Garlic Parmesan Ranch Chicken Rice Bake Cups -

Garlic Parmesan Ranch Chicken Rice Bake Cups

A delightful twist on traditional chicken and rice, these bake cups are easy to prepare and perfect for meal prep, parties, or cozy family dinners.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 12 cups

Course: Appetizer, Main Course

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked shredded chicken Use leftover chicken or rotisserie chicken for quick prep.
2 cups cooked rice Can substitute with brown rice if preferred.
3/4 cup cottage cheese For a vegetarian version, substitute with ricotta or vegan alternative.
1/3 cup grated Parmesan Feel free to mix with favorite cheeses for extra flavor.
1/4 cup ranch dressing Serve with a drizzle of extra ranch dressing on top, if desired.
1 cup shredded cheddar cheese Optional cheese variation.
1 teaspoon garlic powder Adjust for desired garlic flavor.
to taste Salt and pepper Adjust to suit your taste.
Fresh parsley for garnish Optional for serving.

Method

Preparation

Preheat the oven to 350°F (175°C) and grease a muffin tin.
In a large bowl, combine the shredded chicken, cooked rice, cottage cheese, Parmesan, ranch dressing, garlic powder, salt, and pepper. Mix until well combined.
Spoon the mixture into each muffin cup, filling them about 3/4 full.
Top each cup with shredded cheddar cheese.

Baking

Bake for 20-25 minutes, until the tops are golden and bubbly.
Let cool for a few minutes, then remove from the muffin tin.
Garnish with fresh parsley if desired. Serve warm.

Notes

These bake cups can be stored in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for longer storage. To reheat, bake in the oven or microwave until heated through.