Deluxe Ranch Chicken Macaroni Casserole Food

CHICKEN RANCH MAC & CHEESE

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions for al dente; drain and return to pot., Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in cheeses until blended. Stir in dressing., Add chicken and sauce to macaroni, tossing to combine. Transfer to a greased 13x9-in. baking dish., Toss bread crumbs with melted butter; sprinkle over macaroni. Top with bacon. Bake, uncovered, 30-35 minutes or until topping is golden brown. Sprinkle with parsley. Freeze option: Prepare recipe as directed, increasing milk to 1-1/3 cups. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 30 minutes. Uncover; continue baking as directed or until heated through and a thermometer inserted in center reads 165°.

EASIEST CHICKEN MACARONI CASSEROLE

Steps:

• Preheat oven to 350°F.
• Mix all ingredients together in an ungreased 11"x7" casserole dish.
• Cover and bake until macaroni is tender, about 55 minutes.

CHICKEN RANCH MACARONI AND CHEESE

Steps:

• In a large mixing bowl, combine chicken and ranch seasoning. Toss to coat evenly.
• Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken in batches. Cook 1-2 minutes on each side (or until golden brown and internal temperature is 165°F). Remove from heat and tent with aluminum foil to keep warm.
• Wipe out the skillet to use for the macaroni and cheese.
• In the skillet, melt the butter over medium heat.
• Add the flour and whisk constantly for 1-2 minutes (or until the mixture turns light brown).
• Remove from heat and gradually pour in the warm milk, whisking constantly.
• Return the pan to the heat and whisk another 3-5 minutes, or until thickened.
• Add the salt, garlic powder, and ranch seasoning. Stir to combine and remove from heat.
• Add the cheeses, stirring to melt.
• Pour the cooked noodles over the top of the sauce. Stir to combine.
• Season with salt and pepper, and top with the chicken, bacon, and chopped parsley.

MAC-N-CHEESE CHICKEN BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Completely cook the chicken in the oil. Drain.
• Set aside cooked chicken, broccoli, bacon and shredded cheese.
• Cook the macaroni and cheese as directed on the package.
• Using a wire whisk, beat the milk, eggs and pepper until blended. Set aside.
• Spread half of the macaroni and cheese in a lasagna pan, then cover with half of the shredded cheese.
• Layer in the chicken and broccoli and cover with the rest of the macaroni and cheese.
• Pour the milk and egg mixture over the top.
• Sprinkle on the remainder of the shredded cheese. Top with the italian breadcrumbs and finally the crumbled bacon.
• Put in the oven for 20-25 minutes or until heated all the way through. Serve warm.

CHICKEN-MACARONI CASSEROLE

Steps:

• In a large skillet over med-high heat, saute onions in butter until onions are tender.
• Add in soup and 1 ½ cups cheese; gradually stir in milk.
• Cook over medium heat until cheese melts; stir in chicken and macaroni; taste and adjust seasoning with salt and pepper.
• Transfer mixture to a greased 2 ½ quart casserole; sprinkle with cracker crumbs.
• Bake in a preheated 350° oven for 30 minutes or until heated through.
• Top with remaining ½ cup cheese and bake 5 minutes.

RANCH MACARONI & CHEESE CHICKEN BAKE #RSC

Steps:

• Turn oven on to 350 degrees and grease entire 5 quart deep casserole dish with 1 tablespoon butter.
• Use 1 tablespoon seasoning salt, ½ teaspoon pepper, and 1 tablespoon garlic powder to season chicken breast. Place in baking dish and into oven for approximately 30 - 45 minutes until tender and juicy. Remove from oven and cut into medium size cubes or chunks. Keep drippings from baking dish then pour ½ cup water into dish add chicken and stir together.
• SAUCE: In medium size sauce pan on medium heat, melt 2 tablespoons butter and stir in 2 tablespoons flour then add 1 cup milk; stir till flour has dissolved. Stir in remaining 3 cups milk, salt and pepper along with 2 teaspoons Hidden Valley Ranch Original Seasoning Mix. While stirring bring to a boil then set aside.
• In a measuring cup beat 2 eggs with wire whisk then slowly pour a small amount of above milk into eggs while still whisking. When mixture is smooth (should not curdle) pour into sauce pan with remaining milk.
• Place 10 pieces of Italian dry salami on foil and place in oven on broil for 5 minutes. Remove from oven then place paper towel over salami and press down while soaking up excess oils. Stack salami and cut into strips.
• Boil macaroni noodles in for approximately 8 minutes then drain.
• In 5 quart casserole dish layer enough noodles to cover bottom add a pinch of salt and pepper, continue with 1/3 of cubed chicken, ½ cup parmesan and cheddar cheeses then pour 1/3 of sauce mixture over all. Repeat. Place dry Italian salami on top.
• TOPPING: Blend together 1 cup bread crumbs and remaining Hidden Valley Original Seasoning Mix.
• Sprinkle evenly on top of salami then add remaining parmesan & sharp cheddar cheeses. Pour ½ cup milk evenly over top.
• Bake at 350 degrees for 30 minutes.
• Servings: 8-10.