Chicken Bacon and Ranch Rice Casserole

Chicken and rice topped with cheese on a white plate.

Chicken Bacon and Ranch Rice Casserole

This cheesy rice casserole is bursting with flavor! I loaded this chicken and rice casserole with bacon, ranch, and cheddar to make a simple family friendly dish.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 1 15

Total Time 1 20

Servings servings

Calories 588kcal

Author Karly Campbell

Ingredients

2 cups uncooked long grain white rice
2 cups milk
20 ounces cream of chicken soup (2 cans) or homemade!
1 packet ranch seasoning
6 slices bacon cooked and crumbled
1 pound chicken tenderloins
1/2 cup grated cheddar cheese
1 tablespoon freshly chopped parsley

Instructions

Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
Add the rice, milk, cream of chicken soup, ranch dressing, and bacon to a bowl and stir well to combine.
Pour rice mixture into the baking dish and place chicken tenderloins over the top.
Cover tightly with foil and bake for 60 minutes, stirring once halfway through cooking.
Remove the foil and top with the grated cheese. Cover and return to oven for 15 minutes or until rice is tender.
Sprinkle with parsley just before serving.

Video

Notes

PLEASE NOTE: The rice will not cook through in the allotted time if the foil is not tightly sealed during baking. I know 75 minutes seems like a long time to cook chicken breasts, but it does not dry out as it's nestled down in the rice mixture and sealed tightly with foil, keeping in the steam. If, after the full 75 minutes of cooking, the rice is still not quite tender, keep it covered tightly with foil outside of the oven for an extra ten minutes. The steam inside the dish will finish off the rice.

Nutrition