A creamy and savory one-pan casserole inspired by the classic Mississippi pot roast, featuring tender chicken and rice baked in a flavorful sauce of ranch, au jus, and tangy pepperoncini. This easy weeknight meal is packed with comfort and flavor.
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Preheat your oven to 350°F (175°C).
In a 9x13 inch baking dish, combine the long-grain rice, cream of chicken soup, and chicken broth.
Sprinkle in about half of the au jus gravy mix and half of the ranch seasoning mix. Stir everything together until well incorporated.
Nestle the chicken breasts on top of the rice mixture in a single layer.
Sprinkle the remaining au jus mix and ranch mix evenly over the chicken.
Arrange the sliced pepperoncini peppers over the chicken and drizzle with the pepperoncini juice.
Dot the top of the casserole with the cubed unsalted butter.
Cover the baking dish tightly with aluminum foil.
Bake for 1 hour, or until the chicken is cooked through and the rice is tender.
Remove from the oven, let rest for a few minutes, garnish with additional pepperoncini if desired, and serve.
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