Can I use brown rice instead of white rice?

Brown rice requires a longer cooking time and more liquid than white rice. If you want to use brown rice, increase the water to 2 cups and plan to bake the casserole for at least 30 minutes longer. Check for doneness before serving.

What if I don't have ranch seasoning on hand?

You can make your own ranch seasoning with dried herbs and spices! Mix 2 tablespoons dried parsley, 1 teaspoon dried dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried basil, and 1/2 teaspoon pepper. This creates roughly the equivalent of a 1-ounce packet.

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe and often result in even juicier meat. Keep the cooking time the same, as thighs are more forgiving when it comes to longer cooking times.

Why isn't my rice cooking properly?

The most common reason is that the foil wasn't sealed tightly enough around the baking dish. The steam needs to be trapped to cook the rice properly. Another possibility is that your oven temperature might be off - consider using an oven thermometer to verify. Finally, make sure you're using the correct amount of liquid called for in the recipe.

Cheddar Bacon Ranch Chicken and Rice Casserole Recipe

Description

A delicious and cozy one-pan dinner that’s perfect for busy weeknights! This creamy Cheddar Bacon Ranch Chicken and Rice Casserole is loaded with tender chicken breasts, fluffy rice, cheddar cheese, smoky bacon bits, and a hint of ranch flavor. Simple to prepare and packed with satisfying flavors, it’s a meal the whole family will enjoy.

Ingredients

Units Scale

Main Ingredients

4 (8 oz.) boneless skinless chicken breasts (about 2 pounds total)
1 cup long grain white rice (uncooked)
1 1/2 cups water

Flavors and Add-Ins

10.5 oz. can condensed cheddar cheese soup
1 oz. packet dry ranch salad dressing mix
1/4 cup cooked bacon bits or crumbled bacon pieces

Topping

1 cup shredded cheddar cheese

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Instructions

Preheat Oven
Preheat your oven to 325°F. Lightly spray a 9×13 inch baking dish with cooking spray to prevent sticking.
Prepare Chicken
Place the chicken breasts in a single layer in the prepared baking dish. Ensure they are evenly spaced to help with even cooking.
Mix the Sauce
In a medium-sized bowl, combine the condensed cheddar cheese soup and the dry ranch dressing mix. Whisk thoroughly until the mixture is smooth and well blended.
Add Rice and Water
Stir the long-grain white rice and water into the soup mixture. Whisk until the soup is fully dissolved into the water, creating a creamy base.
Assemble Dish
Pour the rice mixture evenly over the chicken breasts in the baking dish. Spread it out to ensure all the chicken breasts are covered.
Add Toppings
Sprinkle the bacon bits or crumbled bacon evenly across the dish. Top everything with the shredded cheddar cheese for a cheesy finish.
Cover and Bake
Cover the dish tightly with aluminum foil, ensuring the edges are sealed to trap steam. Bake in the preheated oven for 1 hour and 15 minutes, until the rice is tender, and the chicken is thoroughly cooked through.
Serve
Remove the foil and allow the casserole to cool slightly before serving. Enjoy your warm, hearty meal!

Notes

Ensure the aluminum foil forms a tight seal around the dish to trap the steam. This is crucial for properly cooking the rice. If the steam escapes, the rice may remain undercooked.
For extra flavor, consider adding chopped green onions or a sprinkle of parsley on top after baking.
If using thicker cuts of chicken, the cooking time may need to be adjusted slightly.

Nutrition

Serving Size: 1 serving
Calories: 450kcal
Sugar: 2
Sodium: 900mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 35g
Cholesterol: 110