Cheddar Bacon Ranch Chicken and Rice Casserole Recipe
This is a no-peek chicken and rice casserole. The uncooked rice, chicken, and cheddar bacon ranch seasonings all get cooked together in a baking dish.
Servings: 4 large servings
Calories: 693kcal
Ingredients
- 4 (8 oz.) boneless skinless chicken breasts (about 2 pounds total)
- 10.5 oz. can condensed cheddar cheese soup
- 1 oz. packet dry ranch salad dressing mix
- 1 cup long grain white rice uncooked
- 1 1/2 cups water
- 1/4 cup cooked bacon bits or crumbled bacon pieces
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 325°F. Spray a 9x13 inch baking dish with cooking spray.
- Place the chicken in the baking dish.
- In a medium bowl, add the soup and ranch seasoning. Whisk until well combined. Add the rice and water to the bowl. Whisk until the soup is dissolved in the water.
- Pour the rice mixture evenly in the dish over the chicken breasts.
- Sprinkle the bacon bits evenly over the chicken and rice. Top with the shredded cheddar cheese.
- Cover the dish with aluminum foil. Make sure the foil is sealed around the edges to trap in the steam and cook the rice.
- Cook for an hour and 15 minutes.
Video
Notes
Make sure the aluminum foil forms a seal around the baking dish to trap in the steam. If the steam escapes, the rice will not cook properly.
Nutrition
Serving: 1/4th of the recipe | Calories: 693kcal | Carbohydrates: 52g | Protein: 64g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 176mg | Sodium: 1638mg | Potassium: 1272mg | Fiber: 3g | Sugar: 1g | Vitamin A: 651IU | Vitamin C: 3mg | Calcium: 265mg | Iron: 1mg