Crunchy Valley Chicken #Rsc - cooking recipe

Ingredients

1 (1 ounce) package Hidden Valley Original Ranch Dressing Mix (split use)
5 tablespoons salted butter (split use)
3/4 cup celery
3/4 cup white onion
2 tablespoons olive oil
2 boneless skinless chicken breast halves
1 (8 ounce) can sliced water chestnuts, drained and halved
1/2 cup Greek yogurt
1/2 cup mayonnaise
1/2 cup fresh chives, cut in 1/2-inch pieces
1/3 cup dried cranberries
1 cup cooked white rice
1/2 teaspoon ground black pepper
1/2 cup panko breadcrumbs
1/2 cup sliced almonds

Preparation

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 saute 2 minutes. Pour into medium sized mixing bowl. In the same skillet, heat olive oil; add chicken breasts cut into 3/4\" cubes and 1 tablespoon of seasoning mix. Stir well and saute 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.