Ranch Chicken and Rice Casserole

Name: Ranch Chicken and Rice Casserole
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Ingredients: 1 cup uncooked long-grain white rice; 1.5 cups chicken broth; 1 (1 oz.) packet ranch seasoning (I used Hidden Valley); 8 ounces sour cream (I used full-fat); 4 large chicken breasts (boneless/skinless); Pepper (optional, to taste)

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Prep Time: 5 minutes

Cook Time: 55 minutes

Total: 60 minutes

Servings: 4

Author : Natasha Bull

chicken casserole recipe

Ingredients

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1 cup uncooked long-grain white rice1.5 cups chicken broth1 (1 oz.) packet ranch seasoning (I used Hidden Valley)8 ounces sour cream (I used full-fat)4 large chicken breasts (boneless/skinless)Pepper (optional, to taste)

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Instructions

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Step 1

Preheat oven to 350F and move the rack to the middle position. Grease a 9x13" baking dish (I used Pam spray).

Step 2

Add the rice, broth, ranch seasoning, and sour cream to the baking dish. Whisk it all together until smooth.

Step 3

Place the chicken breasts on top and rotate them so they're coated in the liquid. If you want, add some pepper on the top of each chicken breast.

Step 4

Tightly wrap the baking dish with foil and place it in the oven.

Step 5

Bake for 55 minutes. Ovens and baking dishes vary, so it may take a bit more or less time for the rice to cook through. Simply re-seal it and add it back to the oven for another 5-10 minutes if the rice is still a bit crunchy.

Step 6

Give the rice a stir prior to serving. You can either serve the chicken as-is or cut it up and mix it in the rice. The rice is meant to be soft and creamy.

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