How to make Buttermilk Ranch Chicken and Rice Casserole #DrMountsKitchen

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories while maintaining flavor.

chicken breasts

🥗Healthier: skinless chicken thighs

💰Cheaper: bone-in chicken thighs

Thighs are often cheaper and juicier.

cream of chicken soup

🥗Healthier: homemade cream sauce

💰Cheaper: canned cream of mushroom soup

Canned cream of mushroom is often less expensive.

Marinate chicken thighs in ranch seasoning and buttermilk overnight, ensuring the chicken is covered.

The next day, mix together 2 cups of rice, 1 can of cream of chicken, 1 can of cream of mushroom, and 1/2 cup of sour cream in a bowl.

Cook the marinated chicken thighs in a lightly sprayed pan on medium heat with a bit of buttermilk dressing for about 20 minutes until cooked through.

Shred the cooked chicken thighs into smaller pieces.

Combine the shredded chicken with the rice mixture and mix well.

Pour the combined mixture into a casserole dish and smooth it down.

Sprinkle 2 cups of mild cheddar cheese over the top of the casserole.

Add a sleeve of cracker crumbs on top of the cheese, smoothing it down.

Bake the casserole in a preheated oven at 350°F (175°C) for about 30 minutes until bubbly and the cheese is melted.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens