Meals that I can make in one pan are my complete jam. With all of the colder, rainy days going on lately I was really in the mood for a hearty casserole that I could put together quickly. The quick meals have been necessary because life has been absolutely bonkers, but that’s a whole other story I won’t bore you with now. This avocado ranch chicken casserole fit the bill absolutely perfectly. It had everything I needed in a complete meal all baked to perfection in one big old 9 x 13 pan. That meant we also had plenty of leftovers. Yay for not having to cook each night!
Once the hour was up, dinner was ready! Oh my goodness, I loved how everything just melded together gorgeously. The dressing just soaked into the chicken and rice. The mushrooms gave it some extra heartiness and flavor. I called this 4 portions, and they were very generous portions since Marc and I were hungry. This can easily be stretched to 6 or even 8 smaller servings though. Hope you all love this super simple one pan meal too! xoxo
This avocado ranch chicken casserole is a one pan dream meal! The avocado ranch dressing gives it so much flavor with lots of rice and mushrooms.
- 4 whole boneless, skinless chicken breasts
- 3 pinches salt
- 3 pinches black pepper
- 3 pinches garlic powder
- 1 cup uncooked long grain rice
- 8 ounces cremini mushrooms thinly sliced
- 3 cups avocado ranch dressing
- 1 cup chicken stock
- 1/4 cup freshly grated parmesan cheese
- sliced avocado for topping
Pre-heat the oven to 350 and get out a 9 x 13 casserole dish. Place the chicken in it and season it generously with the salt, pepper and garlic powder. Evenly distribute the mushrooms and rice over and around the chicken, then pour in the dressing and chicken stock. Finally, sprinkle the parmesan evenly on top. Bake the casserole for an hour, taking it out and stirring the rice every so often. When it is done, place the sliced avocado on top and serve immediately! Enjoy!!