Single serving of Buffalo Chicken Rice Dip

Buffalo Chicken Rice Dip

The popular buffalo chicken dip is transformed into a filling meal with the addition of U.S.-grown rice. Serve with celery, carrots, and tortilla chips for a grab and go lunch. Plus, this recipe is a great way to use leftover rice!

This tasty K-12 school recipe was created for us by our friend Chef Sam Cowens-Gasbarro of Healthy School Recipes. Click on the PDF below to download the full recipe with crediting from the USDA Food Buying Guide recipe analysis workbook (RAW).

  • Servings
    50
  • Serving Size
    2/3 cup dip, carrots, celery, chips

Ingredients

  • 3¼ pounds brown parboiled rice
  • 2 tbsp dried dill
  • 2 tbsp granulated onion
  • 2 tbsp granulated garlic
  • 1 tsp kosher salt
  • 3 lbs, 2 oz cooked chicken, diced
  • 3 lbs, 2 oz shredded cheddar cheese, low-sodium
  • 3 quarts, 1 cup water
  • 2 cups buffalo sauce
  • 1 quart, 1 cup plain yogurt
  • 1lb green onions, diced
  • 50 (1oz equivalent servings) whole grain tortilla chips or whole grain flatbread
  • 3¾ lbs 4-inch celery sticks
  • 3¼ lbs 4-inch carrot sticks  

Directions

  • Add rice and seasonings to a full-size 4-inch steam table pan. Mix to combine.
  • Add chicken and about ¾ the amount of cheese (about 2 ¼ pounds for 50 portions).
  • In a large container, mix water, buffalo sauce, and yogurt to make a smooth mixture. Pour over rice and chicken.
  • Cover tightly and bake at 350 °F for 90 minutes.
    Remove from the oven. Top with remaining cheese and garnish with green onions.
    CCP: Heat to 165 °F for 15 seconds.
    CCP: Hold for hot service at 135 °F or higher.

  • Serve with 1 oz. eq. whole-grain rich tortilla chips or flatbread, three carrot sticks and three celery sticks.

Recipe Notes

1 portion provides: 2 oz. eq. whole grain, 2 oz. eq. meat/meat alternate, ½ cup vegetable.

Source: Samantha Cowens-Gasbarro, Healthy School Recipes.
 

Nutrition Facts

  • Serving 2/3 cup dip, carrots, celery, chips
  • Calories 450kcal
  • Total Fat 21g
  • Saturated Fat 8g
  • Cholesterol 55mg
  • Sodium 550mg
  • Carbohydrates 46g
  • Dietary Fiber 3g
  • Sugar .5g
  • Protein 21g