Ranch Chicken and Rice Casserole
User Reviews
4.9
24 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
1 hr
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Servings
4
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Calories
562 kcal
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Course
Main Course
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Cuisine
American
Ranch Chicken and Rice Casserole
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This ranch chicken and rice casserole recipe has only 5 ingredients and is incredibly easy to make! The rice is so creamy and comforting.
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Ingredients
- 1 cup uncooked long-grain white rice
- 1.5 cups chicken broth
- 1 (1 oz.) packet ranch seasoning I used Hidden Valley
- 8 ounces sour cream I used full-fat
- 4 large chicken breasts boneless/skinless
- pepper optional, to taste
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Instructions
- Preheat oven to 350F and move the rack to the middle position. Grease a 9x13" baking dish (I used Pam spray).
- Add the rice, broth, ranch seasoning, and sour cream to the baking dish. Whisk it all together until smooth.
- Place the chicken breasts on top and rotate them so they're coated in the liquid. If you want, add some pepper on the top of each chicken breast.
- Tightly wrap the baking dish with foil and place it in the oven.
- Bake for 55 minutes. Ovens and baking dishes vary, so it may take a bit more or less time for the rice to cook through. Simply re-seal it and add it back to the oven for another 5-10 minutes if the rice is still a bit crunchy.
- Give the rice a stir prior to serving. You can either serve the chicken as-is or cut it up and mix it in the rice. The rice is meant to be soft and creamy.
Notes
- Serves 4-6 depending on how much people eat. If you cut up/shred the chicken and stir it together, it can definitely make more than 4 portions (like if you're feeding kids or serving something else with it). I use around 2 pounds of chicken.
- I also tested this recipe with jasmine rice, and I found it took 10 minutes less than the long-grain white rice, so keep that in mind. If you're cooking this recipe for 45 minutes or less, I suggest using an instant read thermometer to ensure the chicken is cooked to 165F. I found after 55 minutes, the chicken was more than plenty cooked.
- Use low-sodium chicken broth if sensitive to salt.
- You can use a "cream of" soup in place of the sour cream, but I haven't tested it.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition Information
Show Details
Calories
562kcal
(28%)
Carbohydrates
43g
(14%)
Protein
53g
(106%)
Fat
18g
(28%)
Saturated Fat
8g
(40%)
Cholesterol
175mg
(58%)
Sodium
1165mg
(49%)
Potassium
1041mg
(30%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
426IU
(9%)
Vitamin C
9mg
(10%)
Calcium
93mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 562 kcal
% Daily Value*
| Calories | 562kcal | 28% |
| Carbohydrates | 43g | 14% |
| Protein | 53g | 106% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 175mg | 58% |
| Sodium | 1165mg | 49% |
| Potassium | 1041mg | 22% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 426IU | 9% |
| Vitamin C | 9mg | 10% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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