Ranch Chicken & Rice Bake

11 ingredients
7 steps

Ingredients

  • 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

Directions

  1. 1
    Heat oven to 400°F Spray 13x9-inch (3-quart) baking dish with no stick cooking spray.
  2. 2
    Combine rice, water, milk, soup and vegetables in large bowl. Spoon mixture into prepared baking dish.
  3. 3
    Combine butter and mustard in small bowl.
  4. 4
    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.
  5. 5
    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.
  6. 6
    Let stand 10 minutes.
  7. 7
    TIP: Sprinkle casserole with fresh chopped chives as a garnish before serving, if desired.

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