1packetranch seasoning mix that's the powdered mix in a packet.
1cupuncooked regular long-grain white rice
10.5ouncescream of chicken soup
10.5ounceschicken broth
1cupshredded Parmesan cheese
1lemonsliced
1tablespoonolive oil
Instructions
Heat oven to 375°F. Spray 11x14- baking dish with non stick cooking spray.
Add flour and 1 tablespoon ranch seasoning mix to small plate. Dredge chicken in flour mixture. Set aside.
Heat skillet over medium to medium high heat. Add olive oil, fry chicken skin side down 5-6 minutes until golden brown, flip lightly brown side two.
While chicken is browning, mixture together sauce. Combine cream of chicken soup, chicken stock, remaining ranch seasoning, parmesan cheese and rice. Whisk until combined .
Pour sauce mixture into prepared casserole dish. Top with browned chicken. Lay lemon sliced over the chicken and rice. Cover tightly with foil.
Bake 60 minutes or until rice is tender and most of the liquid is absorbed. Let stand 10 minutes before serving. Garnish with minced green onions.
Notes
Garnish with additional grated lemon peel, chopped parsley or fresh chives.