Creamy Ranch Chicken and Rice |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ranch salad dressing mix adds great flavor to sauteed chicken and rice . . . and the whole dish will be ready in 30 minutes! Ingredients:
1 tablespoon vegetable oil |
4 (4 ounce) skinless, boneless chicken breast halves |
1 (10.75 ounce) can campbell's® condensed cream of mushroom soup (regular or 98% fat free) |
3/4 cup milk |
1/2 (1 ounce) package ranch dressing mix |
paprika |
ranch-style rice |
2 1/4 cups water |
1/2 (1 ounce) package ranch dressing mix |
1 cup uncooked white rice |
Directions:
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides.
2. Stir the soup, milk and 1/2 package salad dressing mix in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through. Sprinkle with the paprika. Serve with the Ranch-Style Rice.
3. Ranch-Style Rice: Heat 2 1/4 cups water and the remaining salad dressing mix in a 3-quart saucepan over medium-high heat to a boil. Stir in 1 cup uncooked regular long-grain white rice and cook according to the package directions.
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