Buffalo Chicken Rice

Ingredients:

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

Directions:

1. Preheat oven to 375°. Spray 8-inch baking dish with nonstick cooking spray; set aside.
2. Melt 2 tablespoons Country Crock® 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® 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® or Best Foods® 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.