Crunchyvalleychickenrsc Recipes

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HIDDEN VALLEYANDREG; CRUNCHY BAKED RANCH CHICKEN



Hidden Valleyandreg; Crunchy Baked Ranch Chicken image

Provided by Melissa d'Arabian : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 4

4 chicken breast halves
1/2 cup mayonnaise
1/2 packet of Hidden Valley® Salad Dressing and Seasoning Mix
3/4 cup seasoned breadcrumbs

Steps:

  • Preheat the oven to 400 degrees F. In a shallow bowl, mix the mayonnaise with the Ranch Dressing Mix. In a second shallow bowl, place the breadcrumbs. Dip each chicken breast in the ranch dressing mixture, removing any excess, and then dip in breadcrumbs. Place them on a parchment-lined baking sheet until chicken is cooked through, about 25 minutes.;

CRUNCHY VALLEY CHICKEN #RSC



Crunchy Valley Chicken #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. This recipe is a perfect blend of "comfort tastes" paired with just the right bit of crunchiness. The Hidden Valley Ranch Salad Dressing & Seasoning mix provides an accent in three separate layers of the dish. You'll find that the flavors blend very well, hearty enough for the hungry appetite and appealing to children as well. Using only one mixing bowl, one skillet, and one casserole dish makes for easy preparation and clean up is a snap! Crunchy Valley Chicken stores well and makes excellent left overs, too.

Provided by pldickerson

Categories     Poultry

Time 55m

Yield 1 1/2 c, 4 serving(s)

Number Of Ingredients 15

1 (1 ounce) package Hidden Valley Original Ranch Dressing Mix (split use)
5 tablespoons salted butter (split use)
3/4 cup celery
3/4 cup white onion
2 tablespoons olive oil
2 boneless skinless chicken breast halves
1 (8 ounce) can sliced water chestnuts, drained and halved
1/2 cup Greek yogurt
1/2 cup mayonnaise
1/2 cup fresh chives, cut in 1/2-inch pieces
1/3 cup dried cranberries
1 cup cooked white rice
1/2 teaspoon ground black pepper
1/2 cup panko breadcrumbs
1/2 cup sliced almonds

Steps:

  • Preheat oven to 350 degrees. Lightly coat 8" or 9" square baking dish with cooking spray.
  • FILLING:.
  • Thinly slice celery and coarsely chop onion. In 12" skillet, melt 3 T butter and sauté 2 minutes. Pour into medium sized mixing bowl. In the same skillet, heat olive oil; add chicken breasts cut into ¾" cubes and 1 tablespoon of seasoning mix. Stir well and sauté just until chicken is no longer pink. Pour into mixing bowl with vegetables. Reserve 1 teaspoon of seasoning mix for the topping. Add remaining mix to bowl along with the next 7 ingredients. Stir gently to combine well. Pour chicken mixture into prepared baking dish.
  • TOPPING:.
  • In the same skillet, melt 2 tablespoons butter. Stir in Panko bread crumbs, sliced almonds and the 1 teaspoon of reserved seasoning mix. Toss just until well coated. Sprinkle topping on chicken filling mixture.
  • Bake for 30 minutes until bubbly and topping is golden brown. Makes four generous, delicious servings.

CRUNCHY CHICKEN CASSEROLE



Crunchy Chicken Casserole image

The water chestnuts and sliced almonds gives this dish a nice "crunch". I cook the chicken and rice the day before I plan to serve. Then the next day, I just throw it all together and bake. Serve this casserole with a side dish of cooked broccoli. Makes a wonderful meal.

Provided by Merlot

Categories     Chicken

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

1 cup chopped celery
1 tablespoon butter or 1 tablespoon margarine
3 cups cubed cooked chicken breasts
1 1/2 cups cooked rice
1 (10 3/4 ounce) can cream of chicken soup, undiluted
3/4 cup mayonnaise (NOT Miracle Whip)
1 (8 ounce) can sliced water chestnuts, drained (Cut each water chestnut slice into quarters if you prefer them in smaller pieces)
1/2 cup sliced almonds
2 tablespoons chopped onions
salt & pepper
1 tablespoon melted butter or 1 tablespoon margarine
1/2 cup crushed corn flakes

Steps:

  • In a skillet, saute' the celery in butter until tender.
  • Remove from heat and add the next 8 ingredients.
  • Spoon into an ungreased 2 1/2 quart baking dish.
  • Combine melted butter& cornflakes.
  • Sprinkle on top.
  • Bake 350 degrees F for 30 minutes.

CRUNCHY CHICKEN AND RICE CASSEROLE



Crunchy Chicken and Rice Casserole image

Simple chicken and rice casserole recipe. Cook chicken ahead of time and prep time is almost nothing. Try wheat saltine crackers for a different taste.

Provided by Mmm..Spaghetti

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/2 lb chopped chicken (breast or thighs)
2 cups instant rice
2 cups whole milk
1 (10 1/2 ounce) can cream of chicken soup
chicken soup base (to taste)
20 -30 saltine crackers
olive oil flavored cooking spray

Steps:

  • Boil or slow cook chicken ahead of time and chop or pull apart into bite-sized pieces.
  • Mix all ingredients except chicken in 8x8-inch baking dish.
  • Add chicken to dish and stir.
  • Crumble crackers on top of chicken.
  • Lightly spray top of casserole with cooking spray.
  • Bake uncovered at 350°F for 30-40 minutes.

Nutrition Facts : Calories 458.3, Fat 15.6, SaturatedFat 5.3, Cholesterol 44, Sodium 726, Carbohydrate 60.6, Fiber 1.4, Sugar 6.9, Protein 17.2

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