Buffalo Chicken Casserole

Heat your oven to its highest temperature setting, which is 350 degrees F (175 degrees C).

Fill a large container with water and place it on the stovetop; bring the water to its boiling point. Then, carefully add your chicken tenders into the pot and continue cooking until they reach an internal temperature of at least 165 degrees F (74 degrees C), which should take around 10 to 15 minutes. Remove the chicken from the water with a slotted spoon and let it cool down for about 5 minutes, until it's easy to handle. Use two forks to shred the cooked chicken into bite-sized pieces.

Using a food processor or blender, mix the cream cheese until it's completely smooth. Add ranch dressing, Buffalo wing sauce, and a small amount of water; blend until the mixture is smooth and free of lumps. Combine the shredded chicken with the cream cheese mixture, making sure everything is well incorporated.

Fill a 9x13-inch baking dish with uncooked rice, covering the entire surface. Pour the Buffalo chicken mixture over the rice, making sure to cover the entire surface. Sprinkle shredded Colby Jack cheese on top of the mixture.

Cover the baking dish with aluminum foil to prevent it from drying out during cooking.

Bake the mixture in the preheated oven for approximately 45 minutes, or until the cheese is melted and bubbly. Remove the foil and sprinkle crushed corn chips on top of the dish for added crunch.