Chicken Ranch Spinach Rsc Recipes

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CREAMY SPINACH AND RANCH, CHICKEN PASTA #RSC



Creamy Spinach and Ranch, Chicken Pasta #RSC image

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

8 ounces macaroni noodles
2 tablespoons butter
1 boneless skinless chicken breast
1 1/3 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
2 tablespoons flour
1/4 cup parmesan cheese
1/4 cup Hidden Valley® Original Ranch® Dressing
1/4 cup frozen spinach

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

WINNER WINNER RANCH CHICKEN DINNER! #RSC



Winner Winner Ranch Chicken Dinner! #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. I love crispy breaded chicken. I wanted to come up with something I could coat the chicken in besides buttermilk that would make it moist and very flavorful. Ranch dressing is my absolute favorite condiment and dip practically everything in it. So I thought instead of buttermilk, why not Ranch!

Provided by Jennifer Peterson

Categories     Chicken Breast

Time 40m

Yield 2 Large breasts, 4 serving(s)

Number Of Ingredients 11

2 large chicken breasts or 1 1/4 lbs chicken breasts
1 -2 cup ranch dressing
1 cup panko breadcrumbs
1/2-3/4 cup grated parmesan cheese
0.5 (10 ounce) bag Baby Spinach
1 garlic clove, chopped
1 large shallot, chopped
2 ounces goat cheese
1 tablespoon ranch dressing
salt and pepper
10 toothpicks

Steps:

  • Preheat oven to 400.
  • Saute the garlic and shallot on medium heat until soft. Add the spinach, goat cheese and ranch dressing. Stir until well incorporated, add salt and pepper to taste.
  • In separate bowls, add ranch dressing and panko mixed with parmesan.
  • Take the chicken breasts and make a slit in the thickest part of the chicken to form a pocket. Do not cut all the way through. Stuff the breasts with some of the spinach mixture. Take the toothpicks and thread the chicken shut.
  • Take each breast and carefully dip in the dressing, shaking off the excess then dredge in the panko/parmesan mixture, making sure to coat the breasts very well. Place on a baking sheet fitted with a rack coated with cooking spray. Setting the chicken on the rack above the pan will ensure the chicken will be cooked evenly. Bake for 25 minutes or until cooked all the way through.

Nutrition Facts : Calories 658.4, Fat 48.9, SaturatedFat 12.5, Cholesterol 89.7, Sodium 1233.8, Carbohydrate 26.9, Fiber 2.5, Sugar 3.9, Protein 28.4

CHICKEN RANCHILADAS #RSC



Chicken Ranchiladas #RSC image

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

9 ounces frozen chopped spinach
2 tablespoons vegetable oil
2 shallots, minced
2 garlic cloves, minced
1 teaspoon kosher salt, divided
1 cup plain Greek yogurt
1 ounce Hidden Valley® Original Ranch® Dressing and Seasoning Mix
10 ounces enchilada sauce
3 cups shredded cooked boneless skinless chicken breasts
8 ounces monterey jack pepper cheese, shredded, divided
1/4 teaspoon fresh ground black pepper
6 (8 inch) flour tortillas

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.

HIDDEN VALLEY RANCH WHITE PIZZA WITH SPINACH AND CHICKEN #RSC



Hidden Valley Ranch White Pizza With Spinach and Chicken #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. This recipe is a take on a "White Spinach Pizza." We are substituting alfredo sauce with a Hidden Valley Greek Ranch sauce.

Provided by VanessaNLana

Categories     Weeknight

Time 45m

Yield 6-8 slices, 4 serving(s)

Number Of Ingredients 9

1 (1 ounce) packet Hidden Valley Original Ranch Seasoning Mix
1/2-1 cup frozen spinach
1 chicken breast, diced
12 -16 ounces Greek yogurt (depending on how saucy you like your pizza)
2 cups parmesan cheese
1 (6 1/2 ounce) packet of great value pizza dough mix (or any other)
1 medium tomatoes, sliced (optional)
lemon zest (optional)
olive oil

Steps:

  • Sautee diced chicken chunks in a pan, set aside.
  • Prepare pizza dough mix according to directions on the box. Brush dough with olive oil.
  • In a separate bowl, mix Greek yogurt and packet of Hidden Valley Ranch Seasoning Mix. Spread on pizza dough according to how much sauce you like on your pizza. You can use any leftover sauce for dipping!
  • Spread parmesan cheese over pizza.
  • Spread spinach over cheese.
  • Place tomatoes on pizza. As many or as little as you like, or none at all.
  • Sprinkle cooked chicken on top of all the other toppings.
  • Cook according to temperature and time on the pizza dough box, or until browned.
  • Remove pizza from oven and allow to cool for 5 - 10 minutes.
  • Sprinkle with lemon zest, optional.
  • Cut into 6 or more slices, depending on size.
  • Serve and enjoy!

