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 :
KING RANCH CHICKEN CASSEROLE
From what I hear, it's impossible to go to any sort of potluck in Texas and not see one of these.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a large skillet over high heat. Saute onion, red bell pepper, and green bell pepper in hot oil until warmed through, about 2 minutes.
- Combine onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder together in a large bowl and stir until sauce is well-combined.
- Spread a few tablespoons of the sauce in the bottom of a 9x13-inch baking dish. Spread 1/2 the chicken over the sauce. Spread about half the sauce over the chicken and top with 1/3 the cheese. Spread a layer of tortillas over the cheese. Spread remaining 1/2 the chicken over the tortillas, and top with almost all of the remaining sauce, reserving 1/2 cup sauce. Top with 1/3 the cheese, remaining tortillas, the reserved 1/2 cup sauce, and remaining 1/3 cheese.
- Bake casserole in the preheated oven until bubbling, about 40 minutes. Increase the oven temperature to broil. Broil the casserole until top is golden, 2 to 3 minutes more.
Nutrition Facts : Calories 479.1 calories, Carbohydrate 24.9 g, Cholesterol 99.5 mg, Fat 28 g, Fiber 3.4 g, Protein 32 g, SaturatedFat 11 g, Sodium 890.3 mg, Sugar 2.8 g
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