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Buckaroo Chicken, Green Chilies and Rice #RSC

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“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.”
READY IN:
35mins
SERVES:
4
YIELD:
1 casserole (5 1/2 c.)
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Spray a six cup casserole with butter flavored cooking spray and heat the oven to 350 degrees.
  2. 2. Mix the Hidden Valley® Original Ranch® Seasoning Mix, sour cream and milk.
  3. 2. Meanwhile, mince the shallot and add to the dressing mix.
  4. 3. Stir in the cooked rice, 1/2 cup cheddar/jack cheese, cubed chicken, bacon bits, baby carrots, green chilies and lemon zest.
  5. 4. Put the mixture in the casserole and top with the remaining 1/2 cup cheddar jack and 2 Tablespoons shredded Parmesan.
  6. 5. Bake at 350 degrees for 25 minutes.

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