Ranch Chicken and Rice Casserole
One-dish ranch chicken and rice casserole made with sour cream and ranch seasoning—easy to assemble and bake in a 9x13-inch dish.
Servings: 4 servings
Ingredients
Ingredients
- 1 cupuncooked long-grain white rice
- 1.5 cupschicken broth
- 1 1 oz. packetranch seasoningI used Hidden Valley
- 8 ouncessour creamI used full-fat
- 4 largechicken breastsboneless/skinless
- Pepperoptional to taste
Instructions
Instructions
- Preheat the oven to 350°F and place the oven rack in the middle position. Grease a 9x13-inch baking dish (for example, with nonstick cooking spray).
- In the prepared baking dish, add 1 cup uncooked long-grain white rice, 1.5 cups chicken broth, the 1 (1 oz.) packet ranch seasoning, and 8 ounces sour cream. Whisk directly in the dish until the mixture is smooth and the rice is evenly coated.
- Arrange the 4 boneless, skinless chicken breasts on top of the rice mixture. Rotate or press each breast gently so it is coated with the liquid.
- If desired, lightly season the tops of the chicken breasts with pepper to taste.
- Tightly cover the baking dish with aluminum foil, sealing the edges so steam does not escape.
- Bake covered for 55 minutes. After 55 minutes, carefully remove the foil and check that the rice is tender and creamy and the chicken is cooked through (an internal temperature of 165°F is recommended). If the rice is still a bit crunchy or the chicken needs more time, re-seal the dish and return it to the oven for an additional 5–10 minutes.
- When done, remove the dish from the oven and let it rest, covered, for about 5 minutes. Remove the foil carefully to avoid hot steam.
- Stir the rice before serving to combine and fluff. Serve the chicken whole on top of the rice or cut the chicken and mix it into the rice as desired.
Equipment
- 9x13 inch Baking Dish
- Oven
- Whisk
- Aluminum Foil
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.
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.