I whipped this up in a hurry one night the other week after Todd came home and I realized I had nothing to put on the dinner table! It's quick and easy (yay!) and so. so. soooo creamy. Todd asked me if I wrote down what I did so that I could make it again. :)
Cheesy Chicken, Bacon & Ranch Rice
Keywords: saute entree side chicken cheddar rice bacon
Ingredients (serves 4)
- 1 lb chicken
- 5 strips precooked crumbled bacon or 1/2 c bacon bits
- 3 c instant brown rice
- 2 1/2 c water
- 1 tbs dehydrated onion
- 1 10 1/2 oz can cream of mushroom soup
- 4-5 c frozen broccoli
- 1/2 c ranch dressing
- 1 c shredded cheddar
- 1 tbs dried parsley
Cut the chicken into bite sized pieces, season with S&P and then cook in a large pot.
Towards the end of the cooking, add the crumbled bacon and cook for a few minutes until crispy.
Transfer the chicken and bacon to a bowl.
In a smaller pot with a lid, heat the water until boiling.
Once the water is boiling, add the rice and cover. Remove from the heat and let sit.
In the same large pot you cooked the chicken in, heat the broccoli.
Once heated, add the soup, ranch dressing, parsley and onion. Stir and heat until warmed through.
Add the chicken, rice and cheddar to the soup mixture and stir to combine.
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