Follow these steps for perfect results
Chicken breasts
cubed
Minute Rice
cooked
Frozen peas and carrot
Sour cream
Cream of chicken soup
Milk
Paula Deen's House Seasoning
divided
Dry ranch dressing mix
Olive oil
Preheat oven to 425 degrees F (220 degrees C).
Cube chicken breasts and season with 1/2 tablespoon of house seasoning.
Heat olive oil in a skillet over medium heat.
Sauté chicken for a few minutes until browned. Let cool slightly.
In a medium bowl, mix the cooked chicken, remaining house seasoning, cooked rice, frozen peas and carrots, sour cream, cream of chicken soup, and milk.
Pour the mixture into an 8x8 inch Pyrex dish.
Bake for 20-25 minutes, or until bubbly and beginning to brown.
Serve hot.
Expert advice for the best results
Add other vegetables such as broccoli or corn.
Use rotisserie chicken for a quicker preparation.
Top with breadcrumbs for a crispy topping.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and refrigerated before baking.
Serve in a bowl or on a plate. Garnish with parsley if desired.
Serve with a side salad.
Serve with garlic bread.
A buttery Chardonnay complements the creaminess of the dish.
Discover the story behind this recipe
Classic American comfort food.
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