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Ranch Chicken ‘n’ Rice

Total Time

Prep: 10 min. Bake: 35 min.


4 servings

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


  • 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


  1. Place rice in a greased shallow 2-qt. baking dish. In a small bowl, combine the milk, water and salad dressing mix; set aside 1/4 cup. Pour remaining mixture over rice. Top with chicken strips. Drizzle with butter and reserved milk mixture.
  2. Cover and bake at 350° for 35-40 minutes or until rice is tender and chicken is no longer pink. Sprinkle with paprika.

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