Cream Cheese Chicken Ranch Spread Recipes

RANCH CREAM CHEESE CHICKEN (CRACK CHICKEN)

Steps:

• Preheat your oven to 375F and move the rack to the top third of the oven.
• Cook the bacon in a large oven-proof skillet until crispy (I cut it up quickly using kitchen shears). Transfer the bacon to a paper towel lined plate, and leave about 2 tablespoons of bacon fat in the skillet.
• Season the chicken breasts with the garlic powder and pepper, then add them to the skillet and sear for 5 minutes/side over medium-high heat.
• Meanwhile, add the cream cheese (microwave it for 30 seconds or until soft if it's straight out of the fridge), ranch seasoning, scallions, and about half of the cooked bacon to a bowl. Stir until smooth.
• Once the chicken has been seared, take the skillet off the heat. Spread the cream cheese mixture equally over the top of each piece of chicken, then sprinkle the cheddar over top, followed by the rest of the bacon. If you don't have an oven-proof skillet, transfer the chicken to a baking dish for this step.
• Bake, uncovered, for 20 minutes. If your chicken breasts are on the smaller side, try 15 minutes then test for doneness (chicken is cooked at 165F).
• Let the chicken rest for a few minutes prior to serving so it's nice and juicy.

RANCH CHEESE SPREAD

Steps:

• In a large bowl, beat the cream cheese, sour cream and mayonnaise until smooth. Stir in the cheddar cheese, onions and dressing mix. Transfer to a small bowl. Refrigerate for at least 1 hour., Serve with crackers and/or vegetables.

BUFFALO CHICKEN DIP MADE WITH CREAM CHEESE - THE BEST ONE!

Steps:

• Cut up chicken into small pieces and heat along with hot sauce in a skillet over medium heat, until heated through.
• Stir in cream cheese and ranch dressing.
• Cook, stirring until well blended and warm.
• Mix in half of the shredded cheese, and transfer the mixture to a slow cooker.
• Sprinkle the remaining cheese over the top, cover, and cook on a low setting until hot and bubbly.
• Serve with celery sticks and crackers.

CROCK POT CREAM CHEESE RANCH CHICKEN

Steps:

• Wash and dry chicken breasts and place them evenly in crock pot. Sprinkle with paprika.
• Sprinkle pkg. of Hidden Valley Ranch salad dressing mix over chicken.
• Drizzle chicken breasts with 1 tablespoons melted butter.
• Cover and cook on Low for 4 hours.
• Melt remaining 1 tablespoon butter in a medium saucepan along with minced garlic and saute slightly.
• Add cream of chicken soup, the 8 oz. of cream cheese cubes, 1/2 cup chicken broth, dried Oregano and dried Parsley flakes. Stir on medium heat until smooth.
• Add mixture to crock pot, cover again and continue to cook on low for 1 1/2 hours to 2 hours.
• Serve over buttered egg noddles.

BUFFALO RANCH CHICKEN AND CHEESE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream cheese, chicken, buffalo wing sauce, ranch dressing, and sour cream together in a large bowl; transfer to a 9x13-inch baking dish. Evenly sprinkle Colby-Monterey Jack cheese over dip.
• Bake in the preheated oven until cheese is melted and lightly browned, 25 to 30 minutes. Serve with tortilla chips.

CREAM CHEESE CHICKEN RANCH SPREAD

Steps:

• Mix softened cream cheese and ranch dip mix together. Mix well.
• Then add sharp cheddar cheese to the cream cheese ranch mixture. Blend well.
• Lastly add in chicken. You may want to crumble it with your hand to make the pieces smaller. (or use a chopper to make it smaller) Mix all ingredients well.
• Store in air tight container in the fridge. Can be served immediately, but best if it sits over night. Best served with Ritz crackers. Will last about a week in the fridge.
• Note: You can shape this into a ball and then roll in chopped pecans if desired, but we just leave it as a spread. ENJOY!