Cheesy Ranch Chicken and Rice Casserole

• 1 1/2 cups uncooked long-grain rice
• 3 cups shredded cooked chicken breast
• 1 can (10.5 oz) cream of chicken soup
• 1 packet (1 oz) ranch dressing mix
• 1 cup sour cream
• 1 cup milk
• 2 cups shredded cheddar cheese, divided
• 1/2 cup diced celery
• 1/2 cup diced onion
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook rice according to package instructions and set aside.
3. 3 In a large bowl, mix soup, ranch dressing mix, sour cream, and milk until smooth.
4. 4 Stir in cooked rice, chicken, celery, onion, black pepper, and garlic powder.
5. 5 Pour mixture into a greased 9x13 inch baking dish.
6. 6 Top with 1 1/2 cups shredded cheddar cheese.
7. 7 Bake uncovered for 30 minutes.
8. 8 Remove from oven, sprinkle with remaining 1/2 cup cheese and paprika.
9. 9 Return to oven and bake for an additional 10 minutes, or until cheese is bubbly and edges are golden.

Equipment

• 9x13 inch baking dish
• mixing bowl
• baking sheet

Variations

• Add 1 cup frozen peas during the last 10 minutes of baking for extra veggies.
• Substitute half the chicken with cooked diced ham for a ham and chicken variation.

Substitutions

• If you don't have ranch dressing mix, use 1 tablespoon each of dried parsley, dill, and chives.
• Use Greek yogurt in place of sour cream for a lighter option.

Pairings

• Steamed broccoli
• Cornbread muffins

Nutrition

Tips

• Use rotisserie chicken to save time.
• For extra flavor, sauté celery and onion before mixing into the casserole.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake covered at 350°F for 45 minutes, then uncover and bake another 15 minutes.

Serving Suggestions

• Serve with a crisp garden salad.
• Pair with warm garlic bread for a hearty meal.

FAQ