |
| Sugars | 1.48g | 6% | |
| Dietary Fiber | 0.71g | 3% | |
| Protein | 23.97g | 48% | |
| Vitamin C | 2mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 36.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 70.21 Kcal (294 kJ) | ||
| Calories from fat | 24.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.74g | 12% | |
|---|---|---|---|
| Cholesterol | 24.44mg | 23% | |
| Sodium | 221.28mg | 26% | |
| Potassium | 155.15mg | 9% | |
| Total Carbs | 3.25g | 3% | |
| Sugars | 0.53g | 6% | |
| Dietary Fiber | 0.25g | 3% | |
| Protein | 8.56g | 48% | |
| Vitamin C | 0.7mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 13mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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