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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 333.6
  • Total Fat: 5.3 g
  • Cholesterol: 41.1 mg
  • Sodium: 776.8 mg
  • Total Carbs: 50.3 g
  • Dietary Fiber: 2.8 g
  • Protein: 19.5 g

View full nutritional breakdown of Chicken Ranch Casserole calories by ingredient
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Chicken Ranch Casserole

Submitted by: SIORANTH

Number of Servings: 8


    1 lb boneless, skinless chicken breasts, cut into chunks
    2 tsp olive oil
    1 can 98% fat-free cream of chicken soup, condensed
    1/4 c 1% milk
    1/2 c light sour cream
    2 c dry white, brown, red, wild rice blend, cook according to package directions
    2 c frozen mixed vegetables, thawed
    1 jalapeno, finely diced
    2 T garlic powder
    1 T dried dill weed
    2 T onion powder
    1 T paprika
    1 recipe of Biscuits


Preheat oven to 350.

Cook rice blend according to package directions.

Thaw frozen veggies in the microwave. They don't need to be hot, just thawed.

Cook chicken chunks in olive over medium-high heat until browned and cooked through.

Mix together condensed soup, milk, sour cream, and spices. Add chicken, rice, veggies, and jalapeno and mix thoroughly. Pour into 9 x 13 casserole dish.

Drop biscuit dough evenly over the surface of the chicken mixture. Bake for about 15 minutes or until the biscuits are nicely browned and mixture is heated through.

This is an entire meal in one serving. Apx 320 g per serving.

Number of Servings: 8

Recipe submitted by SparkPeople user SIORANTH.

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