EASY CHICKEN RANCH CASSEROLE #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. I love chicken and pasta, but sometimes I don't feel like handling raw chicken and cooking it up. This recipe lets you skip that step, and you don't have to wait for the noodles to cook all the way! It's fast, easy, and delicious for kids and adults. You can also add in any veggies you like, or bacon bits to spice it up a little. This recipe feeds four, but is very easy to double for a bigger family.
Provided by serendipity_es
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Boil the macaroni noodles 3-5 minutes short of the listed time, then drain well.
- Mix the cream of chicken, chicken breast, mayonnaise, milk, shredded cheese, and ranch mix together in a bowl.
- In a separate bowl, melt the butter, then add the bread crumbs, garlic powder, onion powder, and Parmesan cheese, and stir well.
- Layer the cooked and drained noodles in a 8x8 or 9x9 baking dish. Add chicken mix on top, then use a spoon or spatula to slightly mix the sauce down into the noodles.
- Sprinkle the seasoned bread crumbs on top.
- Bake in a preheated 325 degree oven for 25 minutes.
Nutrition Facts : Calories 776.6, Fat 33.5, SaturatedFat 12, Cholesterol 107.8, Sodium 1214.4, Carbohydrate 76.2, Fiber 3.1, Sugar 5.6, Protein 40.9
CREAMY SPINACH AND RANCH, CHICKEN PASTA #RSC
Make and share this Creamy Spinach and Ranch, Chicken Pasta #RSC recipe from Food.com.
Provided by Sylinaena
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Slice chicken breast to make it thinner, place on frying pan at medium-high heat. Cook on each side for several minutes until the center is no longer pink. Slice into small chunks and set aside.
- Cook macaroni noodles as it says on packaging. In a medium sized sauce pan melt butter at medium heat. Whisk in milk, salt, pepper, and garlic powder.
- Bring to a boil and whisk in flour, then turn to medium-low heat and whisk in Parmesan cheese. Whisk continuously for 1 minute or until smooth.
- Add Ranch Dressing, thawed spinach, and chicken. Mix in pasta and it is ready to serve!
Nutrition Facts : Calories 466.6, Fat 20, SaturatedFat 8.1, Cholesterol 56, Sodium 686.1, Carbohydrate 51.5, Fiber 2.4, Sugar 2, Protein 19.8
CHICKEN TZATZIKI
Make and share this Chicken Tzatziki recipe from Food.com.
Provided by Sonya01
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Coat a pan with cooking spray, heat and cook the chicken until golden brown and tender.
- Remove from pan.
- Add the shallots to the pan and stir-fry for 2-3 minutes
- Stir in the cucumber and garlic.
- Saute for a further 5 minutes.
- Add the tzatziki and mint.
- Return the chicken to the Pan and gently heat through.
- Garnish with extra mint if desired.
Nutrition Facts : Calories 160.8, Fat 3.2, SaturatedFat 0.8, Cholesterol 70, Sodium 83.9, Carbohydrate 9.8, Fiber 0.5, Sugar 1.3, Protein 23
CHEESY CHICKEN BACON RANCH CASSEROLE #RSC
Ready, Set, Cook! Hidden Valley Ranch Contest Entry! The classic chicken, bacon, and ranch flavors combined with macaroni and cauliflower to make a quick and easy casserole the whole family will enjoy, and a great way to sneak in veggies for the kids!
Provided by barefootnblessd
Categories Macaroni And Cheese
Time 40m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine milk, greek yogurt, and hidden valley ranch seasoning and salt and pepper until smooth.
- Stir in diced chicken, noodles, cheese and cauliflower.
- Spread evenly in 13x9 baking dish and top with bacon bits and breadcrumbs.
- Bake at 350 for 35 minutes, or until breadcrumbs are golden brown and casserole is bubbly. Serve and enjoy!
CHICKEN RANCHILADAS #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. A twist on an enchilada, with yummy ranch flavoring throughout as well as on top of the ranchilada!!
Provided by Sirbarney
Categories Weeknight
Time 53m
Yield 6 ranchiladas, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Spray a 9" x 13" x 2" baking dish with non-stick cooking spray; set aside.
- Heat spinach in microwave oven according to package directions, just to thaw it out, not heat it through. Place spinach into a clean kitchen towel and squeeze dry; set aside.
- Heat the vegetable oil in a medium non-stick skillet over medium-high heat. Add in the shallots, garlic and 1/2 teaspoon salt and cook until they begin to soften, approximately 2 - 3 minutes. Add in the reserved spinach, mix to combine; set aside.
- Place the yogurt into a medium bowl, add 4 teaspoons of the ranch seasoning mix; mix to combine; set aside.
- Place the enchilada sauce into a medium bowl, add in the remaining ranch seasoning mix, mix to combine; set aside.
- Place the chicken into a large bowl, add in the reserved spinach mixture, 6 ounces of the cheese, remaining 1/2 teaspoon salt, black pepper and 1/2 cup of the ranch yogurt sauce, mix to fully combine; set aside.
- Lay the tortillas in a single layer onto work surface. Evenly divide the chicken mixture between the tortillas, placing it down the center of the tortillas. Start rolling up the tortillas, by folding over an empty end of the tortilla over the filling, then rolling up cigar style. Follow this process for all 6 tortillas.
- Spread 2 - 3 tablespoons of the enchilada sauce into the bottom of the prepared baking dish. Place rolled tortillas, seam side down, into baking dish. Pour remaining sauce over tortillas, being sure to cover them entirely in sauce. Top with remaining 2 ounces cheese. Cover dish with aluminum foil, place in preheated oven and bake until heated through, approximately 30 - 35 minutes.
- Serve ranchiladas with remaining ranch yogurt sauce on the side.
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