Ranch Chicken & Rice Bake

• 3/4 cup uncooked instant rice
• 1/2 cup water
• 1/2 cup milk
• 1 (10 3/4-ounce) can condensed cream of mushroom soup
• 1 (16-ounce) package frozen vegetable combination (broccoli, cauliflower & carrots)
• 2 tablespoons Land O Lakes Butter, melted
• 2 tablespoons Dijon-style mustard
• 1/2 cup shredded Parmesan cheese
• 1/2 cup crushed corn flakes
• 1 tablespoon dried ranch dip seasoning mix*
• 4 (4- to 6-ounce) boneless skinless chicken breasts

1. Heat oven to 400F.
2. Spray 13x9-inch (3-quart) baking dish with no-stick cooking spray.
3. Combine rice, water, milk, soup and vegetables in bowl.
4. Spoon mixture into prepared baking dish.
5. Combine butter and mustard in bowl; set aside.
6. Combine Parmesan cheese, corn flakes and seasoning mix in pie plate; mix well.
7. Brush each chicken breast with mustard mixture; dip in bread crumb mixture, turning and pressing to coat all sides.
8. Place chicken on top of rice mixture.
9. Bake 40-45 minutes or until chicken is no longer pink and rice is tender.
10. Remove from oven.
11. Let stand 10 minutes.
12. *Substitute 1 tablespoon dried onion soup mix.

rice, water, milk, condensed cream, broccoli, butter, mustard, parmesan cheese, corn flakes, seasoning mix, chicken breasts

Taken from www.landolakes.com/recipe/656/ranch-chicken-rice-bake (may not work)