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Ranch Chicken & Rice Bake
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3/4 cup uncooked instant rice

1/2 cup water

1/2 cup milk

1 (10 3/4-ounce) can condensed cream of mushroom soup

1 (16-ounce) package frozen vegetable combination (broccoli, cauliflower & carrots)

2 tablespoons Land O Lakes® Butter, melted

2 tablespoons Dijon-style mustard

1/2 cup shredded Parmesan cheese

1/2 cup crushed corn flakes

1 tablespoon dried ranch dip seasoning mix  

4 (4- to 6-ounce) boneless skinless chicken breasts

 *Substitute 1 tablespoon dried onion soup mix.

How to make

  1. STEP 1

    Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with no-stick cooking spray.

  2. STEP 2

    Combine rice, water, milk, soup and vegetables in bowl. Spoon mixture into prepared baking dish.

  3. STEP 3

    Combine butter and mustard in bowl; set aside.

  4. STEP 4

    Combine Parmesan cheese, corn flakes 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. STEP 5

    Place chicken on top of rice mixture. Bake 40-45 minutes or until internal temperature of chicken reaches 165⁰F, juices run clear when pierced with a fork and rice is tender. Remove from oven. Let stand 10 minutes.

Tip #1

- Sprinkle casserole with fresh chopped chives as a garnish before serving, if desired.

Tip #2

> - To freeze and bake later, prepare mixture as directed in 13x9-inch casserole dish. Cover tightly; freeze up to 3 months. To thaw, place in refrigerator 24 hours or until thawed. Heat oven to 350°F. Bake, covered 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. Let stand 10 minutes.

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