Sunday, October 12, 2008

Ranch Chicken & Rice

Here's an easy-peasy casserole that is kid-friendly. In fact, I almost feel like I'm cheating when I make it, because it goes together so quickly. It's one of Jeff's favorites.

Ranch Chicken & Rice

2 c uncooked instant rice
1 1/2 c milk
1 c water
1 1-oz pkg ranch salad dressing mix
1 lb boneless, skinless chicken breast, cut in 1/2-in strips
1/4 c. butter or margarine, melted

Preheat oven to 350. Grease a shallow 2-qt with Crisco. Add rice to dish, spreading it out evenly. In a 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 for 40-45 minutes, or until rice is tender and chicken juices run clear. Sprinkle with paprika.

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