• Cut your chicken into strips – Kitchen Scissors are great for cutting strips without too much effort.
• Put chicken in milk – You can also use eggs if you are out of milk.
• In a separate bowl mix together bread crumbs and 1/4 cup ranch seasoning. 
• One at a time dip your chicken breast into the bread mixture – Make sure both sides are coated well.

• Slice your potatoes – I like mine with the skins. If you prefer not to have them you will want to peel your potatoes first. I like wedges no thicker than the ones pictured above.
• Pour oil over potatoes – You can use less. 1/4 cup is more estimation. Just make sure they are thoroughly covered.
• Add 3 tablespoons ranch seasoning – Mix your potatoes well to make sure they are coated with a light coating of the ranch seasoning.

• Sprinkle the remaining tablespoon or ranch powder over potatoes. 
• Bake at 350 for 40 minutes – My oven runs a little different than some. Make sure to check them throughout cooking. Yours may cook faster or slower.

What to do: 

• Cook your rice – I boiled 4 cups water, added 1 1/2 cups rice, reduced heat, and covered. It takes about 10 minutes or so to cook.
• Combine chicken, beans, peas, cream of chicken soup, and 2 cups water in a pan. 
• Simmer for about 5 minutes. -You should have a small amount of broth. Don’t drain it.
• Combine rice and chicken mixture in a casserole dish. 
• Top with bread crumbs. 
• Bake at 350 for about 10 minutes until the top is golden brown.