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Creamy Almond Chicken Bake
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Creamy almond-crusted chicken bake over rice with cheesy potato chip topping.
Ingredients:
  • 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
  • 0.5 cup slivered almonds
  • 1 cup shredded Cheddar cheese
  • 1 cup crushed potato chips, or to taste
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C).
  • In a wide, shallow bowl, spread out the bread crumbs. Press the chicken breast halves into the bread crumbs, coating them evenly. Gently pat the chicken to remove any excess crumbs. Place the breaded chicken breasts on a plate in a single layer, without stacking.
  • In a skillet over medium-high heat, sizzle chicken in olive oil until golden brown on both sides, about 3 to 5 minutes each.
  • Evenly layer rice in a 13x9-inch baking dish. Place the browned chicken breasts on top of the rice.
  • Combine ranch dressing, celery soup, mozzarella cheese, and almonds in a bowl. Pour the mixture over the chicken and rice, ensuring the chicken is fully covered. Sprinkle Cheddar cheese on top and finish with crushed potato chips.
  • Bake in a preheated oven until the top turns golden brown and the chicken is cooked through, which usually takes 30 to 40 minutes. Use an instant-read thermometer to ensure the center reaches at least 165°F (74°C).

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