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Ranch Chicken And Rice Casserole Recipe

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Chicken And Rice Bacon Ranch Tater Tot Casserole Crock Pot Cheesy Chicken Ranch Tater Tot from chris9prince.blogspot.com

Description

This ranch chicken and rice casserole recipe is a perfect comfort food for a chilly night dinner. It is a savory and creamy casserole that is easy to make and is perfect for feeding a crowd. The dish is loaded with tender chicken, creamy sauce, and fluffy rice, all topped with a delicious breadcrumb and cheese crust.

Prep Time

The preparation time for this recipe is about 20 minutes.

Cook Time

The cooking time for this recipe is approximately 45 minutes.

Ingredients

  • 1 1/2 cups long-grain white rice
  • 3 cups chicken broth
  • 1 can cream of chicken soup
  • 1/2 cup sour cream
  • 1/2 cup ranch dressing
  • 2 cups cooked chicken breast, shredded
  • 1 cup shredded cheddar cheese
  • 1/2 cup breadcrumbs
  • 1/4 cup butter, melted
  • Salt and black pepper to taste

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Measuring cups and spoons
  • Whisk
  • Saucepan

Method

  1. Preheat the oven to 350°F (175°C).
  2. In a saucepan, bring the chicken broth to a boil. Add the rice, reduce heat to low, cover and simmer for 18-20 minutes or until the rice is cooked.
  3. In a large mixing bowl, whisk together the cream of chicken soup, sour cream, and ranch dressing.
  4. Stir in the cooked shredded chicken, cooked rice, and 1/2 cup of shredded cheddar cheese. Mix until well combined.
  5. Season with salt and black pepper to taste.
  6. Transfer the mixture to a 9x13 inch baking dish.
  7. In a separate bowl, combine the remaining 1/2 cup of shredded cheddar cheese, breadcrumbs, and melted butter. Mix well.
  8. Sprinkle the breadcrumb and cheese mixture evenly over the casserole.
  9. Bake in the preheated oven for 25-30 minutes or until the cheese is melted and the top is golden brown.
  10. Let the casserole cool for a few minutes before serving.

Notes

  • You can use any type of cooked chicken, like rotisserie or leftover chicken.
  • You can substitute the chicken broth with water or vegetable broth.
  • For a crispier topping, broil the casserole for the last 2-3 minutes.
  • You can add chopped vegetables like broccoli or carrots to the casserole for added nutrition.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 410
  • Total fat: 24g
  • Saturated fat: 11g
  • Cholesterol: 94mg
  • Sodium: 1320mg
  • Total carbohydrates: 26g
  • Dietary fiber: 1g
  • Total sugars: 2g
  • Protein: 22g

Recipe Tips

  • If you want to make this casserole ahead of time, you can prepare it up to step 8, cover it with plastic wrap, and refrigerate it. When you're ready to bake it, take it out of the fridge and let it come to room temperature for 30 minutes before baking it.
  • You can freeze this casserole for up to 3 months. To reheat, let it thaw overnight in the fridge and bake it in the oven at 350°F (175°C) for 25-30 minutes or until heated through.
  • If you're not a fan of ranch dressing, you can substitute it with your favorite dressing or seasoning.

Enjoy this delicious and comforting ranch chicken and rice casserole with your family and friends!


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