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Chicken-Bacon-Ranch and Rice Casserole
Recipes
Chicken-Bacon-Ranch and Rice Casserole
8 servings
1 hour, 35 minutes total (Active 25 minutes)

Ingredients

  • 2 oz Parmesan cheese
  • 4 slices bacon
  • 1 ¾ lb boneless, skinless chicken thighs
  • 1 cup panko bread crumbs
  • 16 oz Deli chicken bacon ranch dip
  • 1 ¾ cups no-salt-added chicken stock (or broth)
  • 2 cups frozen mixed vegetables (carrots, corn, peas, green beans, and lima beans)
  • ¾ cup basmati rice
  • 3 tablespoons ranch seasoning
  • 2 tablespoons chicken bouillon base
  • Aluminum foil

Steps

    1. Preheat oven to 400°F. Grate cheese (about 1 cup). Cut bacon into ½-inch pieces and spread in even layer in 13- x 9-inch baking dish; cut chicken into 1-inch cubes (wash hands).
    2. Bake bacon 10–15 minutes until brown and crisp. Remove bacon, leaving drippings in dish. Add bread crumbs to drippings and stir to coat, then remove from dish and let stand to cool.
    3. Combine in same dish: chicken, dip, stock, vegetables, rice, seasoning, and bouillon base; spread in even layer and cover dish with foil. Bake 40–45 minutes until rice is tender and chicken is 165°F.
    4. Meanwhile, combine bread crumbs, bacon, and cheese. Remove foil and sprinkle bread crumb mixture evenly over casserole. Bake uncovered 5–10 minutes until topping is golden. Let stand to cool 10 minutes before serving.

Amount per ⅛ recipe serving: Calories 370, Total Fat 21g, Sat Fat 6g, Trans Fat 0g, Chol 55mg, Sodium 1370mg, Total Carb 25g, Fiber 2g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 18g, Vitamin D 0%, Calc 8%, Iron 6%, Potassium 4%