Buffalo Ranch Chicken Casseole

This is a delicious way to satisfy your hot wing craving without the deep fryer! 

6 boneless skinless chicken breast cut into bite size cubes

1 packet of ranch dressing seasoning 

1/2 teaspoon cayenne pepper 

1 1/2 cups brown rice

1 bullion cube 

4 cups water 

1 onion minced

1 green bell pepper minced 

1/2 red bell minced 

1/2 orange bell pepper minced 

2 stalks celery sliced thin

1 package power greens (baby spinach will work fine) 

4 tablespoons butter

4 tablespoon flour

2 cups milk 

3/4 cup ranch dressing 

1/2 cup wing sauce (I used Frank's) 

2-3 tablespoons canola oil 

1 cup shredded cheddar jack

7 oz blue cheese crumbles (optional) 

Place the chicken pieces In a large bowl and coat with the ranch powder and the cayenne pepper. Place a large heavy bottom skillet over medium high heat and add half of the oil. Brown the chicken, remove from pan and set aside. Add the rest of the oil and the vegetables to the pan. Cook until tender then add the butter and sprinkle on the flour let this bubble for one minute. Slowly stir in the milk and let it come to a bubble. Stir in the ranch and wing sauce. Let this bubble until it starts to thicken then stir in the chicken and rice. Pour this into a deep, 4 quart casserole dish and top with the cheese. Place in a 400 degree oven and bake for 20-25 minutes or until golden brown.