Name: Creamy Almond Chicken Bake
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Bread crumbs -; Skinless, boneless chicken breast halves - 4; Olive oil, or more to taste - 2 tablespoons; Cooked white rice - 2 cups; Ranch dressing - 2 cups; Cream of celery soup - 1 (10.75 ounce) can; Shredded mozzarella cheese - 1 cup; Slivered almonds - ½ cup; Shredded Cheddar cheese - 1 cup; Crushed potato chips, or to taste - 1 cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Almond Chicken Bake

1. Bread crumbs -

2. Skinless, boneless chicken breast halves - 4

3. Olive oil, or more to taste - 2 tablespoons

4. Cooked white rice - 2 cups

5. Ranch dressing - 2 cups

6. Cream of celery soup - 1 (10.75 ounce) can

7. Shredded mozzarella cheese - 1 cup

8. Slivered almonds - ½ cup

9. Shredded Cheddar cheese - 1 cup

10. Crushed potato chips, or to taste - 1 cup

How to cook deliciously - Creamy Almond Chicken Bake

1. Stage

Preheat oven to 400 degrees F (200 degrees C).

2. Stage

Spread bread crumbs into a wide, shallow bowl. Press chicken breast halves into bread crumbs to coat. Gently pat chicken to let any loose crumbs fall away. Place coated breasts onto a plate while breading the rest; do not stack.

3. Stage

Heat olive oil in a skillet over medium-high heat. Cook chicken in hot oil to brown completely, 3 to 5 minutes per side.

4. Stage

Spread rice into the bottom of a 13x9-inch baking dish. Arrange browned chicken breasts atop the rice.

5. Stage

Mix ranch dressing, celery soup, mozzarella cheese, and almonds together in a bowl; pour over the chicken and rice, assuring the chicken is covered completely. Sprinkle Cheddar cheese over the ranch dressing mixture and top with crushed potato chips.

6. Stage

Bake in preheated oven until golden brown on top and the chicken is no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).