Ingredients

The following ingredients have 5 Servings
  • 1 cup uncooked long-grain white rice
  • 1.5 cups chicken broth
  • 1 (1 oz.) packet ranch seasoning (I used Hidden Valley)
  • 8 ounces sour cream (I used full-fat)
  • 4 large chicken breasts (boneless/skinless)
  • Pepper (optional, to taste)

Instruction

  • Preheat oven to 350F and move the rack to the middle position. Grease a 9x13" baking dish (I used Pam spray).
  • Add the rice, broth, ranch seasoning, and sour cream to the baking dish. Whisk it all together until smooth.
  • Place the chicken breasts on top and rotate them so they're coated in the liquid. If you want, add some pepper on the top of each chicken breast.
  • Tightly wrap the baking dish with foil and place it in the oven.
  • Bake for 55 minutes. Ovens and baking dishes vary, so it may take a bit more or less time for the rice to cook through. Simply re-seal it and add it back to the oven for another 5-10 minutes if the rice is still a bit crunchy.
  • Give the rice a stir prior to serving. You can either serve the chicken as-is or cut it up and mix it in the rice. The rice is meant to be soft and creamy.