- 2 cups uncooked instant rice
- 1 1/2 cups milk
- 1 cup water
- 1 (1 ounce) package ranch salad dressing mix
- 1 pound boneless, skinless chicken breasts, cut in 1/2-inch strips
- 1/4 cup butter or margarine, melted
- Paprika
- Place rice in a greased shallow 2-qt. baking dish. In a bowl, combine the milk, water and salad dressing mix; set aside 1/4 cup. Pour remaining mixture over rice. Top with chicken strips. Drizzle with butter and reserved milk mixture. Cover and bake at 350 degrees F for 35-40 minutes or until rice is tender and chicken juices run clear. Sprinkle with paprika.