Soup

Buffalo Chicken Stew is for Soup.

Buffalo Chicken Stew takes 30 minutes to prepare.

Buffalo Chicken Stew takes 60 minutes to cook.

Buffalo Chicken Stew makes 12 servings.

The ingredients for Buffalo Chicken Stew are:

Baked Chicken Breast, skinless (4 breasts)
*Frank's Redhot Buffalo Sauce, 5 oz (1 small bottle)
Onions, raw, .25 cup, chopped
Water, tap, 1 cup
*kitchen basic brand chicken stock, 64 oz (2 containers)
Wild Rice, 3 cup (or a whole grain medly)
Celery, raw, 1 cup, diced
Pepper, red or cayenne, 1 tsp (optional)
Cumin, 1 tsp

Here is how you make Buffalo Chicken Stew:

Cook and shred Chicken breasts.In a large stock pot add chicken stock, water, wild rice (or other whole grain), buffalo sauce (more or less to taste,) onion (finely chopped,) celery (diced,) cumin (ground cumin works great too) and cayenne (optional.)Cook on medium-high heat until small boil then turn down to medium low heat and put the lid on. stir every 10-15 mins.Cook until onions and celery are cooked through, or to preferred thickness. The longer it cooks, the thicker and yummier it gets!Serving Size: makes appox 12-15 servingsNumber of Servings: 12Recipe submitted by SparkPeople user BRITNI_GRAHAM.

The nutritional information for Buffalo Chicken Stew is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 113.7

• Total Fat: 1.9 g
• Cholesterol: 30.7 mg
• Sodium: 515.1 mg
• Total Carbs: 10.2 g
• Dietary Fiber: 1.0 g
• Protein: 14.6 g