Nutrition Facts : Calories 283.5, Fat 17.8, SaturatedFat 9.6, Cholesterol 67.2, Sodium 801.8, Carbohydrate 2.9, Fiber 0.6, Sugar 0.6, Protein 27.5

CRISPY RANCH CHICKEN TENDERS WITH RANCH DIPPING SAUCE #RSC



Crispy Ranch Chicken Tenders With Ranch Dipping Sauce #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. Crispy chicken tenders with hidden Valley Ranch enhanced coating and served with a creamy Hidden Valley Ranch spinach dipping sauce.

Provided by auntiejane1146_1193

Categories     Poultry

Time 29m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 20

oil, I use a deep fat fryer (for frying)
1 lb boneless skinless chicken breast
2/3 cup all-purpose flour
1 teaspoon cayenne
3 eggs
1 tablespoon water
2/3 cup panko breadcrumbs
1/4 cup parmesan cheese, grated
1/2 teaspoon black pepper
1 (1 ounce) package Hidden Valley Original Ranch Dips Mix
1 teaspoon lemon zest
1 teaspoon thyme
1 teaspoon oregano
10 ounces frozen spinach
8 ounces chive & onion cream cheese, softened to room temperature
1 cup Hidden Valley® Original Ranch® Dressing
4 ounces water chestnuts, chopped
1 small shallots, chopped or 1/3 cup shallot
3 tablespoons fresh chives, chopped
1 teaspoon black pepper

Steps:

  • Make the Ranch Spinach Dip first to give the flavors a chance to marry and chill.
  • Cook the spinach as package directs, then put in a drainer and squeeze out all the moisture, then wrap a clean towel around and squeeze out the excess moisture, set aside.
  • Next chop the shallots you want about 1/3 a cup here.
  • Chop the fresh chives.
  • Chop the water chestnuts, or buy them that way.
  • Put the cream cheese in a medium bowl and add the ranch dressing, whip with a electric mixer to combine.
  • Then add the water chestnuts, spinach, shallot, chives and pepper.
  • Mix well, cover and chill at least 1 hour.
  • Pre heat your fryer to 375°.
  • Meanwhile, put the flour and cayenne in one shallow plate.
  • Put the eggs and water in a second plate and whip to combine.
  • In a third shallow plate (I use a pie plate) Combine the bread crumbs, parmeaean cheese, pepper, ranch dip mix, lemon zest, thyme and oregano.
  • Cut the chicken breasts into strips 1 inch wide and about 3 to 4 inches long.
  • Put chicken in a plastic bag and pound out to flatten a little.
  • This will make them cook faster and more evenly.
  • Dredge the chicken first in the flour, then dip in the egg wash, and roll in the seasoned bread crumbs.
  • Drop small amounts into the hot fat and fry about 4 to 5 minutes or until golden and crispy internal temp is 150 °and juices run clear.
  • Serve hot with the Ranch Spinach Dipping Sauce.

Nutrition Facts : Calories 599.5, Fat 40.2, SaturatedFat 12.7, Cholesterol 199.9, Sodium 876.1, Carbohydrate 31.7, Fiber 3.6, Sugar 4.4, Protein 28.9

RANCH PRETZEL CHICKEN #RSC



Ranch Pretzel Chicken #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. Chicken breast strips breaded with a ranch pretzel mixture makes for great dipping! I've seen versions of this recipe but I like my version better because it uses the Hidden Valley Ranch dip mix for a more concentrated Ranch flavor along with a brightness from the lemon, a crunch from the pretzels, and it's finished off with cheese.

Provided by Hezzi-D

Categories     Chicken Breast

Time 22m

Yield 16 chicken tenders, 4 serving(s)

Number Of Ingredients 10

1 (1 ounce) packet Hidden Valley Original Ranch Dips Mix
1 cup pretzel, crushed
1/4 cup parmesan cheese
1 teaspoon lemon zest
1/2 teaspoon paprika
1 teaspoon black pepper
3/4 cup Greek yogurt
1/4 cup Hidden Valley® Original Ranch® Dressing
4 chicken breasts, each cut into 4 strips
2 tablespoons olive oil

Steps:

  • 1. In a food processor combine the pretzels, Ranch Dip packet, Parmesan cheese, lemon zest, black pepper, and paprika. Pulse until the pretzels become crumbs.
  • 2. Place the pretzel mixture in a shallow dish. In a separate dish combine the Greek yogurt and Ranch Dressing.
  • 3. Heat the olive oil in a large skillet over medium heat.
  • 4. Dip the chicken into the yogurt mixture and then place in the pretzel mixture. Press down on the mixture to make it stick to the chicken. Place in the pan and saute for 4-6 minutes per side or until the internal temperature of the chicken reads 170 degrees.
  • 5. Remove and place on a paper towel to drain. Serve with dipping sauces.

Nutrition Facts : Calories 626.9, Fat 31.2, SaturatedFat 7.4, Cholesterol 103.2, Sodium 1122.3, Carbohydrate 47.2, Fiber 2.1, Sugar 2, Protein 38.8

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