Ingredients
Scale
The key to this dish lies in selecting the right ingredients that bring out the best in each other. With a little guidance, even a can of tomatoes can transform into something magical, just like mom used to make.
- 2 cups cooked rice
- 1 pound boneless, skinless chicken breasts, cubed
- 1 packet ranch seasoning mix
- 1 can (10.5 oz) cream of chicken soup
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 tablespoon olive oil
- Salt and pepper to taste
If you’re out of ranch seasoning, a mix of garlic powder, onion powder, and dried dill can work wonders.
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large skillet, heat the olive oil over medium heat. Add the cubed chicken, season with salt and pepper, and cook until no longer pink, about 5-7 minutes.
- In a large bowl, combine the cooked rice, cooked chicken, ranch seasoning, cream of chicken soup, sour cream, and half of the shredded cheese. Mix well.
- Transfer the mixture to the prepared baking dish and spread it evenly.
- Sprinkle the remaining cheese on top.
- Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Ranch Chicken and Rice Casserole, recipe, cooking, food
