2 cups water
2 cups instant white rice
12 oz cooked, chopped chicken
1 can (10 3/4 ounce) Cream of Chicken Soup
1/2 (1oz) package dry Ranch dressing mix
1 cup shredded cheddar cheese
1/4 cup cooked, chopped bacon
1/2 cup chicken broth or water
Preheat oven to 350. Spray a 9x13-inch pan with cooking spray. Set aside. In a medium saucepan, bring water to a boil. Add instant rice, cover and turn off heat. Allow to stand for 5 minutes, until all water is absorbed. In a large bowl, combine chicken, chicken soup, Ranch dressing mix, cheddar cheese, bacon, chicken broth and cooked rice. Spread into prepared pan. Bake for 20-25 minutes, until cheese is melted and bubbly.
No comments:
Post a Comment