Creamy Ranch Chicken And Rice Food

INSTANT POT CREAMY RANCH CHICKEN PASTA

Steps:

• Pat the chicken thighs dry with a paper towel and sprinkle all over with 1 tablespoon of the seasoning mix.
• Add the penne to the 6-quart Instant Pot® and add 4 cups water to the pot. Place the chicken thighs on top of the penne. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 8 minutes (see Cook's Note). After the pressure-cook cycle is complete, follow the manufacturer's guide for quick- release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the chicken to a cutting board until cool enough to handle.
• Meanwhile, combine the cream cheese, sour cream, Cheddar and remaining seasoning mix (about 2 tablespoons) in a large bowl. Set aside.
• Roughly chop the chicken into small pieces while it is still warm. Add the chicken to the cream-cheese mixture and stir to combine. Add the chicken and cheese mixture to the pasta and stir until the cheese mixture melts and the pasta is well coated.

RANCH CHICKEN AND RICE

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• Drizzle the chicken breasts with olive oil and sprinkle all over with salt and pepper.
• Put the chicken on the lined sheet pan skin-side up and roast until an instant-read thermometer reads 165 degrees F, 25 to 30 minutes.
• In the meantime, turn the heat to medium-low on a braiser or high-sided skillet with a lid. Add the olive oil and onion and cook, stirring, until slightly softened, about 2 minutes. Add the garlic and let cook until the garlic is fragrant, about 30 seconds to a minute. Add the rice, ranch seasoning and turmeric and stir to coat. Add the chicken broth and 2 cups of water. Increase the heat to medium-high and bring to a brisk simmer. Simmer 2 minutes, then add the cream cheese, lemon juice and one scallion. Stir to incorporate.
• Cover the pot and let cook until the rice is tender, 8 to 12 minutes. Remove from the heat, then uncover; fluff the rice, then stir in the peas and carrots. Replace the lid to keep warm until the chicken is done (the residual heat will gently cook the peas and carrots). Remove the chicken from the oven and arrange the chicken on top of the rice skin-side-up.
• Sprinkle with the crushed chips and the remaining scallions and serve.

RANCH CHICKEN & RICE BAKE

Steps:

• Heat oven to 400°F Spray 13x9-inch (3-quart) baking dish with no stick cooking spray.
• Combine rice, water, milk, soup and vegetables in large bowl. Spoon mixture into prepared baking dish.
• Combine butter and mustard in small bowl.
• Combine Parmesan cheese, bread crumbs and seasoning mix in pie plate; mix well. Brush each chicken breast with mustard mixture; dip in bread crumb mixture, turning and pressing to coat all sides.
• Place chicken on top of rice mixture. Cover tightly; bake for 40 minutes. Uncover; continue baking for 15 to 25 minutes or until chicken is no longer pink and rice is tender. Remove from oven.
• Let stand 10 minutes.
• TIP: Sprinkle casserole with fresh chopped chives as a garnish before serving, if desired.

CREAMY RANCH CHICKEN WITH NOODLES

Steps:

• Cut bacon into narrow strips.
• In large skillet, cook bacon over medium heat until crisp.
• Drain bacon on paper towels, discard all but 2 T drippings.
• In same skillet, cook chicken in reserved drippings until tender and no longer pink, turning to brown evenly.
• Sprinkle flour and salad dressing mix over the chicken in the skillet; stir well.
• Stir in milk.
• Cook and stir until thickened and bubbly.
• Cook and stir for 1 minute more.
• Stir in bacon.
• Meanwhile, cook noodles according to package directions.
• Serve chicken with noodles, sprinkle with Parmesan.

RANCH CHICKEN 'N' RICE

Steps:

• Place rice in a greased shallow 2-qt. baking dish. In a small bowl, combine the milk, water and salad dressing mix; set aside 1/4 cup. Pour remaining mixture over rice. Top with chicken strips. Drizzle with butter and reserved milk mixture. , Cover and bake at 350° for 35-40 minutes or until rice is tender and chicken is no longer pink. Sprinkle with paprika.

CREAMY RANCH CHICKEN

Steps:

• Lay chicken in baking pan (just large enough so chicken covers pan; not too big!) Cover chicken with mushrooms.
• Mix sour cream, mayo, cream and dressing mix together.
• Pour over chicken, covering all pieces.
• Top with grated cheese.
• Bake at 375 for 45-60 minutes (until chicken is done and top is golden).