Ranch Pretzel Chicken Rsc Recipes

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EASY CHICKEN RANCH CASSEROLE #RSC



Easy Chicken Ranch Casserole #RSC image

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

0.5 (16 ounce) package macaroni noodles
1 (10 1/2 ounce) can cream of chicken soup
2 (5 ounce) cans cooked chicken breasts
1/2 cup mayonnaise
1/3 cup milk
1/2 cup shredded cheddar cheese
0.5 (1 ounce) packet Hidden Valley Original Ranch Seasoning Mix
1 cup breadcrumbs
1 1/2 tablespoons butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup parmesan cheese

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

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

RANCH PRETZELS



Ranch Pretzels image

"For a fast, fun snack, start with plain pretzels and add a new taste twist," suggests Lois Kerns of Hagerstown, Maryland. "It takes just a few minutes to coat them with seasonings and pop them into the oven to bake."

Provided by Taste of Home

Categories     Snacks

Time 1h5m

Yield 12 cups.

Number Of Ingredients 5

1 package (20 ounces) large thick pretzels
1 envelope ranch salad dressing mix
3/4 cup canola oil
1-1/2 teaspoons dill weed
1-1/2 teaspoons garlic powder

Steps:

  • Break pretzels into bite-size pieces and place in a large bowl. Combine remaining ingredients; pour over pretzels. Stir to coat. , Pour into an ungreased 15x10x1-in. baking pan. Bake at 200° for 1 hour, stirring every 15 minutes.

Nutrition Facts :

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 ALFREDO CHICKEN PIZZA #RSC



Ranch Alfredo Chicken Pizza #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. This is an adaptation of an Alfredo pizza I've been making for years. The addition of Hidden Valley Ranch Dressing and caramelized shallots really add another dimension and make you want to eat the whole thing! But, if you're generous, this pizza is equally perfect for sharing with your family or friends.

Provided by hilard222

Categories     Weeknight

Time 27m

Yield 1 pizza, 4 serving(s)

Number Of Ingredients 12

1/4 cup ranch dressing
1/4 cup jarred or refrigerated alfredo sauce
1 1/4 cups thinly sliced shallots or 2 medium shallots
1 1/2 teaspoons vegetable oil
3 ounces fresh Baby Spinach
1 cup shredded cooked chicken breast
1 lb refrigerated pizza dough
2 teaspoons lemon juice
1 1/4 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese
salt
ground black pepper

Steps:

  • Remove dough from refrigerator. Let stand at room temperature 20 minutes.
  • Preheat oven to 450°F.
  • In a small bowl, combine Hidden Valley Ranch Dressing and Alfredo sauce. Set aside.
  • Heat vegetable oil in medium nonstick skillet over medium heat. Add shallots and cook, stirring frequently, 8 minutes or until soft and caramelized. If shallots begin to brown too quickly, add water 1 Tablespoon at a time, stirring until water evaporates. Add spinach to skillet with shallots and sauté 2 minutes or until spinach wilts. Remove from heat.
  • In a medium bowl, combine chicken breast, lemon juice, and the shallot-spinach mixture. Season with salt and pepper.
  • On a floured work surface, roll out pizza dough into a 13-inch round. Transfer dough to a pizza pan. Spread Ranch-Alfredo sauce evenly over crust. Top with mozzarella and chicken mixture. Sprinkle evenly with Parmesan cheese. Bake pizza 15 minutes or until crust is browned and crisped on the bottom and the cheese is melted.

Nutrition Facts : Calories 329.9, Fat 21.9, SaturatedFat 7.9, Cholesterol 67.5, Sodium 526.8, Carbohydrate 11.4, Fiber 0.6, Sugar 0.9, Protein 22.6

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

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