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RANCH CHICKEN BAKE

Active Time : 20 Minutes
Total Time : 50 Minutes
Serves : 8
INGREDIENTS
  • 1 10.5 ounce can cream of chicken soup
  • 2 1 ounce packets dry ranch dip mix
  • 4 cups cubed cooked chicken
  • 2 cups instant white rice
  • 1 16 ounce package frozen broccoli florets
  • 1 16 ounce container light sour cream
DIRECTIONS

In large mixing bowl whisk soup, 1 can water and ranch dip mix together until well combined.

Stir in remaining ingredients; salt and pepper to taste. Transfer to a greased 13x9-inch baking dish.

Bake in a preheated 400°F oven 30-35 minutes or until rice is tender.