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 & RICE BAKE
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
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 '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 :
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
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