Ranch Chicken and Rice Casserole Made Stepwise

• Start by preheating your oven to 375°F (190°C). Lightly grease your 9x13-inch baking dish to prevent sticking.
• In a mixing bowl, combine the 8 ounces of full-fat sour cream, 1.5 cups of chicken broth, and the entire packet of ranch seasoning. Stir until the mixture is smooth and well combined.
• Pour 1 cup of uncooked long-grain white rice evenly into the prepared baking dish. Place the 4 boneless, skinless chicken breasts on top of the rice in a single layer. Pour the sour cream and ranch mixture evenly over the chicken and rice, making sure the rice is well coated.
• If desired, sprinkle some freshly ground pepper over the top of the casserole for an extra layer of flavor.
• Cover the dish tightly with aluminum foil to trap steam. Bake in the preheated oven for about 50-60 minutes, or until the chicken is cooked through (165°F internal temperature) and the rice is tender.
• Once baked, let the casserole rest for 5-10 minutes before serving. This helps the rice absorb any remaining liquid and makes the dish easier to slice and serve.