This was SO good. I mean, seriously delicious! It might be my favorite Chicken and Rice Bake on the blog. We ate this for dinner and had leftovers for the next day for lunch. It was great both times. Use some rotisserie chicken (my weeknight secret weapon), and this casserole is ready for the oven in 5 minutes. Serve this with some quick green beans and you have an easy weeknight meal in under 30 minutes!
*I used instant white rice in this dish. You can certainly use brown rice. Make sure to follow the preparation directions on the package of brown rice. Brown rice takes longer to cook than white rice.*
"Cracked Out" Chicken and Rice Bake
- 2 cups water
- 2 cups instant white rice
- 12 oz cooked, chopped chicken
- 1 can (10 3/4 ounce) Cream of Chicken Soup
- 8 oz sour cream
- 1/2 (1oz) package dry Ranch dressing mix
- 1 cup shredded cheddar cheese
- 1/4 cup cooked, chopped bacon
- 1/2 cup chicken broth or water
Preheat oven to 350. Spray a 9x13-inch pan with cooking spray. Set aside.
In a medium saucepan, bring water to a boil. Add instant rice, cover and turn off heat. Allow to stand for 5 minutes, until all water is absorbed.
In a large bowl, combine chicken, chicken soup, sour cream, Ranch dressing mix, cheddar cheese, bacon, chicken broth and cooked rice. Spread into prepared pan.
Bake for 20-25 minutes, until cheese is melted and bubbly.