Bacon And Ranch Chicken With Parmesan Ranch Rice Food

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RANCH CHICKEN & RICE BAKE



Ranch Chicken & Rice Bake image

The ranch adds a lot of flavor that's missing from the traditional chicken & rice dish. I got this recipe from the back of a box.

Provided by Aunt Sukki

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breasts
3/4 cup uncooked long grain rice or 3/4 cup white rice
3/4 cup water
3/4 cup milk
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (16 ounce) package frozen mixed vegetables, broccoli, cauliflower and carrots
2 tablespoons butter, melted
2 tablespoons dijon-style mustard, prepared
2 tablespoons grated parmesan cheese
2 tablespoons dried breadcrumbs
1 tablespoon dried ranch dip, seasoning mix or 1 tablespoon substitute 1 tablespoon dry onion soup mix

Steps:

  • Heat oven to 400°F Spray 13x9-inch (3-quart) baking dish with no stick cooking spray.
  • Combine rice, water, milk, soup and vegetables in large bowl. Spoon mixture into prepared baking dish.
  • Combine butter and mustard in small bowl.
  • Combine Parmesan cheese, bread crumbs and seasoning mix in pie plate; mix well. Brush each chicken breast with mustard mixture; dip in bread crumb mixture, turning and pressing to coat all sides.
  • Place chicken on top of rice mixture. Cover tightly; bake for 40 minutes. Uncover; continue baking for 15 to 25 minutes or until chicken is no longer pink and rice is tender. Remove from oven.
  • Let stand 10 minutes.
  • TIP: Sprinkle casserole with fresh chopped chives as a garnish before serving, if desired.

RANCH CHICKEN AND RICE



Ranch Chicken and Rice image

Provided by Valerie Bertinelli

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 14

4 bone-in, skin-on chicken breasts
2 tablespoons olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1 small onion, finely chopped
1 garlic clove, minced
1 1/2 cups long-grain white rice
One 1-ounce package ranch seasoning powder
1/2 teaspoon ground turmeric
1 cup chicken broth
2 ounces cream cheese, cubed
1 tablespoon fresh lemon juice
2 scallions, thinly sliced
1 1/2 cups frozen peas and carrots, thawed
1/4 cup crushed ranch-flavored or plain corn chips

Steps:

  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
  • Drizzle the chicken breasts with olive oil and sprinkle all over with salt and pepper.
  • Put the chicken on the lined sheet pan skin-side up and roast until an instant-read thermometer reads 165 degrees F, 25 to 30 minutes.
  • In the meantime, turn the heat to medium-low on a braiser or high-sided skillet with a lid. Add the olive oil and onion and cook, stirring, until slightly softened, about 2 minutes. Add the garlic and let cook until the garlic is fragrant, about 30 seconds to a minute. Add the rice, ranch seasoning and turmeric and stir to coat. Add the chicken broth and 2 cups of water. Increase the heat to medium-high and bring to a brisk simmer. Simmer 2 minutes, then add the cream cheese, lemon juice and one scallion. Stir to incorporate.
  • Cover the pot and let cook until the rice is tender, 8 to 12 minutes. Remove from the heat, then uncover; fluff the rice, then stir in the peas and carrots. Replace the lid to keep warm until the chicken is done (the residual heat will gently cook the peas and carrots). Remove the chicken from the oven and arrange the chicken on top of the rice skin-side-up.
  • Sprinkle with the crushed chips and the remaining scallions and serve.

BACON AND RANCH CHICKEN WITH PARMESAN RANCH RICE



Bacon and Ranch Chicken With Parmesan Ranch Rice image

I wanted to make something tasty last night, but since we're both going out of town next week, I haven't been grocery shopping. This is what I made with what I had in the freezer and it was yummy!!

Provided by ShortyBond

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
1/2 cup ranch dressing
1 cup shredded cheddar cheese
8 slices bacon
1 cup white rice
2 cups water
1 (1 1/2 ounce) package dry ranch dressing mix
1/2 cup parmesan cheese
2 tablespoons dried parsley flakes
2 teaspoons dried celery flakes

Steps:

  • To Cook Chicken:.
  • Preheat oven to 400° F and grease a baking sheet.
  • Place chicken breasts on baking sheet and coat in ranch dressing, evenly on both sides.
  • Bake chicken for 20 minutes or until done through.
  • Meanwhile, fry bacon in large skillet or on griddle.
  • When chicken is done, evenly distribute cheese to each piece. Top cheese with 2 slices of bacon and return to oven. Bake for another 5 minutes or until cheese is melted.
  • To Cook Rice:.
  • Put water in medium sauce pan and bring to a boil. Add rice and lower heat to simmering. Cover and simmer on low for about 20 minutes or until rice is fluffy.
  • Mix in ranch dressing mix, parmesan cheese, parsley flakes and celery flakes. Let sit for 3-4 minutes while cheese melts.
  • Serve chicken with rice. Add a vegetable and a roll for a complete meal.

Nutrition Facts : Calories 826, Fat 50.7, SaturatedFat 17.7, Cholesterol 148.1, Sodium 1116.5, Carbohydrate 40.6, Fiber 1.6, Sugar 1.5, Protein 48

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