Polar Vortex got you in it's grip? Too much snow and ice for you? Well then try this tasty treat to help you feel warm and cozy! Spicy and cheesy, this is a quick meal that is sure to help get you through the cold months. Me being the iron stomach of the house, I splash more hot sauce on it after cooking.

Ingredients:
1/2 c uncooked regular long-grain white rice
1 c water
1 tb olive or vegetable oil
1lb boneless skinless chicken breasts, cut into thin strips (left overs works well for this!)
2 medium stalks celery, thinly sliced (1 cup)**
1 can (14.5 oz) stewed tomatoes, undrained
1/2 c buffalo wing sauce (I LOVE FRANKS!)
1/4 c blue cheese dressing
1 1/2 c of mozzarella cheese
Optional ~ sliced jalapeno peppers

Directions:
Cook rice in water 20 minutes as directed on package. Meanwhile, heat oven to 350°F. In 12-inch skillet, heat oil over medium-high heat. Add chicken and celery (and peppers if using); cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center. Remove from heat. **If you want a bit of crunch, you don't have to cook the celery. It cooks down in the casserole so that it's softer, but still having that crisp to it.**
Open can of tomatoes; cut up tomatoes in can. Stir tomatoes and wing sauce into chicken mixture.
Spray 8-inch square baking dish with cooking spray. Spoon cooked rice into dish. Spread chicken mixture over rice (do not stir).
Drizzle dressing all over the casserole and top it with a 1 1/2 cups of mozzarella cheese. Toss it into the oven.
Bake 25 to 30 minutes or until hot in center (or cheese is bubbling).