Recipe by Campbell's Kitchen
"Ranch salad dressing mix adds great flavor to sauteed chicken and rice . . . and the whole dish will be ready in 30 minutes!"
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4 (4 ounce)
skinless, boneless chicken breast halves
1 (10.75 ounce) can
Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 (1 ounce) package
ranch dressing mix
2 1/4 cups
uncooked white rice
Very good!!! I added a small amount of seasoning salt when cooking the chicken and made a cream sauce with milk and the ranch for the rice.
This chicken did taste very good, but as I suspected it was too salty. The dressing mix has a lot of sodium.
Comfort food! I have made this several times and this time I decided to change it up a bit. I added 8 oz of cream cheese and an entire packet of ranch, I also subsituted chicken broth for the milk and slow cooked it in the crockpot. Instead of rice I made mashed potatoes.
At first I thought there was too much sauce for the amount of chicken in the recipe. But when you serve the sauce over the rice, the proportion is just right. This is very good.
Great recipe! Easy to follow, and tastes great! I did not have the ranch dressing on hand, but it tasted just fine without it; so I cannot wait to try the recipe with it! :)
Nothing about this was good. Ranch rice may sound good but it was not. Will not be doing this one again
Great fast and easy recipe! My family loved it. I didn't have long grain rice but minute rice was a good substitute.
Fantastic!! Loved it! However, I used 2 1/4 C water for the 1 C of rice and it was very watery, so I just added more rice. I added more Ranch to the rice than the recommended 1/2 packet, and an 8 oz of cream cheese to the chicken as is cooked for those 10 minutes. Super good. Will definately cook this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Ranch Chicken and Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 96
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