Chicken San Francisco

For the chicken:

2 pounds chicken breast tenders

1 cup prepared ranch dressing

For the rice: (can also use 6 cups of prepared rice pilaf)

2 cups wild rice blend

⅓ cup fresh chopped onion (or 1 tablespoon minced dry onion)

3 tablespoons chopped chives (or 1 tablespoon dried chives)

For the sauce:

1 (10.5-ounce) can cream of chicken soup

1 (10.5-ounce) can cheddar cheese soup


4 cups bite-sized pieces of fresh broccoli, lightly steamed

2 cups shredded sharp cheddar cheese

1 pound thick-cut bacon, cooked and crumbled

⅓-½ cup toasted sliced almonds

Marinate chicken tenders in ranch dressing for 4 hours or overnight. Cook chicken in a skillet or grill pan sprayed with cooking spray until done. Prepare rice according to package directions, adding onion and chives, before cooking. Preheat oven to 350 degrees. Spray a large casserole dish with cooking spray. Spread cooked rice evenly in prepared dish. Top rice with cooked chicken. In a small bowl, combine cream of chicken soup with cheddar cheese soup. Layer cooked broccoli pieces over chicken tenders. Top evenly with sauce. Sprinkle cheddar cheese over the casserole. Garnish with crumbled bacon and toasted almonds. Bake, uncovered, in preheated oven until cheese is melted and casserole is warmed through, about 30 minutes. Serves 6 to 8.

The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is She may be reached at 843-525-0350 or by email at