Crunchy Valley Chicken Rsc
Nutrition
- Calories
- 150 cal
- Protein
- 4.9 g
- Carbs
- 10.5 g
- Fat
- 9.8 g
- Sat. fat
- 3.1 g
- Sugar
- 3.3 g
- Sodium
- 126 mg
Ingredients
- 1 whole hidden valley original ranch dressing mix
- 5 tbsp butter
- 3/4 cup celery
- 3/4 cup white onion
- 2 tbsp olive oil
- 2 whole boneless skinless chicken breast halves
- 1 cup sliced water chestnuts
- 1/2 cup greek yogurt
- 1/2 cup mayonnaise
- 1/2 cup fresh chives
- 1/3 cup dried cranberries
- 1 cup cooked white rice
- 1/2 tsp ground black pepper
- 1/2 cup panko breadcrumbs
- 1/2 cup sliced almonds
Directions
- 1
Preheat oven to 350 degrees
- 2
Lightly coat 8" or 9" square baking dish with cooking spray
- 3
Filling:
- 4
Thinly slice celery and coarsely chop onion
- 5
In 12" skillet , melt 3 t butter and saut 2 minutes
- 6
Pour into medium sized mixing bowl
- 7
In the same skillet , heat olive oil
- 8
Add chicken breasts cut into cubes and 1 tablespoon of seasoning mix
- 9
Stir well and saut just until chicken is no longer pink
- 10
Pour into mixing bowl with vegetables
- 11
Reserve 1 teaspoon of seasoning mix for the topping
- 12
Add remaining mix to bowl along with the next 7 ingredients
- 13
Stir gently to combine well
- 14
Pour chicken mixture into prepared baking dish
- 15
Topping:
- 16
In the same skillet , melt 2 tablespoons butter
- 17
Stir in panko bread crumbs , sliced almonds and the 1 teaspoon of reserved seasoning mix
- 18
Toss just until well coated
- 19
Sprinkle topping on chicken filling mixture
- 20
Bake for 30 minutes until bubbly and topping is golden brown
- 21
Makes four generous , delicious servings
- 22
Prepare and add the remaining ingredients as listed: sliced water chestnuts, greek yogurt, mayonnaise, fresh chives, dried cranberries, cooked white rice, ground black pepper.