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I wanted to make a dinner that would be gluten-free and safe for my son, while also being tasty and enjoyable for the rest of my family. Basically, that means I wanted it to consist of ordinary ingredients. This dish was a big win in my book. Hubby liked it, my sons and I loved it. It’s super easy to make, using ingredients that require little to no prep. It’s a recipe that I will be making again for sure. Here’s how I made it.
Gluten-free Chicken Bacon Ranch Rice Casserole
- 2 cups cooked white rice
- 1z 15.25 oz can sweet yellow corn
- 9 oz cooked chicken breast (I used Perdue Short Cuts Italian)
- 1/2 cup shredded bacon
- 3/4 cup ranch dressing
- 1/4 cup shredded cheese
- salt and pepper to taste
Preheat the oven to 350 f.
Spray 8×9 baking pan with nonstick cooking spray.
Place rice, chicken, corn and ranch dressing in a large bowl and mix well.
Place chicken mixture into baking pan.
Sprinkle the shredded cheese on top.
Bake for 15 minutes on the center rack.
Serve with salt and pepper to taste.