Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

cook:
40 mins
total:
55 mins
prep:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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.

Nutrition Facts

1433 calories; protein 52.7g; carbohydrates 65.9g; fat 105.6g; cholesterol 160.5mg; sodium 2437.4mg. Full Nutrition
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