Ranch Chicken Patties With Creamy Cheddar Sauce Food

RANCH CHICKEN PATTIES WITH CREAMY CHEDDAR SAUCE

Steps:

• Mix chicken, panko, saltines, sour cream, eggs, ranch dressing mix, mustard, onion, black pepper, and parsley together in a bowl until well combined. Shape chicken mixture into 8 patties, approximately 3/4-inch thick.
• Pour panko onto a plate, coat patties, and place on a platter. Chill for 1 hour or overnight.
• Coat a nonstick skillet with vegetable oil over medium heat. Cook patties until golden brown and heated through, 5 to 7 minutes per side. Place a layer of paper towels on a baking rack, transfer patties to paper towels to drain.
• Combine soup and broth in a saucepan; heat until just boiling, about 5 minutes. Reduce heat to low, stir sour cream and green onions into sauce. Serve patties with sauce on top.

CHICKEN IN CREAMY PAN SAUCE

Steps:

• Coat chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.
• Add broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 min. or until cream cheese is melted and sauce starts to thicken, stirring constantly with whisk.
• Return chicken to skillet; turn to coat both sides of each breast with sauce. Cook 2 min. or until chicken is heated through. Sprinkle with parsley.

RANCH CHICKEN

Steps:

• Heat oil in a large skillet over medium heat. Add onion and saute until tender.
• Add chicken and brown with onions, stirring so as not to burn. Add dressing and water; reduce heat to low and cook over low heat for about 1 hour, or until chicken is cooked through and no longer pink inside.

CRISPY RANCH CHICKEN BREASTS

Steps:

• Preheat oven to 425° F.
• Spray 9"x11" casserole dish with non-stick cooking spray.
• Place chicken breasts in dish, in single layer.
• Using small mixing bowl, combine shredded cheese, mayonnaise, ranch mix, mustard, and lemon juice. Stir thoroughly then spread evenly over chicken breasts.
• Evenly sprinkle breadcrumbs over chicken.
• Spray with non-stick coating or oil (via mister).
• Place in oven and bake for 30 minutes or until done.
• Garnish with additional shredded cheese if desired.

RANCH CHICKEN PATTIES

Steps:

• NOTE - my cans of chicken are 13 ounce cans so I had to use a couple extra tablespoons of dressing.
• In one bowl, mix the egg and ranch dressing together.
• In another bowl mix the chicken and bread crumbs.
• Add the dressing mix to the chicken mixture - stir well. If it seems a bit too dry add a tablespoon at a time of more ranch dressing. The mixture should be just moist enough to bring together into a patty that holds well.
• Use your hands to mold into patties -- mine made about 5 patties -- depends on the size you want.
• In a skillet with a small amount of oil, brown the patties -- about 4-5 minutes per side on medium to medium high heat. You want to be sure the middle gets cooked and the outsides get nice and brown.
• Refrigerates well. I think it might freeze well, too, but I haven't tried it yet.

CRACK CHICKEN DIP

Steps:

• Preheat oven to 350 degrees F. Spray a 2-quart baking dish with nonstick cookie spray.
• Thinly slice the green onions. Set aside a tablespoon of the greens for garnish.
• In a large mixing bowl, stir together cream cheese, sour cream and Ranch seasoning mix until well combined. Stir in bacon, green onions, 1 cup cheddar cheese and shredded chicken. Add hot sauce if desired.
• Pour into the prepared baking dish. Top with remaining ½ cup cheddar cheese and bacon.
• Bake in the preheated oven for 15-20 minutes or until golden and bubbly. If you want a more golden top, add a few minutes under the broiler.
• Garnish with green onions. Serve warm with tortilla chips, corn chips or crackers.

RANCH CHEDDAR CHICKEN

Steps:

• Preheat oven to 375°F Mix together ranch dressing and flour. Coat chicken breasts with ranch/flour mixture and refrigerate in a container for 15-20 minutes.
• Arrange coated chicken on a baking sheet. Combine both cheeses and sprinkle over chicken breasts. Bake 25 minutes and serve.

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).

RANCH CHICKEN PATTIES WITH CREAMY CHEDDAR SAUCE

Steps:

• Mix chicken, panko, saltines, sour cream, eggs, ranch dressing mix, mustard, onion, black pepper, and parsley together in a bowl until well combined. Shape chicken mixture into 8 patties, approximately 3/4-inch thick.
• Pour panko onto a plate, coat patties, and place on a platter. Chill for 1 hour or overnight.
• Coat a nonstick skillet with vegetable oil over medium heat. Cook patties until golden brown and heated through, 5 to 7 minutes per side. Place a layer of paper towels on a baking rack, transfer patties to paper towels to drain.
• Combine soup and broth in a saucepan; heat until just boiling, about 5 minutes. Reduce heat to low, stir sour cream and green onions into sauce. Serve patties with sauce on top.

SPICY RANCH CHICKEN DIP

Steps:

• Set oven to 350 degrees F.
• In a medium bowl combine the cream cheese with hot sauce, garlic and ranch dressing; mix until well combined.
• Mix in chopped cooked chicken, 1/2 cup mozzarella cheese and 1/2 cup cheddar cheese.
• Spread into an 11 x 7-inch or a 13 x 9-inch baking dish.
• Bake for 25 minutes (if oil collects on the top after baking remove/dab using paper towels).
• Sprinkle 1/2 cup shredded cheddar cheese (or can use mozzarella cheese) on top then return to oven for 3-5 minutes.
• Sprinkle with green onions and serve hot or warm.