RANCH CHICKEN AND RICE
Provided by Valerie Bertinelli
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
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.
RANCH CHICKEN AND RICE CASSEROLE
Make and share this Ranch Chicken and Rice Casserole recipe from Food.com.
Provided by Mean Jeanne
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In bottom of 13x9 pan, sprinkle uncooked rice. Top with chicken strips and sprinkle with dry seasoning mix. Add milk and water over seasoning mix. Drizzle butter all over casserole.
- Bake at 350 degrees for 45 minutes.
Nutrition Facts : Calories 557.9, Fat 29.2, SaturatedFat 16.9, Cholesterol 148.9, Sodium 328.1, Carbohydrate 42, Fiber 0.9, Protein 30.2
RANCH CHICKEN 'N' RICE
When I clipped this recipe from a neighborhood shopper a few years ago. I couldn't wait to try it. Just as I expected, it quickly became a family favorite.-Erlene Crusoe, Litchfield, Minnesota
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place rice in a greased shallow 2-qt. baking dish. In a small bowl, combine the milk, water and salad dressing mix; set aside 1/4 cup. Pour remaining mixture over rice. Top with chicken strips. Drizzle with butter and reserved milk mixture. , Cover and bake at 350° for 35-40 minutes or until rice is tender and chicken is no longer pink. Sprinkle with paprika.
Nutrition Facts :
BUFFALO CHICKEN AND RICE CASSEROLE
Made this for a quick, inexpensive weeknight dinner. Don't have time for the wings before Monday Night Football? Try this! You can sub any kind of cream soup you have on hand, or use any kind of chicken except canned. The flavor of canned just isn't as good! Great way to use leftover chicken or rice as well. Add as much hot sauce (FRANK'S) & ranch or bleu cheese as you like.
Provided by thedixongang
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place cooked rice in bottom of 8x11 casserole dish.
- Add can of cream soup and 1/2 can of water; mix well.
- In mixing bowl, mix chicken with Frank's buffalo sauce.
- Put the chicken on top of the rice in the casserole dish.
- Drizzle bleu cheese or ranch dressing over chicken (use desired amount--it doesn't need to be spread evenly--just drizzled).
- Sprinkle crushed Ritz crackers over the casserole.
- Optional--drizzle a little melted butter over Ritz if you like them browned & not as crispy. Bake at 350 for 30 minutes.
Nutrition Facts : Calories 591.8, Fat 28.7, SaturatedFat 6.9, Cholesterol 105.1, Sodium 1583, Carbohydrate 45.1, Fiber 1.5, Sugar 1.5, Protein 35.6
RANCH CHICKEN AND BROCCOLI ON RICE
Simple meal that tastes great, and is quick since it utilizes the microwave. I figured if ranch dressing tastes great on cold chicken and broccoli, it would taste good warm too, and it does :-)
Provided by Random Rachel
Categories Microwave
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Start the rice, cooking it as you normally would. (I do mine on the stove.).
- Meanwhile, layer chicken in the bottom of a covered casserole or pie pan. Cover the chicken with water, and microwave for 15 minutes. Pull the chicken out and let it sit for 2-3 minutes before draining and cutting into bite sized pieces.
- Meanwhile, put the broccoli mix into a covered bowl/ dish with 2 tbsp water, and microwave for 8 minutes. (the veggies will still have a little crunch, if you want them smushy cook 2-3 minutes more.).
- Mix the chicken and drained veggies together, and serve over rice. Top with a generous amount of ranch salad dressing, to taste.
Nutrition Facts : Calories 388.1, Fat 1.8, SaturatedFat 0.5, Cholesterol 65.8, Sodium 78.1, Carbohydrate 58, Fiber 1, Protein 31
RANCH SAUSAGE AND RICE CASSEROLE
AWESOME! Truly a man's dish! A favorite dish in our family and often requested. I use original long grain converted rice by Uncle Ben. Great flavor!
Provided by Seasoned Cook
Categories Pork
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan brown sausage, drain well and crumble. Set aside. In same pan saute onion and celery in 1 teaspoon oil. Mix in carrots and sausage.
- Place uncooked rice in bottom of a 9 x 9 or 3 quart baking dish. Place sausage mixture in baking dish on top of uncooked rice.
- In a medium size bowl mix soup, chicken broth, water, dry ranch mix and salt. Pour over sausage mixture and cover with foil.
- Bake in a 350 degree oven for approximately 50 minutes.
Nutrition Facts : Calories 356.5, Fat 17.5, SaturatedFat 4.6, Cholesterol 55.2, Sodium 1150.4, Carbohydrate 32.3, Fiber 1.8, Sugar 2.7, Protein 16.1
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