A delicious chicken dish that is cheesy and nutty and GOOOOOD!!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 400 degrees F (200 degrees C).

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  • Spread bread crumbs into a wide, shallow bowl. Press chicken breast halves into bread crumbs to coat. Gently pat chicken to let any loose crumbs fall away. Place coated breasts onto a plate while breading the rest; do not stack.

  • Heat olive oil in a skillet over medium-high heat. Cook chicken in hot oil to brown completely, 3 to 5 minutes per side.

  • Spread rice into the bottom of a 13x9-inch baking dish. Arrange browned chicken breasts atop the rice.

  • Mix ranch dressing, celery soup, mozzarella cheese, and almonds together in a bowl; pour over the chicken and rice, assuring the chicken is covered completely. Sprinkle Cheddar cheese over the ranch dressing mixture and top with crushed potato chips.

  • Bake in preheated oven until golden brown on top and the chicken is no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Cook's Notes:

You can substitute tortilla chips for potato chips.

Use any cream-style salad dressing for the ranch. I use creamy caramelized onion and bacon dressing.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

1433 calories; 105.6 g total fat; 161 mg cholesterol; 2437 mg sodium. 65.9 g carbohydrates; 52.7 g protein; Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 4 stars
02/20/2015
I cut this recipe in half and used ranch dressing using a recipe from one of the Buzzers on this site (Semigourmet's). Before putting the crumbs on the chicken I lightly rubbed a little ranch dressing on the chicken. Other than the fact that my almonds were sliced rather than slivered I did follow the recipe. This was a very nice dinner and I'll have leftovers for lunch today! Thanks Linda Rutko! Read More
(3)
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/20/2015
I cut this recipe in half and used ranch dressing using a recipe from one of the Buzzers on this site (Semigourmet's). Before putting the crumbs on the chicken I lightly rubbed a little ranch dressing on the chicken. Other than the fact that my almonds were sliced rather than slivered I did follow the recipe. This was a very nice dinner and I'll have leftovers for lunch today! Thanks Linda Rutko! Read More
(3)
Rating: 4 stars
02/20/2015
I cut this recipe in half and used ranch dressing using a recipe from one of the Buzzers on this site (Semigourmet's). Before putting the crumbs on the chicken I lightly rubbed a little ranch dressing on the chicken. Other than the fact that my almonds were sliced rather than slivered I did follow the recipe. This was a very nice dinner and I'll have leftovers for lunch today! Thanks Linda Rutko! Read More
(3)
Rating: 4 stars
04/10/2015
Very easy to make only thing we didn't have on hand was the sliced almonds but found some to put in luckily. A little too "ranchy" for my own tastes since it calls for an entire bottle of dressing... Likely will substitute a can of soup for a cup of the ranch next time. I just used a small bag of chips and it probably could've used two. The almonds tasted good but I'd slice them or chop them up more so it goes with the gooey delicious mess that is the casserole. Girlfriend enjoyed it and thought it was pretty decent too. Will try again with modification. Read More
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Rating: 5 stars
08/13/2019
I did not put rice in it. I used the whole can of soup, but I just used a generous squeeze of ranch dressing. Also, I probably used half the cheese. I did not have mozzarella, so I used the gouda I had (plus the cheddar), and it was VERY good! I served it with rice and broccoli and it is definitely a keeper! Read More