Chicken Bacon Ranch Pitas Food

CHICKEN BACON RANCH PITA PIZZAS

Steps:

• Using the stove: Preheat the broiler. Heat a heavy skillet over medium high heat. Place one pita in the pan. After the underside has browned in spots (about 3-4 minutes), remove to a baking sheet placing the browned side down and repeat with second pita. Top each pita with 1 Tablespoon of dressing and layer on chicken, bacon and ¼ cup of mozzarella cheese. Place under broiler until cheese is golden. Serve immediately.
• Using the grill: Preheat the grill using medium heat. Place the pitas on the grill and watch them closely until they are slightly charred on the underside. Flip over and quickly spread 1 Tablespoon of dressing on each pita. Layer on chicken, bacon and ¼ cup of mozzarella cheese onto each pita. Lower the heat to low and close the grill until the cheese is melted. Serve immediately.

CHICKEN-BACON-RANCH PASTA BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, melt butter in a saucepan over medium heat. Add cream cheese and ranch dressing mix; whisk until smooth. Slowly whisk in milk. Stir in Monterey Jack cheese; cook until cheese has melted and sauce has thickened, 5 to 10 minutes. Crumble 6 slices bacon and stir into sauce.
• Combine cooked pasta and shredded chicken in a large bowl. Pour sauce on top and mix until well combined. Transfer to the prepared baking dish. Top with Cheddar Jack cheese and crumble remaining 2 slices of bacon on top.
• Bake in the preheated oven until cheese has melted, about 20 minutes.

CHICKEN BACON RANCH CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Arrange chicken on the baking sheet.
• Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Dice chicken and place in a bowl; add ranch mix and stir until coated.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon grease in the skillet. Crumble bacon into small pieces.
• Heat reserved bacon grease in the skillet; cook and stir bell pepper until slightly tender, 2 to 3 minutes. Add chicken, 1 jar Alfredo sauce, milk, and garlic; cook and stir until heated through, about 5 minutes.
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Pour 1/2 the jar of remaining Alfredo sauce into a casserole dish; top with 1/2 of the penne, 1/2 of the chicken mixture, 1 1/2 cup mozzarella cheese, and 1/2 of the bacon. Repeat layering with remaining ingredients in the same order ending with 1 cup mozzarella cheese and bacon on top.
• Bake in the preheated oven until casserole is bubbling and cheese is lightly browned, about 30 minutes.

BACON RANCH CHICKEN BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Place chicken breast in a baking dish. Season chicken with salt and pepper, to taste.
• Spread 1-2 Tbsp. ranch on each chicken breast.
• Layer two slices of bacon on top of each chicken breast.
• Top with cheese.
• Bake for 40 minutes.
• Enjoy!

CHICKEN, BACON, RANCH PIZZA

Steps:

• Preheat oven to 425.
• Roll out pizza dough onto your pizza pan or cookie sheet. Prepare sauce.
• In saucepan over low heat, melt butter. Mix in the cream cheese and stir until melted. Stir in the cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often. If sauce seems too thin, sprinkle in some flour 1 teaspoon at a time. Cook and stir for desired consistency. Stir in the parmesan cheese and season with salt and pepper. You should have a nice creamy alfredo sauce for the pizza.
• Spread your ranch dressing on your dough first, next spread your alfredo sauce on the dough.
• Sprinkle half of your mozzarella cheese on the pizza. Add your shredded chicken, bacon and chopped onion. Sprinkle with remaining cheese and bake at 425 on the bottom rack of oven for 20 minutes or until crust appears done on the bottom.
• Assuming that everyone eats two pieces each, this makes 4 servings. Otherwise it makes 8.

CHICKEN BACON RANCH PITAS

Steps:

• Spray a medium to large pan with non-stick cooking spray and then place over medium to medium-high heat.
• While the pan is warming up, drain 2 cans of chicken adding to pan directly after draining.
• Add real bacon bits and monterey chicken seasoning (I prefer McCormick's) into pan with the chicken.
• After the chicken mixture is warmed through, transfer to a bowl and let cool for a couple of minutes.
• With the chicken mixture still warm add in 4-6 ounces of colby jack cheese (if you don't like colby jack you can use shredded cheddar too) and mix together.
• Then add in about 2/3 of a 16 ounce bottle of Ranch Dressing (which is about 10 ounces) to the chicken and cheese mix and stir.
• Add 1 large spoonful, or as much you would like, of the chicken mix to a pita pocket and then a small handful of shredded lettuce onto the top.
• Enjoy!

CHICKEN RANCH FLATBREADS

Steps:

• Preheat oven to 400°. Place pita breads on a large baking sheet; bake 10-12 minutes or until lightly browned. Meanwhile, in a bowl, toss chicken with dressing., Top pitas with tomatoes and chicken mixture; sprinkle with cheese, bacon and oregano. Bake 8-10 minutes or until cheese is melted.

CHICKEN BACON RANCH PITAS

Steps:

• Spray a medium to large pan with non-stick cooking spray and then place over medium to medium-high heat.
• While the pan is warming up, drain 2 cans of chicken adding to pan directly after draining.
• Add real bacon bits and monterey chicken seasoning (I prefer McCormick's) into pan with the chicken.
• After the chicken mixture is warmed through, transfer to a bowl and let cool for a couple of minutes.
• With the chicken mixture still warm add in 4-6 ounces of colby jack cheese (if you don't like colby jack you can use shredded cheddar too) and mix together.
• Then add in about 2/3 of a 16 ounce bottle of Ranch Dressing (which is about 10 ounces) to the chicken and cheese mix and stir.
• Add 1 large spoonful, or as much you would like, of the chicken mix to a pita pocket and then a small handful of shredded lettuce onto the top.
• Enjoy!

WENDY'S GARDEN RANCH CHICKEN PITA

Steps:

• For the salad dressing, mix together gelatin and cold water. Microwave on 'HIGH' for approximately 2 minutes, until just hard boiling.
• Mix in vinegar then whip in oil. Mix in finely chopped red sweet pepper, salt, garlic powder, Worcestershire sauce, grossly ground black pepper, parsley flakes, oregano, thyme and basil.
• Refrigerate for approximately 15 minutes before mixing in grated fresh Romano cheese, grated fresh Parmesan cheese and egg substitute, until thick. Refrigerate overnight to thicken mixture even more.
• Preheat kitchen barbecue to medium heat. Salt and pepper chicken whites. Grill chicken whites for 5 minutes on each side, until no longer pink inside.
• Meanwhile, well mix together Roman lettuce slices, red cabbage slices and grated carrot into a large bowl.
• Remove done chicken whites from grill; dice chicken whites.
• Heat each pita bread into microwave oven for 20 seconds. Fill the middle of each pita bread length wise, as a taco, with 1 1/2 cups of lettuce mixture.
• Top lettuce mixture with approximately 1/3 cup chicken dices. Pour 1 tablespoon salad dressing on top chicken dices. Evenly sprinkle with finely grated Fresh Parmesan cheese. Roll, and serve.