Ingredients
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3/4 cup celery
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3/4 cup white onion
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2 tablespoons olive oil
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1 (8 ounce) can sliced water chestnuts, drained and halved
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1/2 cup Greek yogurt
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1/2 cup mayonnaise
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1/2 cup fresh chives, cut in 1/2-inch pieces
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1/3 cup dried cranberries
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1 cup cooked white rice
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1/2 cup panko breadcrumbs
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5 tablespoons salted butter (split use)
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1/2 teaspoon ground black pepper
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2 boneless skinless chicken breast halves
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1/2 cup sliced almonds
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1 (1 ounce) package Hidden Valley Original Ranch Dressing Mix (split use)
Instructions
- Preheat oven to 350 degrees. Lightly coat 8" or 9" square baking dish with cooking spray.
- FILLING:
- Thinly slice celery and coarsely chop onion. In 12" skillet, melt 3 T butter and sauté 2 minutes. Pour into medium sized mixing bowl. In the same skillet, heat olive oil; add chicken breasts cut into ¾†cubes and 1 tablespoon of seasoning mix. Stir well and sauté just until chicken is no longer pink. Pour into mixing bowl with vegetables. Reserve 1 teaspoon of seasoning mix for the topping. Add remaining mix to bowl along with the next 7 ingredients. Stir gently to combine well. Pour chicken mixture into prepared baking dish.
- TOPPING:
- In the same skillet, melt 2 tablespoons butter. Stir in Panko bread crumbs, sliced almonds and the 1 teaspoon of reserved seasoning mix. Toss just until well coated. Sprinkle topping on chicken filling mixture.
- Bake for 30 minutes until bubbly and topping is golden brown. Makes four generous, delicious servings.