Buckaroo Chicken, Green Chilies and Rice #RSC

• 1 (1 ounce) package Hidden Valley Original Ranch Seasoning Mix
• 23 cup sour cream
• 12 cup milk
• 1 shallot, minced
• 1 (8 ounce) packageroasted chicken flavor rice, cooked
• 1 cup monterey jack and cheddar cheese blend, shredded (divided)
• 12 ounces chicken breasts, cooked and cut into 3/4-inch cubes
• 2 tablespoons bacon bits, cooked
• 34 cup baby carrots, sliced
• 1 (4 ounce) can green chilies, diced (do not drain)
• 12 teaspoon fresh lemon zest
• 2 tablespoons parmesan cheese, shredded

1. 1.
2. Spray a six cup casserole with butter flavored cooking spray and heat the oven to 350 degrees.
3. 2.
4. Mix the Hidden Valley Original Ranch Seasoning Mix, sour cream and milk.
5. 2.
6. Meanwhile, mince the shallot and add to the dressing mix.
7. 3.
8. Stir in the cooked rice, 1/2 cup cheddar/jack cheese, cubed chicken, bacon bits, baby carrots, green chilies and lemon zest.
9. 4.
10. Put the mixture in the casserole and top with the remaining 1/2 cup cheddar jack and 2 Tablespoons shredded Parmesan.
11. 5.
12. Bake at 350 degrees for 25 minutes.

mix, sour cream, milk, shallot, chicken flavor, cheddar cheese blend, chicken breasts, bacon bits, baby carrots, green chilies, lemon zest, parmesan cheese

Taken from www.food.com/recipe/buckaroo-chicken-green-chilies-and-rice-rsc-495175 (may not work)