Ingredients for Buckaroo Chicken Green Chilies And Rice Rsc
- 1 (1 ounce) package Hidden Valley Original Ranch Seasoning Mix
- 1/2 cup sour cream
- 1/4 cup milk
- 1 small shallot
- 2 cups cooked rice
- 1 cup shredded Monterey Jack and Cheddar cheese blend
- 2 cups cubed cooked chicken breast
- 1/4 cup cooked bacon bits
- 1/2 cup sliced baby carrots
- 1 (4 ounce) can chopped green chilies, drained
- 1 teaspoon fresh lemon zest
- 2 tablespoons shredded Parmesan cheese
- butter-flavored cooking spray
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Buckaroo Chicken Green Chilies And Rice Rsc? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Buckaroo Chicken Green Chilies And Rice Rsc
- Preheat oven to 350°F (175°C). Spray a 6-cup casserole dish with butter-flavored cooking spray.
- In a medium bowl, whisk together 1 packet (1 ounce) Hidden Valley Original Ranch seasoning mix, 1/2 cup sour cream, and 1/4 cup milk.
- Mince 1 small shallot and add it to the ranch dressing mixture.
- Stir in 2 cups cooked rice, 1/2 cup shredded cheddar/jack cheese, 2 cups cubed cooked chicken breast (about 3/4" thick), 1/4 cup cooked bacon bits, 1/2 cup sliced baby carrots, 1 (4 ounce) can chopped green chilies (drained), and 1 teaspoon lemon zest.
- Pour the mixture into the prepared casserole dish. Top with the remaining 1/2 cup shredded cheddar/jack cheese and 2 tablespoons shredded parmesan cheese.
- Bake for 25 minutes, or until heated through and bubbly. Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
16g
Fat
68g
Carbs
17g
