Ingredients
- 2 cups water
- 225 grams dry rice (2 cups dry instant white rice)
- 12 ounces cooked chicken (chopped)
- 1 can (10 3/4 ounce) condensed cream of chicken soup (undiluted)
- 1/2 teaspoon garlic powder
- 8 ounces sour cream
- 1/2 ounce dry ranch dressing mix (1/2 of a 1 ounce pac Hidden Valley)
- 1 cup cheddar cheese, shredded
- 4 to 6 ounces sliced bacon (4-6 sliced, cooked and chopped)
- 1/2 cup chicken broth (or water)
How to Make
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Step 1: Preheat oven to 350. Spray a 9x13-inch pan with cooking spray. Set aside.
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Step 2: 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.
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Step 3: In a large bowl, combine really well the chicken soup, garlic powder, sour cream, ranch dressing mix. Mix in cooked chicken, cheddar cheese, bacon, chicken broth and cooked rice. Spread into prepared pan.
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Step 4: Bake for 25 minutes, until cheese is melted and bubbly.
We hope you enjoy this recipe!
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