Cheesy Chicken With Ranch Recipes

CHEESY CHICKEN WITH RANCH

Cheesy Chicken with Ranch image

I played with this recipe because I didn't have sour cream in the fridge. My kids really loved my version. It's something they could make themselves, too.

Provided by Cynthia A. Blair

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 5

Ingredients

2 tablespoons olive oil
¼ teaspoon seasoned salt (such as LAWRY'S®)
1 cup crushed cheese-flavored crackers
¾ cup ranch dressing
4 skinless, boneless chicken breast halves, cut into chunks

Steps:

Preheat oven to 400 degrees F (200 degrees C). Coat a 9x13-inch baking dish with olive oil.
Stir seasoned salt into crackers in a bowl. Pour ranch dressing in a separate bowl. Dip chicken chunks into ranch dressing and press into cracker mixture until coated. Spread chicken in prepared baking dish.
Bake in preheated oven until chicken is no longer pink in the center, about 15 minutes.

Nutrition Facts : Calories 502.7 calories, Carbohydrate 12.5 g, Cholesterol 81.7 mg, Fat 37.5 g, Fiber 0.6 g, Protein 26.9 g, SaturatedFat 7 g, Sodium 725.7 mg, Sugar 1.8 g

EASY CHEESY RANCH CHICKEN

Easy Cheesy Ranch Chicken image

Provided by Six Sisters Stuff

Number Of Ingredients 5

Ingredients

6 boneless skinless chicken breasts (thawed)
1 1/2 cups ranch dressing
1 cup Parmesan cheese
1 cup Cheddar cheese
1 packet ranch dressing mix

Steps:

Preheat oven to 350 degrees.
Cover cookie sheet with aluminum foil.
Poor ranch dressing into a medium sized bowl, and set aside.
In a separate bowl, combine Parmesan cheese, Cheddar cheese, and the packet of ranch dressing mix.
Mix until well combined.
Dip thawed chicken breasts into the bowl of ranch and place on the covered cookie sheet.
Sprinkle the top of the chicken breast with the cheese and ranch seasoning mixture, until you can't see the chicken breast.
Place the ranch and cheese covered chicken breasts into the oven and bake for 30 minutes or until the chicken is cooked all the way through.
Sprinkle with extra Cheddar and Parmesan cheese when it is freshly out of the oven (our family really likes cheese)

CHEESY RANCH CHICKEN PASTA

Cheesy Ranch Chicken Pasta image

An Instant Pot® meal full of flavor! Sauce will thicken as it sets.

Provided by Princess Under Pressure

Categories Main Dish Recipes Pasta Chicken

Time 1h10m

Yield 8

Number Of Ingredients 11

Ingredients

2 frozen skinless, boneless chicken breasts, or more to taste
1 (32 ounce) carton chicken broth, divided
1 (10.75 ounce) can condensed cream of chicken soup
½ (12 fluid ounce) can evaporated milk
2 tablespoons butter
1 (1 ounce) package ranch dressing mix
2 teaspoons onion powder
1 (16 ounce) package rotini pasta
7 slices cooked bacon, crumbled
2 cups shredded mild Cheddar cheese
1 (4 ounce) envelope cheese sauce (such as Velveeta®)

Steps:

Place chicken breasts in a multi-functional electric pressure cooker (such as Instant Pot®) and add 2 cups chicken broth, cream of chicken soup, milk, butter, ranch dressing mix, and onion powder. Close and lock the lid. Select the Poultry setting according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Transfer chicken to a cutting board using a slotted spoon. Shred chicken and return to the pot. Add rotini, remaining chicken broth, and bacon. Close and lock the lid. Select the high pressure setting according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Stir in shredded mild Cheddar cheese and cheese sauce until well combined.

Nutrition Facts : Calories 554.1 calories, Carbohydrate 52 g, Cholesterol 82.8 mg, Fat 24.7 g, Fiber 1.9 g, Protein 28.7 g, SaturatedFat 12.4 g, Sodium 1587.9 mg, Sugar 5.4 g

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