Description
A creamy, golden casserole combining tender shredded chicken, fluffy rice, tangy ranch sauce, and melty cheese. Perfect for weeknights or gatherings, this hearty, budget-friendly dish requires minimal prep and delivers comforting flavors without bacon or alcohol.
Ingredients
3 boneless chicken breasts, cooked and shredded
3 cups cooked white rice
1 cup corn kernels (fresh, frozen, or canned, drained)
1 oz dry ranch seasoning mix (or homemade blend of dill, garlic powder, onion powder, parsley, buttermilk powder)
3/4 cup sour cream
1/4 cup mayonnaise
1/2 cup milk (milk or unsweetened almond milk)
1 cup shredded cheddar cheese
Optional: 1/2 cup cream of mushroom soup (ensure no alcohol content)
Instructions
Preheat oven to 375°F (190°C)
Shred cooked chicken and set aside
In a large bowl, mix sour cream, mayonnaise, milk, ranch seasoning, and corn
Layer cooked rice in a 9×13-inch baking dish
Top with chicken, then pour ranch sauce over the layer
Sprinkle shredded cheese on top
Bake for 20-25 minutes until golden and bubbly
Let rest for 5 minutes before serving
Notes
Use rotisserie chicken for a shortcut
Substitute brown rice or cauliflower rice for a lighter option
Homemade ranch seasoning: Combine 1 tsp dill, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp parsley, 1 tsp buttermilk powder
Store leftovers in an airtight container for up to 3 days
- Prep Time: 15
- Cook Time: 25
- Category: chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 casserole serving (about 250g)
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 60mg