Ranch Chicken and Rice Casserole
This one pan Ranch Chicken and Rice Casserole couldn’t be easier to make. Chopped chicken gets marinated in Ranch dressing and added to rice, vegetables and chicken broth to bake topped with two cheeses and crispy bacon.
Servings: 8 servings
- 8 slices bacon (cut into bite size pieces)
- 2 lbs chicken breasts, boneless, skinless (cut into bite sized pieces)
- 1/2 cup Ranch dressing
- 1 tsp black pepper
- 1/2 tsp salt
- 1/8 tsp cayenne pepper (optional)
- 1 1/4 cup white rice long grain
- 1 onion medium, diced small
- 2 cups broccoli florets chopped
- 2 1/2 cups chicken broth
- 1 cup cheddar cheese shredded
- 1/2 cup mozzarella shredded
Preheat oven to 350°F.
Chop bacon slices into small pieces and cook in hot skillet until crisp. Set aside. Chop broccoli into small bite size pieces.
In a bowl mix together the chopped chicken, Ranch salad dressing, salt, black pepper and cayenne (optional). Set aside.
Add the Ranch chicken, onion, broccoli, bacon (reserving half for garnish) to a 13x9” baking dish.
Sprinkle the rice on top, pour chicken broth over all. Stir to mix well, distributing evenly to pan edges.
Sprinkle cheddar and mozzarella cheeses on top. Cover baking dish with aluminum foil and bake for 30 minutes.
Remove foil and bake another 15-20 minutes more, until chicken and rice is fully cooked.
Remove from oven and garnish with remaining bacon and parsley before serving.
Calories: 515kcal | Carbohydrates: 32g | Protein: 35g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 112mg | Sodium: 751mg | Potassium: 682mg | Fiber: 1g | Sugar: 1g | Vitamin A: 375IU | Vitamin C: 28.3mg | Calcium: 175mg | Iron: 1.4mg