Ranch Chicken and Rice Bake
3/4 cup uncooked long grain rice
3/4 cup water
3/4 cup milk
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 (16-ounce) package frozen vegetable combination (broccoli, cauliflower & carrots)
2 tablespoons Land O Lakes Butter, melted
2 tablespoons Dijon-style mustard
2 tablespoons grated Parmesan cheese
2 tablespoons dried bread crumbs
1 tablespoon dried ranch dip Seasoning mix
4 (4 to 6-ounces each) boneless skinless chicken breasts
Heat oven to 400 degrees. Spray 13×9-inch (3-quart) baking dish with no stick Cooking spray.
Combine rice, water, milk, soup and vegetables in large bowl. Spoon mixture into Prepared baking dish.
Combine butter and mustard in small bowl. Combine Parmesan cheese, bread crumbs and seasoning mix in pie plate; mix well.
Brush each chicken breast with mustard mixture; dip in bread crumb mixture, turning and pressing to coat all sides.
Place chicken on top of rice mixture. Cover tightly.
Bake for 40 minutes. Uncover; continue baking for 15 to 25 minutes or until chicken is no longer pink and rice is tender.
Remove from oven. Let stand 10 minutes.
Makes 4 servings
Substitute 1 tablespoon dried onion soup mix.
Note: Sprinkle casserole with fresh chopped chives as a garnish before serving, if desired.