BUCKAROO CHICKEN, GREEN CHILIES AND RICE #RSC
Ready, Set, Cook! Hidden Valley Contest Entry This is a yummy, cheesy chicken casserole created from a memory of one I had at a banquet at the University of Cincinnati 20 years ago. It is a quick throw and go recipe, perfect when the family has to be fed quickly. Use cooked chicken breast from the deli sliced about 3/4" thick, cooked rice, cooked bacon bits, etc. and it will come together in less than ten minutes.
Provided by donnajwolfegmail.com
Categories Weeknight
Time 35m
Yield 1 casserole (5 1/2 c.), 4 serving(s)
Number Of Ingredients 12
Steps:
- 1. Spray a six cup casserole with butter flavored cooking spray and heat the oven to 350 degrees.
- 2. Mix the Hidden Valley® Original Ranch® Seasoning Mix, sour cream and milk.
- 2. Meanwhile, mince the shallot and add to the dressing mix.
- 3. Stir in the cooked rice, 1/2 cup cheddar/jack cheese, cubed chicken, bacon bits, baby carrots, green chilies and lemon zest.
- 4. Put the mixture in the casserole and top with the remaining 1/2 cup cheddar jack and 2 Tablespoons shredded Parmesan.
- 5. Bake at 350 degrees for 25 minutes.
Nutrition Facts : Calories 597.5, Fat 27.3, SaturatedFat 13.6, Cholesterol 108.8, Sodium 369.9, Carbohydrate 53.4, Fiber 1.9, Sugar 4.1, Protein 33
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