Buckaroo Chicken, Green Chilies and Rice #RSC
photo by Donna W.
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
1 casserole (5 1/2 c.)
- Serves:
- 4
ingredients
- 28.34 g package Hidden Valley Original Ranch Seasoning Mix
- 157.80 ml sour cream
- 118.29 ml milk
- 1 shallot, minced
- 226.79 g package roasted chicken flavor rice, cooked
- 236.59 ml monterey jack and cheddar cheese blend, shredded (divided)
- 340.19 g chicken breasts, cooked and cut into 3/4-inch cubes
- 29.58 ml bacon bits, cooked
- 177.44 ml baby carrots, sliced
- 113.39 g can green chilies, diced (do not drain)
- 2.46 ml fresh lemon zest
- 29.58 ml parmesan cheese, shredded
directions
- 1. Spray a six cup casserole with butter flavored cooking spray and heat the oven to 350 degrees.
- 2. Mix the Hidden Valley® Original Ranch® Seasoning Mix, sour cream and milk.
- 2. Meanwhile, mince the shallot and add to the dressing mix.
- 3. Stir in the cooked rice, 1/2 cup cheddar/jack cheese, cubed chicken, bacon bits, baby carrots, green chilies and lemon zest.
- 4. Put the mixture in the casserole and top with the remaining 1/2 cup cheddar jack and 2 Tablespoons shredded Parmesan.
- 5. Bake at 350 degrees for 25 minutes.
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