Cheesy Buffalo Chicken Casserole

Ingredients

• (14 ounce) packagechicken tenders
• (8 ounce) packagecream cheese, softened
• 1/2 cup ranch dressing
• 1/3 cup Buffalo wing sauce
• tablespoon swater
• cup sshredded Colby-Jack cheese
• cup scooked rice
• cup sshredded sharp Cheddar cheese
• cup scrushed corn tortilla chips (such as Tostitos)

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Bring a large pot of water to a boil; add chicken tenders and cook until no longer pink in centers and an instant read thermometer inserted into centers reads at least 165 degrees F (75 degrees C), 10 to 15 minutes. Drain; cool until easy to handle, about 5 minutes. Shred chicken with 2 forks.
3. Add cream cheese to a blender; blend until smooth. Add ranch dressing, wing sauce, and water; blend until smooth. Stir in shredded chicken and Colby Jack cheese.
4. Spread rice in a 9x13 inch baking dish. Pour Buffalo chicken mixture on top; sprinkle with Cheddar cheese. Cover baking dish with aluminum foil.
5. Bake in the preheated oven until cheese is melted and bubbly, about 45 minutes. Sprinkle chips on top.