Garlic Parmesan Ranch Chicken Rice Bake Cups
These cheesy rice bake cups are loaded with garlic Parmesan ranch chicken and that warm cozy flavor that makes dinner feel easy and extra satisfying. The rice keeps them hearty, the tops turn lightly golden, and each little cup feels like a perfect grab and serve comfort meal.
Ingredients:
• 2 cups cooked shredded chicken
• 2 cups cooked rice
• 3/4 cup cottage cheese
• 1/3 cup grated Parmesan
• 1/2 cup shredded mozzarella
• 1 tablespoon ranch seasoning
• 2 cloves garlic, minced
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 large eggs
• 1 tablespoon chopped parsley
Methods:
Heat oven to 375 F and grease a muffin pan very well.
In a large bowl, stir the cottage cheese until creamy, then mix in the Parmesan, half the mozzarella, ranch seasoning, garlic, black pepper, salt, and eggs.
Fold in the chicken and rice until everything is evenly coated and the mixture holds together nicely.
Spoon the mixture into the muffin cups, pressing lightly so the tops stay neat and the cups hold their shape.
Sprinkle the remaining mozzarella over the tops for a bubbly golden finish.
Bake for 18 to 22 minutes until set and lightly golden on top.
Cool for 5 minutes before removing from the pan, then finish with parsley and serve warm.
Nutrition: 236 kcal | 18 g protein | 15 g carbs | 10 g fat