CHICKEN BACON RANCH CASSEROLE RECIPE (QUICK & EASY)
The whole family will love cheesy chicken bacon ranch casserole recipe! This quick and easy low carb chicken casserole has just 7 common ingredients, 5 minutes prep, and 2 ways to make it.
Provided by Maya | Wholesome Yum
Categories Main Course
Time 20m
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (191 degrees C).
- If using frozen spinach, thaw and squeeze to drain first. If using broccoli, place it into a pot of water and bring to a boil. Simmer for 1-2 minutes until bright green.
- Combine the chicken, bacon, drained spinach or broccoli, garlic, ranch dressing, and half of the shredded cheeses in a large bowl. Stir until well incorporated. Transfer to a 9x13 in (23x33 cm) glass or stoneware casserole dish. (Alternatively, you can mix everything directly in the casserole dish.)Optional tip: If you like extra ranch flavor, add 1-3 teaspoons of ranch seasoning mix, in addition to the dressing.
- Top with remaining shredded mozzarella and cheddar cheeses.
- Bake for about 15 minutes, until hot and bubbly.
Nutrition Facts : Calories 447 kcal, Carbohydrate 6 g, Protein 37.3 g, Fat 35.8 g, SaturatedFat 5.9 g, TransFat 0.1 g, Cholesterol 29.4 mg, Sodium 252.3 mg, Fiber 1.6 g, Sugar 1.3 g, UnsaturatedFat 6.8 g, ServingSize 1 serving
IN-A-PINCH CHICKEN & SPINACH
I needed a fast supper while babysitting my grandchild. I used what my daughter-in-law had in the fridge and turned it into what's now one of our favorite chicken and spinach recipes. -Sandra Ellis, Stockbridge, Georgia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Pound chicken with a meat mallet to 1/2-in. thickness. In a large skillet, heat oil and butter over medium heat. Cook chicken 5-6 minutes on each side or until no longer pink. Remove and keep warm., Add spinach and salsa to pan; cook and stir 3-4 minutes or just until spinach is wilted. Serve with chicken.
Nutrition Facts : Calories 297 calories, Fat 14g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 376mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
SPINACH AND CHEESE STUFFED CHICKEN BREAST #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. I love creating my own recipes and menus for people. I have been doing this since I was about 12 years old. I put together a birthday party with lots of freshly prepared food and cake that I prepared for my mom. I had help from my cousins and friends who were my assistants and servers. The party was a great success and I have been doing this ever since. I made this chicken dish 8 years ago and it was the only thing different my mom would eat so I made sure I perfected the dish just for her and of course others. I usually brine my chicken in a mixture of salt, brown sugar and water for at least 45 minutes
Provided by Chef Jaylin Hawkins
Categories Weeknight
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Butterfly chicken breast and drizzle with olive oil.
- Sprinkle chicken breast with Hidden Valley Seasoning and Dressing Mix and set aside.
- In a saute' pan cook spinach until spinach has started to cook down. Remove spinach from heat and add to a medium bowl with Parmesan cheese, half of the mozzarella cheese, bread crumbs and beaten egg and olives. Mix all ingredients until well incorporated.
- Place a large spoonful of spinach mixture in the middle of each chicken breast and fold over, covering the spinach mixture completely.
- Sprinkle with remaining cheese and place on baking sheet and bake on 350 degrees for 20-25 minutes or until thermometer reaches 165 degrees when chicken is tested.
Nutrition Facts : Calories 409.4, Fat 20.1, SaturatedFat 6.7, Cholesterol 190.7, Sodium 805, Carbohydrate 15.4, Fiber 3.2, Sugar 1.7, Protein 41.5
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
RANCH CHICKEN PASTA
This ranch chicken pasta is simple to make, flavorful, and a lighter take on the many creamy versions out there. Ready in about 30 minutes!
Provided by Natasha Bull
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Boil a salted pot of water for your pasta and cook it al dente according to package directions.
- Meanwhile, cut the chicken breasts in half lengthwise so you get 4 thinner pieces. Season them with the garlic powder, 1/2 tablespoon ranch seasoning, and some pepper.
- Add the oil to a skillet and let it heat up for a few minutes. Cook the chicken about 5-6 minutes/side or until it's golden and cooked through (165F). Transfer the chicken to a plate.
- Reduce the heat to medium, then add the butter to the skillet. Once it's melted, add the flour and cook for 1 minute.
- Stir in the garlic, followed by the chicken broth, lemon juice, and remaining 1/2 tablespoon of ranch seasoning (whisk until smooth).
- Stir in the tomatoes and continue cooking the sauce until it's reduced a bit (3-5 minutes).
- Meanwhile, cut the cooked chicken up into bite-size strips.
- Add the spinach to the skillet and stir/toss and let it wilt for a minute or two, then add the chicken in along with the drained pasta and toss until coated.
- Serve with parmesan and parsley if desired, and enjoy immediately.
