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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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When I clipped this recipe from a neighborhood shopper a few years ago. I couldn't wait to try it. Just as I expected, it quickly became a family favorite.Erlene Crusoe, Litchfield, Minnesota Ingredients:
2 cups uncooked minute® white rice |
1-1/2 cups 2% milk |
1 cup water |
1 envelope ranch salad dressing mix |
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips |
1/4 cup butter, melted |
paprika |
Directions:
1. Place rice in a greased shallow 2-qt. baking dish. In a small 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.
2. Cover and bake at 350° for 35-40 minutes or until rice is tender and chicken is no longer pink. Sprinkle with paprika. Yield: 4 servings.
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