Kathy's Ranch Chicken Rice Casserole
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 275.8
- Total Fat: 6.2 g
- Cholesterol: 78.5 mg
- Sodium: 614.2 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 1.3 g
- Protein: 33.8 g
View full nutritional breakdown of Kathy's Ranch Chicken Rice Casserole calories by ingredient
Introduction
This is a recipe I developed for a ranch dressing contest. It didn't win, but I got a great recipe! This is a recipe I developed for a ranch dressing contest. It didn't win, but I got a great recipe!Number of Servings: 12
Ingredients
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5 large chicken breasts, cut in 1" cubes
1 can low fat Cream of Chicken Soup
1 can low fat Cream of Celery Soup
1 can low fat Cream of Mushroom Soup
3 T. dry Ranch Dressing Mix
1/4 cup grated Parmesan Cheese
3/4 cup low fat sour cream
1 soup can of skim milk
2 1/2 cups instant brown rice
Parsley flakes
Paprika
Grated Parmesan
Directions
Preheat oven to 350 deg. F.
Coat a 9" x 13" baking dish with cooking spray.
In a large bowl combine soups, milk, sour cream, 1/4 c. parmesan and ranch dressing mix;
divide in half. To one half of soup mixture, add rice; mix well and spread in bottom of prepared pan. Arrange chicken cubes over rice mixture and pour remaining soup mixture over top. Sprinkle the top with generous amounts of paprika, parsley flakes and parmesan.
Bake for 45 minutes until hot and bubbly.
Number of Servings: 12
Recipe submitted by SparkPeople user CATLOVER4330.
Coat a 9" x 13" baking dish with cooking spray.
In a large bowl combine soups, milk, sour cream, 1/4 c. parmesan and ranch dressing mix;
divide in half. To one half of soup mixture, add rice; mix well and spread in bottom of prepared pan. Arrange chicken cubes over rice mixture and pour remaining soup mixture over top. Sprinkle the top with generous amounts of paprika, parsley flakes and parmesan.
Bake for 45 minutes until hot and bubbly.
Number of Servings: 12
Recipe submitted by SparkPeople user CATLOVER4330.
Member Ratings For This Recipe
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