Nutrition Facts : Calories 490 kcal, Carbohydrate 50 g, Protein 33 g, Fat 17 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 87 mg, Sodium 696 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 10 g, ServingSize 1 serving
CREAMY SPINACH CHICKEN DINNER
Cleanup is a breeze with this all-in-one supper. To make things even easier, tear the spinach with your hands instead of cutting it. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a Dutch oven over medium heat, cook and stir chicken and onion in oil for 5 minutes or until chicken is no longer pink. , Stir in soup and cream. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 2 minutes. Stir in the spinach, cheese and pepper; cook for 1-2 minutes or until spinach is wilted and cheese is melted. , Drain pasta; add to chicken mixture and toss to coat.
Nutrition Facts : Calories 675 calories, Fat 41g fat (22g saturated fat), Cholesterol 180mg cholesterol, Sodium 945mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 4g fiber), Protein 44g protein.
CRUNCHY CHICKEN RANCH PANINI #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. I love to make panini sandwiches for my family. The kids especially like this one because of the crunchy ranch topping on the outside. It make it very special. In fact it was so good they didn't seem to notice I slipped a "green" veggie (spinach) in there. I am always careful when cooking the panini, however, because if the heat is too high it will burn. I also love to use my panini maker that I got for Christmas but it doesn't get as much of a crunch as a regular pan does.
Provided by floridag
Categories Weeknight
Time 30m
Yield 4 Panini, 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat a nonstick skillet over medium-low heat. Add 1 tablespoons olive oil and onions; sauté for 10 minutes. Add bell peppers and shallots; cook another 5 minutes or until soft. Remove cooked onion/bell peppers to a bowl and cook chicken (see next step).
- In the mean time cut each chicken breast in half. Place each piece between two pieces of plastic wrap and pound gently to ¼-inch thickness. Season each piece with salt and pepper. Add another tablespoon olive oil to skillet from above and cook 2-3 minutes on one side; flip over and cook another 2-3 minutes or until completely cooked through. Remove from heat and set aside.
- In a small bowl combine Ranch mix and mayonnaise. Place breadcrumbs and Parmesan cheese on a pie plate. Take a piece of bread and spread a generous amount of mayonnaise/Ranch mixture on one side of each 8 pieces of bread. Dip the mayo/Ranch side of the bread into the bread crumb mixture, pressing to adhere. Place mayo side down onto a clean cookie sheet and top each of 4 slices with 1 tablespoons cheese, ¼ of the spinach, the cooked chicken, and a layer of cooked onion mixture. Top each with the remaining Mozzarella cheese and top with the other piece of bread (mayo mixture facing out).
- Reheat the nonstick skillet over medium-high heat and add 1 Tablespoon butter. Place the sandwiches in the pan and place a foil lined heavy cast iron pan on top. Gently press and cook about 2-4 minutes per side. Repeat with remaining sandwiches. Cut in half and serve immediately.
- Makes 4 servings.
Nutrition Facts : Calories 1147, Fat 52.4, SaturatedFat 15.5, Cholesterol 136.6, Sodium 2154.1, Carbohydrate 113.3, Fiber 6.3, Sugar 11.3, Protein 56.4
HIDDEN VALLEY RANCH WHITE PIZZA WITH SPINACH AND CHICKEN #RSC
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
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
RANCH-CHICKEN STUFFED BAKED POTATOES #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Healthy tangy chicken loaded into hollowed out baked potatoes and topped with melted cheese, bacon, and shallots.
Provided by redhd244
Categories One Dish Meal
Time 3h30m
Yield 1 potato, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut Chicken into 1" cubes or smaller and put in large zip-lock bag.
- Add Greek Yogurt and packet of Ranch Seasoning Mix to bag and let marinate in refrigerator for 1-3 hours.
- Cook marinated chicken in large skillet till fully cooked.
- Add Frozen Spinach and continue heating.
- Remove from stove and stir in Cream Cheese.
- Preheat oven to 350 degrees.
- Cut small layer off the top of each baked potato and scoop out most of the potato.
- Put some cheese at the bottom of each potato and fill wit chicken mixture. Cover opening with the rest of the cheese and top with Turkey Bacon crumbles.
- Bake in oven for 15 minutes or until cheese is melty.
- Top with shallots and serve hot.
CHICKEN RANCH SPINACH #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Easy delicious flavorful recipe your family will love. I can up with this recipe one night while trying something new. I love this recipe because it's easy and delicious.
Provided by Louisna
Categories Weeknight
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Cut the chicken breast into medium square size.
- Season chicken with lemon,salt and pepper.
- lightly spray skillet and cook chicken on both side.
- Remove chicken and sauté spinach in the same skillet for about 4 minute and then add the chicken and ranch mix(mix with 1 cup of milk).
- Let it cook on high for 3 minute then reduce heat to simmer.
- Cook frozen corn as directed on the bag and season with salt and pepper.
- Cook rice as directed.
- Serve hot.
Nutrition Facts : Calories 673.4, Fat 14.2, SaturatedFat 4.7, Cholesterol 81.2, Sodium 134, Carbohydrate 100.3, Fiber 4.9, Sugar 0.6, Protein 36.2
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