Ranch Chicken ‘n’ Rice
When I clipped this recipe from a neighborhood shopper a few years ago. I couldn't wait to try it. Just as I expected, it quickly became a family favorite.—Erlene Crusoe, Litchfield, Minnesota
Ingredients
- 2 cups uncooked instant rice
- 1-1/2 cups 2% milk
- 1 cup water
- 1 envelope ranch salad dressing mix
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
- 1/4 cup butter, melted
- Paprika
Reviews
The 1 star review on this is correct! I followed the recipe to the letter and even after an hour it was a soup of uncooked rice and raw chicken. I tried cooking the last twenty minutes uncovered like another review suggested, but the rice was still uncooked and hard and the chicken underdone.
This recipe is fantastic, it's really simple and tastes amazing. The first time and I covered it (I used my deep covered baker and lid), so it didn't cook at ALL once the timer rang.However if leave it uncovered, it really does taste amazing and it cooks in the allotted time. The person that gave it one star must have had a similar problem and didn't know how to fix it (just uncover it and add a bit more milk, cook a bit longer).
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I've made this recipe several times, with great reviews from those who ate it. Making it again tomorrow night again only with brown rice this time. Yum!!
This was a wonderful dish, my family really liked it. the person who 1 starred this because it wasn't cooked- I just am having trouble believing this. Any chickent breast will cook at this temp assuming it was thawed, deboned etc. Anyway, sad to see such a great recipe get a low star, for such a thing, since its hardly a typical issue.
My family loved this recipe. I did use instant brown rice so I should have added more liquid but otherwise it had a great flavor.
Cooked for twice as long as it said, still not done - looked done at 50 minutes and so I took a bite of raw chicken. Gross. Threw the whole thing out. Never again.