creamy almond chicken bake

Ingredients

• Servings: 4
• bread crumbs
• 4 skinless, boneless chicken breast halves
• 2 tablespoons olive oil, or more to taste
• 2 cups cooked white rice
• 2 cups ranch dressing
• 1 (10.75 ounce) can cream of celery soup
• 1 cup shredded mozzarella cheese
• 1/2 cup slivered almonds
• 1 cup shredded cheddar cheese
• 1 cup crushed potato chips, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 400 degrees f (200 degrees c).
• 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 a plate while breading the rest; do not stack.
• heat olive oil in a skillet over medium-high heat. cook chicken in hot oil to brown completely, 3 to 5 minutes per side.
• spread rice into the bottom of a 13x9-inch baking dish. arrange browned chicken breasts atop the rice.
• 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.
• 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).