Description
A comforting and creamy casserole that combines chicken, rice, and cheese for a delightful weeknight dinner or potluck dish.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup of long-grain white rice
- 2 cups of chicken broth
- 1 can (10.5 oz) of cream of chicken soup
- 1 packet of ranch dressing mix
- 1 cup of sour cream
- 1 cup of shredded cheddar cheese
- 1 tablespoon of olive oil
- Salt and pepper to taste
- Optional: sliced green onions or parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C) to ensure the casserole cooks evenly.
- Combine the cream of chicken soup, ranch dressing mix, and sour cream in a large mixing bowl. Stir until smooth.
- Spread the uncooked rice evenly at the bottom of a greased 9×13-inch baking dish. Layer the chicken breasts on top and season with salt and pepper.
- Pour the creamy mixture over the chicken and drizzle the chicken broth over the top.
- Cover the casserole tightly with aluminum foil to trap steam while cooking.
- Bake in the preheated oven for about 45 minutes. Remove the foil and sprinkle cheese on top; bake uncovered for an additional 15 minutes.
- Let it sit for a few minutes after baking, then garnish with sliced green onions or parsley before serving.
Notes
For a healthier option, substitute sour cream with Greek yogurt or use brown rice instead of white. You can also use cooked rotisserie chicken to save time.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg