I feel like we all go through different times of life when we’re digging into the back of the pantry or freezer. If this happens to be one of those times for you, I want to throw out one of my favorite, passed down family recipes, that always helps us out in a pinch.
The great thing about this meal is that it calls for the basics, chicken, rice, cheese, and a ranch packet (which can be substituted for seasonings of choice).
All in all, this recipe is just about as easy as they get, and can be made in a variety of different ways. You can add to it, throw in some vegetables, add in some bone broth, or make it exactly what you want it to be.
This is also a great meal to make in bulk so that you can freeze the leftovers, or you can make a double batch and turn the next dinner, or lunch, into soup by adding broth and veggies. I’ve also been known for adding some of the leftovers into scrambled eggs.
Enjoy the recipe for my family’s favorite, Chicken, and Rice.
16 ounces chicken breast cooked
2 cups of rice
2 cups of shredded cheese
One ranch packet (or seasonings of choice)
3-4 Tbsp butter
½ -¾ cup of water
Cook or boil chicken until thoroughly done. You can do this in whatever method is easiest, or tastiest, for you.
Preheat oven to 375°
Boil rice according to instructions and let it simmer until cooked thoroughly. Then set aside.
In a large glass baking dish, combine chopped chicken, shredded cheese, rice, and a ranch packet. Then add half a cup of water or more and mix well.
Throw in the oven uncovered and bake for 18 to 22 minutes, depending on your oven.
Once it is done, with a light golden brown top, take it out and serve.
Here's an idea for those of you who want to make an extra big batch and have it again for dinner the next night - on night two, add 3 to 4 cups of broth to it and reheat on the stovetop. You can also throw in some veggies, or some additional spices to change the flavor profile a bit.
Hands-down this is one of my family's favorite meals, always fills an empty belly, and taste dang good!