Buckaroo Chicken, Green Chilies and Rice #RSC |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ready, Set, Cook! Hidden Valley Contest Entry This is a yummy, cheesy chicken casserole created from a memory of one I had at a banquet at the University of Cincinnati 20 years ago. It is a quick throw and go recipe, perfect when the family has to be fed quickly. Use cooked chicken breast from the deli sliced about 3/4 thick, cooked rice, cooked bacon bits, etc. and it will come together in less than ten minutes. Ingredients:
1 (1 ounce) package hidden valley original ranch seasoning mix |
2/3 cup sour cream |
1/2 cup milk |
1 shallot, minced |
1 (8 ounce) package roasted chicken flavor rice, cooked |
1 cup monterey jack and cheddar cheese blend, shredded (divided) |
12 ounces chicken breasts, cooked and cut into 3/4-inch cubes |
2 tablespoons bacon bits, cooked |
3/4 cup baby carrots, sliced |
1 (4 ounce) can green chilies, diced (do not drain) |
1/2 teaspoon fresh lemon zest |
2 tablespoons parmesan cheese, shredded |
Directions:
1. 1. Spray a six cup casserole with butter flavored cooking spray and heat the oven to 350 degrees.
2. 2. Mix the Hidden Valley® Original Ranch® Seasoning Mix, sour cream and milk.
3. 2. Meanwhile, mince the shallot and add to the dressing mix.
4. 3. Stir in the cooked rice, 1/2 cup cheddar/jack cheese, cubed chicken, bacon bits, baby carrots, green chilies and lemon zest.
5. 4. Put the mixture in the casserole and top with the remaining 1/2 cup cheddar jack and 2 Tablespoons shredded Parmesan.
6. 5. Bake at 350 degrees for 25 minutes.
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