Buffalo Chicken Veggie Bake
Author: Henrietta @ ahensnest.com - adapted from birdseye.com
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 6
- 6 oz light Cream Cheese, slightly softened
- ⅔ c Marinara Sauce
- 1 (12oz) bag Birds Eye Steamfresh Broccoli Florets, cooked according to package
- 1 (10oz) bag Steamfresh Brown & Wild Rice with Broccoli & Carrots, cooked according to package
- 2 cups cold Rotisserie Chicken, chopped
- ½ cup Shredded Sharp Cheddar Cheese
- 2 Tbs dry Ranch Dressing Seasoning
- 2 - 4 tsp Hot Sauce (depending on preference)
- ½ cup French Fried Onions
- Preheat oven to 350 degrees. Sparay casserole with non-stick cooking spray.
- In large bowl, mix together cream cheese and marinara sauce until creamy.
- Add cooked broccoli, cooked rice, chicken, ¼ c of the cheese, ranch seasoning and hot sauce to taste.
- Mix well.
- Pour mixture into prepared casserole. Cover with foil and bake for 30 minutes.
- Remove foil and sprinkle with remaining ¼ cup of cheese and french fried onion.
- Bake 5-8 minutes more, uncovered until top is golden and cheese is melted.
- Serve & enjoy!
Recipe by A Hen's Nest - NW PA Single Woman Mom Blog at https://ahensnest.com/2012/11/veggies-birds-eye-steamfresh-kidfriendly-meals.html
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