In partnership withHidden Valley Ranch

Recipe: Sheet Pan Chicken and Rice Casserole

updated Feb 4, 2020
Sheet Pan Chicken and Rice Casserole
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Credit: Rikki Snyder

There are so many cuisines that have some variety of chicken and rice — you can’t deny that it’s a winning combination. This classic dish is packed with nostalgia points for the grown-ups, plus, it’s something even the kids will love. And as fall hits and back-to-school routines kick into full-swing, this all-time favorite comfort food is the perfect choice for an easy, crowd-pleasing dinner.

Credit: Rikki Snyder

Try this ranch-infused chicken and rice casserole, for example. Adding tangy, herb-filled ranch is an easy way to shake up a tried and true classic. Start by sautéing an onion until tender and sweet. Then add some garlic, chicken broth, and Hidden Valley Ranch Seasoning. With the Original Ranch® Seasoning & Salad Dressing Mix Shaker, it’s easy to transform the rice into a fragrant and flavorful base for the dish.

Credit: Rikki Snyder

Why the Oven Makes Perfect Rice

Sprinkle uncooked rice on a rimmed baking sheet, top with chicken, ranch, green beans, and tomatoes, and carefully pour on the onion-seasoned broth. Cover with foil to trap in the steam and let the oven do all the hard work: It’ll steam the rice and cook the veggies and chicken perfectly since the heat flows evenly around the pan. It’s the perfect weeknight hack to stovetop rice — one less pot to clean, plus no risk of scorching your grains.

This chicken and rice casserole is already pretty tasty on its own, but a generous sprinkling of sharp cheddar cheese at the end makes it a true keeper. Ace recipes like this one are great to add to your weeknight dinner rotation, and a pantry staple like Hidden Valley Ranch Seasoning makes it even easier to accomplish a winning meal.

Credit: Rikki Snyder

Sheet Pan Chicken and Rice Casserole

Prep time 10 minutes

Cook time 35 minutes

Serves 8

Nutritional Info


  • 1 tablespoon

    olive oil

  • 1

    medium yellow onion, finely chopped (1 cup)

  • 2 cloves

    garlic, minced

  • 3 teaspoons

    Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker, divided

  • 3 1/2 cups

    low-sodium chicken broth

  • 1 1/2 cups

    long grain white rice

  • 1 pound

    boneless, skinless chicken breasts, cut into bite-sized pieces

  • 8 ounces

    green beans, trimmed and halved

  • 8 ounces

    cherry tomatoes, halved

  • 1 1/2 cups

    grated sharp cheddar cheese


  1. Arrange a rack in the middle of the oven and heat to 400ºF.

  2. Heat the olive oil in a medium saucepan over medium-high heat until shimmering. Add the onion and sauté until soft and lightly browned, 3 to 4 minutes. Add the garlic and 2 teaspoons of the Hidden Valley® Ranch Seasoning and cook for 30 seconds more. Pour in broth and bring to a boil. Meanwhile, prepare the rice and chicken.

  3. Place a rimmed baking sheet on a flat, heatproof surface. Add the rice and spread into an even layer. Toss the chicken with the remaining 1 teaspoon Hidden Valley® Ranch Seasoning.

  4. Carefully pour the boiling broth over the rice. Evenly top with the chicken, green beans, and tomatoes. Cover the baking sheet tightly with aluminum foil. Slide the oven rack out halfway with oven mitts. Use the oven mitts to place the baking sheet on the rack, trying to keep the pan as level as possible so that broth doesn't slosh. Slide the oven rack back into the oven.

  5. Bake for 20 minutes. Uncover and fluff the rice with a fork. Sprinkle with the cheese. Bake uncovered until the cheese melts and the rice is creamy, 5 to 7 minutes more. Serve immediately.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days.