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Creamy Ranch Chicken and Rice

Creamy Ranch Chicken and Rice

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Campbell's Kitchen

Ranch salad dressing mix adds great flavor to sauteed chicken and rice . . . and the whole dish will be ready in 30 minutes!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 427 kcal
  • 21%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 50.3g
  • 16%
  • Protein:
  • 27.9 g
  • 56%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 1097 mg
  • 44%

Based on a 2,000 calorie diet


  1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides.
  2. Stir the soup, milk and 1/2 package salad dressing mix in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through. Sprinkle with the paprika. Serve with the Ranch-Style Rice.
  3. Ranch-Style Rice: Heat 2 1/4 cups water and the remaining salad dressing mix in a 3-quart saucepan over medium-high heat to a boil. Stir in 1 cup uncooked regular long-grain white rice and cook according to the package directions.
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Very good!!! I added a small amount of seasoning salt when cooking the chicken and made a cream sauce with milk and the ranch for the rice.

Momma Mophead

Comfort food! I have made this several times and this time I decided to change it up a bit. I added 8 oz of cream cheese and an entire packet of ranch, I also subsituted chicken broth for the milk and slow cooked it in the crockpot. Instead of rice I made mashed potatoes.


At first I thought there was too much sauce for the amount of chicken in the recipe. But when you serve the sauce over the rice, the proportion is just right. This is very good.