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Dump and Bake Cheesy Chicken Ranch Rice Casserole Weight Watchers Recipe
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Dump-and-Bake Cheesy Chicken Ranch Rice Casserole

Yield: 6 servings
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Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes

Ingredients

  • 2-3 cups cooked chicken breast, shredded
  • 1 cup instant rice
  • 2 cups fat-free chicken broth
  • 1 cup frozen mixed vegetables
  • 1 can (10.5 oz.) 98% fat free cream of chicken soup
  • 1 packet ranch seasoning
  • 1 cup reduced-fat cheddar cheese, shredded
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Instructions

  • Preheat the oven to 375 degrees F. Spray a 9x13 baking dish with nonstick cooking spray.
  • Add the uncooked instant white rice, chicken broth, mixed vegetables, cream of chicken soup, ranch seasoning, garlic powder, and onion powder to the baking dish. Stir well to combine. Gently stir in the shredded chicken.
  • Cover tightly with aluminum foil and bake for 30-35 minutes, or until the rice is tender.
  • Remove the foil and sprinkle the reduced-fat cheddar cheese over the top.
  • Return the dish to the oven uncovered for 5-10 minutes, until the cheese is melted.
  • Let it stand for 5 minutes before serving.

Notes

NUTRITION INFORMATION:
1 of 6 servings
217 calories, 7g total fat, 3g saturated fat, 969 mg sodium, 15g total carbs, 2g dietary fiber, 2g sugars, 21g protein (myfitnesspal.com)