Description
This Chicken Ranch Rice Casserole brings together succulent tender chicken, creamy ranch-inspired sauce, and comforting rice in a single dish. Perfect for busy weeknights or cozy family meals, it’s an easy, budget-friendly comfort food delight that everyone will love.
Ingredients
2 boneless, skinless chicken breasts, cooked and shredded or 2 cups rotisserie or cooked chicken, shredded
2 cups cooked white rice (long-grain or jasmine rice can be used)
3/4 cup sour cream
1/4 cup mayonnaise
1/2 cup ranch dressing or ranch seasoning mix
1/2 cup low-sodium chicken broth or water
1/4 cup chopped fresh chives or green onions
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried dill
1/4 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a large mixing bowl, combine the shredded chicken and cooked rice.
In a separate bowl, mix together the sour cream, mayonnaise, ranch dressing or seasoning, chicken broth, chives, garlic powder, onion powder, dill, salt, and black pepper until well combined.
Pour the sauce over the chicken and rice mixture, stirring to fully coat.
Transfer the mixture into the prepared baking dish.
Bake for 25–30 minutes, or until the top is golden and the edges are slightly crispy.
Allow to cool for a few minutes before serving.
Notes
Use leftover rice for convenience.
Replace chicken with shredded cooked turkey for a different protein option.
For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the sauce.
Can be made ahead and reheated gently before baking for a more set texture.
Serve optional garnish like extra chives or cilantro for freshness.
- Prep Time: 15
- Cook Time: 35
- Category: chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 4g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 65mg