Creamy Ranch Chicken And Rice Recipes

RANCH CHICKEN AND RICE

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• Drizzle the chicken breasts with olive oil and sprinkle all over with salt and pepper.
• Put the chicken on the lined sheet pan skin-side up and roast until an instant-read thermometer reads 165 degrees F, 25 to 30 minutes.
• In the meantime, turn the heat to medium-low on a braiser or high-sided skillet with a lid. Add the olive oil and onion and cook, stirring, until slightly softened, about 2 minutes. Add the garlic and let cook until the garlic is fragrant, about 30 seconds to a minute. Add the rice, ranch seasoning and turmeric and stir to coat. Add the chicken broth and 2 cups of water. Increase the heat to medium-high and bring to a brisk simmer. Simmer 2 minutes, then add the cream cheese, lemon juice and one scallion. Stir to incorporate.
• Cover the pot and let cook until the rice is tender, 8 to 12 minutes. Remove from the heat, then uncover; fluff the rice, then stir in the peas and carrots. Replace the lid to keep warm until the chicken is done (the residual heat will gently cook the peas and carrots). Remove the chicken from the oven and arrange the chicken on top of the rice skin-side-up.
• Sprinkle with the crushed chips and the remaining scallions and serve.

SLOW-COOKER CREAMY RANCH CHICKEN

Steps:

• Spray inside of 3 1/2- to 4-quart slow cooker with cooking spray. In medium microwavable bowl, microwave cream cheese spread uncovered on High 25 to 30 seconds or until slightly warm and can be stirred smooth. Add soup, milk, dressing mix, garlic powder and pepper, beating well with whisk.
• Add chicken to bottom of slow cooker; pour soup mixture over chicken. Cover; cook on Low heat setting 3 1/2 to 4 hours. Serve chicken and sauce over rice. Top with bacon and green onions before serving.

CREAMY RANCH PORK CHOPS AND RICE

Steps:

• Heat oil in skillet. Add chops and cook until browned.
• Add soup, milk and 1/2 package salad dressing mix. Heat to a boil. Cover and cook over low heat 10 minutes or until done. Sprinkle with paprika.
• Serve with Ranch-Style Rice.

RANCH CHICKEN 'N' RICE

Steps:

• Place rice in a greased shallow 2-qt. baking dish. In a small bowl, combine the milk, water and salad dressing mix; set aside 1/4 cup. Pour remaining mixture over rice. Top with chicken strips. Drizzle with butter and reserved milk mixture. , Cover and bake at 350° for 35-40 minutes or until rice is tender and chicken is no longer pink. Sprinkle with paprika.

CREAMY RANCH CHICKEN

Steps:

• Lay chicken in baking pan (just large enough so chicken covers pan; not too big!) Cover chicken with mushrooms.
• Mix sour cream, mayo, cream and dressing mix together.
• Pour over chicken, covering all pieces.
• Top with grated cheese.
• Bake at 375 for 45-60 minutes (until chicken is done and top is golden).

RANCH CHICKEN & RICE BAKE

Steps:

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

SLOW COOKER CREAMY RANCH CHICKEN RECIPE

Steps:

• Spray slow cooker with nonstick cooking spray. Place chicken breasts inside slow cooker.
• In a small mixing bowl, combine cream of chicken soup, ranch dressing mix, chicken broth, garlic powder, parsley flakes, paprika, and oregano. Pour evenly over chicken breasts.
• Cover and cook on low for 4-5 or high for 2-3 hours. Remove chicken and stir cream cheese into the sauce until smooth.
• Put chicken back in the slow cooker and serve over cooked egg noodles or rice. Drizzle with extra sauce.