Thursday, December 10, 2009

Cheddar Bacon Ranch-Chicken Bake

We have another winner! I made this casserole dish tonight and it was delicous. The best part is that even though Chad was leary of it at first he ended up enjoying it :) This meal also ended up being super simple. After dicing up the peppers it took me about 5 minutes to put together. I hope this meal is something you can add to your menu!

Cheddar-Bacon-Ranch Chicken & Rice Bake
Source:Vintage Victuals

1 1/2 cups uncooked rice (white or brown)
1 10.5-ounce can of condensed cream of chicken soup
1 can of water
1 can of milk
1 1-ounce packet of ranch seasoning mix
1 medium green bell pepper, diced
1 medium red bell pepper, diced
4 medium-sized chicken breasts
2 cups cheddar cheese
6-8 slices of bacon, cut into 1″ pieces ( I forgot to grab this at the store so I didn't include it)

Preheat your oven to 350 degrees.

In a 9×13 inch baking dish, combine the rice, the soup, the water, the milk, the ranch seasoning, and the diced peppers. Stir until well combined. Place the chicken breasts on top of the rice mixture. Cover the dish with tin foil and wrap tightly.

Bake for 45 minutes. In the meantime, lightly brown the bacon pieces over medium heat in a small frying pan. When you remove the chicken and rice from the oven, check the chicken to make sure it is cooked through (I like to use a meat thermometer for this). Then, sprinkle with the shredded cheese and the browned bacon pieces. Return to the oven for about 5-7 minutes so that the cheese melts and bubbles. Serve hot. Yield 4-6 servings

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