Ranch Chicken and Rice Bake
A very easy to make recipe. This Ranch Chicken and Rice Bake is a simple, comforting dish featuring tender, seasoned chicken baked over a creamy bed of rice infused with savory mushroom flavors. It’s an easy one-pan meal that’s perfect for a hearty dinner.
Equipment
- Roasting Pan or Casserole Dish – For baking the chicken and rice.
- Mixing Bowl To combine the soup, broth, and rice.
- Measuring Cups and Spoons For precise ingredient portions.
- Aluminum Foil or Lid – To cover the dish while baking.
Ingredients
- 1 chicken cut into ⅛’s
- 1 cup rice
- 1 can cream of mushroom soup
- 1 can chicken broth
- 1 tbsp salt
- ½ tbsp black pepper
- ½ tbsp garlic powder
- ½ tbsp dried oregano
Instructions
- Mix together the rice, broth, and cream of mushroom soup; and place on the bottom of the roasting pan.1 cup rice, 1 can chicken broth, 1 can cream of mushroom soup
- Dust the chicken pieces with salt, pepper, garlic, and oregano.1 chicken, ½ tbsp black pepper, ½ tbsp garlic powder, ½ tbsp dried oregano
- Place the chicken on top of the rice.1 chicken, 1 cup rice
- Cover and bake in a 350 degree oven for 25 minutes
- Serve and Enjoy. Let the dish rest for 5 minutes before serving.
Notes
Customization Options:
- Extra Creamy: Stir in ½ cup sour cream or an extra can of cream of mushroom soup.
- Cheesy Twist: Sprinkle shredded cheddar or mozzarella on top before baking.
- Veggie Add-In: Add peas, carrots, or mushrooms for more texture and nutrients.
Storage & Reheating:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 300°F (150°C) for 15 minutes, or microwave in 30-second intervals until warm.
Nutrition
Calories: 182kcalCarbohydrates: 34gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 4mgSodium: 2053mgPotassium: 148mgFiber: 1gSugar: 0.3gVitamin A: 4IUVitamin C: 0.01mgCalcium: 19mgIron: 1mg
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