Ranch Chicken & Rice Bake

The ranch adds a lot of flavor that's missing from the traditional chicken & rice dish. I got this recipe from the back of a box.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts
• 3⁄4 cup  uncooked long grain rice or 3⁄4 cup white rice
• 3⁄4 cup water
• 3⁄4 cup milk
• 1 (10 3/4ounce) can  condensed cream of mushroom soup
• 1 (16 ounce) package  frozen mixed vegetables, broccoli, cauliflower and carrots
• 2  tablespoons butter, melted
• 2  tablespoons dijon-style mustard, prepared
• 2  tablespoons  grated parmesan cheese
• 2  tablespoons  dried breadcrumbs
• 1  tablespoon  dried  ranch dip, seasoning mix or 1  tablespoon  substitute 1 tablespoon  dry onion soup mix

Directions

1. Heat oven to 400°F Spray 13x9-inch (3-quart) baking dish with no stick cooking spray.
2. Combine rice, water, milk, soup and vegetables in large bowl. Spoon mixture into prepared baking dish.
3. Combine butter and mustard in small bowl.
4. 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.
5. 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.
6. Let stand 10 minutes.
7. TIP: Sprinkle casserole with fresh chopped chives as a garnish before serving, if desired.