Ranch Chicken & Rice Bake

This one-dish meal is easy to make and tastes good too.

Prep: 15 min - Bake: 55 min - Stand: 10 min

3/4 cup uncooked long grain rice
3/4 cup water
3/4 cup milk
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 (16-ounce) package frozen vegetable combination (broccoli, cauliflower & carrots)
2 tablespoons LAND O LAKES® Butter, melted
2 tablespoons Dijon-style mustard
2 tablespoons grated Parmesan cheese
2 tablespoons dried bread crumbs
1 tablespoon dried ranch dip seasoning mix*
4 (4 to 6-ounces each) boneless skinless chicken breasts

Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish
with no stick cooking spray.

Combine rice, water, milk, soup and vegetables in large bowl.
Spoon mixture into prepared baking dish.

Combine butter and mustard in small bowl.

Combine Parmesan cheese, bread crumbs and seasoning mix in
pie plate; mix well. Brush each chicken breast with mustard
mixture; dip in bread crumb mixture, turning and pressing to
coat all sides.

Place chicken on top of rice mixture. Cover tightly; bake
for 40 minutes. Uncover; continue baking for 15 to 25 minutes
or until chicken is no longer pink and rice is tender. Remove
from oven. Let stand 10 minutes.

*Substitute 1 tablespoon dried onion soup mix.

TIP: Sprinkle casserole with fresh chopped chives as a garnish
before serving, if desired.

Makes 4 servings

Nutritional Info Per 1 Serving: Calories 570, Fat 18 g,
Cholesterol 115 mg, Sodium 1020 mg, Carbohydrates 56 g,
Dietary Fiber 5 g, Protein 45 g


This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Land O'Lakes.