Ranch Chicken & Rice Bake

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 3/4 cup uncooked long grain rice or 3/4 cup rice
• 3/4 cup water
• 3/4 cup milk
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 1 (16 ounce) package frozen mixed vegetables, broccoli, cauliflower and carrots
• 2 tablespoons butter, melted
• 2 tablespoons dijon-style mustard, prepared
• 2 tablespoons grated parmesan cheese
• 2 tablespoons dried breadcrumbs
• 1 tablespoon dried ranch dip, seasoning mix or 1 tablespoon substitute 1 tablespoon dry onion soup mix

Recipe

• 1 heat oven to 400°f spray 13x9-inch (3-quart) baking dish with no stick cooking spray.
• 2 combine rice, water, milk, soup and vegetables in large bowl. spoon mixture into prepared baking dish.
• 3 combine butter and mustard in small bowl.
• 4 combine parmesan cheese, bread crumbs and seasoning mix in pie plate; mix well. brush each chicken breast with mustard mixture; dip in bread crumb mixture, turning and pressing to coat all sides.
• 5 place chicken on top of rice mixture. cover tightly; bake for 40 minutes. uncover; continue baking for 15 to 25 minutes or until chicken is no longer pink and rice is tender. remove from oven.
• 6 let stand 10 minutes.
• 7 tip: sprinkle casserole with fresh chopped chives as a garnish before serving, if desired.