Ranch Chicken & Rice Bake

• boneless skinless chicken breasts↗4
• uncooked long grain rice or 3/4 cup white rice↗3⁄4 cup
• water↗3⁄4 cup
• milk↗3⁄4 cup
• condensed cream of mushroom soup1
• frozen mixed vegetables, broccoli, cauliflower and carrots1
• butter, melted↗2 tablespoons
• dijon-style mustard, prepared↗2 tablespoons
• grated parmesan cheese2 tablespoons
• dried breadcrumbs↗2 tablespoons
• dried ranch dip, seasoning mix or 1 tablespoon substitute 1 tablespoon dry onion soup mix1 tablespoon

Step-by-step instructions

1. 1

   Heat oven to 400°F Spray 13x9-inch (3-quart) baking dish with no stick cooking spray.

2. 2

   Combine rice, water, milk, soup and vegetables in large bowl. Spoon mixture into prepared baking dish.

3. 3

   Combine butter and mustard in small bowl.

4. 4

   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.

5. 5

   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.

6. 6

   Let stand 10 minutes.

7. 7

   TIP: Sprinkle casserole with fresh chopped chives as a garnish before serving, if desired.