Ingredients
Scale
- 1 pound of boneless, skinless chicken breasts, poached and cubed
- 2 TBS olive oil
- 3 TBS ranch seasoning and salad dressing mix powder
- 1 ½ cups uncooked rice (you can use either a long grain or a short grain)
- 1 small onion, peeled and minced
- 1 clove garlic, peeled and minced
- 8 slices of crisp cooked bacon, crumbled
- 2 ½ cups of chicken broth (low sodium)
- ½ cup half and half
- 2 cups grated cheddar cheese
- 2 tsp dried parsley flakes to garnish (alternately you can use 1 TBS fresh parsley)
Instructions
- Preheat the oven to 350*F. Butter a 9-inch by 13- inch casserole dish and set aside.
- Toss the cubed chicken together in a bowl along with the olive oil and 2 TBS of the ranch dressing mix.
- Combine the rice, onion, garlic, half of the bacon, chicken broth, half and half and the remaining TBS of ranch dressing mix together in the casserole dish. Stir in the chicken until everything is mixed together evenly.
- Scatter the cheese evenly over top and sprinkle with the remaining bacon. Cover tightly with a sheet of aluminium foil.
- Bake in the preheated oven for 30 minutes. Uncover, discarding the foil, and bake for an additional 25 to 30 minutes until the rice is cooked through.
- Remove from the oven and let sit for about 10 minutes. Scatter with the parsley flakes and serve immediately.
Notes
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dinner
Nutrition
- Calories: 319 per serving (1/12th of recipe)