CREAMY RANCH POTATOES AND CHICKEN
I found this recipe on the Weight Watchers website. It is pretty tasty. 4 points for 1 cup serving.
Provided by Kathy in Fla
Categories One Dish Meal
Time 6h10m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Spray crockpot with non-stick cooking spray.
- Mix potatoes, ranch dressing mix, chicken, cream of chicken soup, sour cream, onion, and salt and pepper together.
- Place mixture in crockpot.
- Cook on low for 6 to 8 hours or high for 4 to 5 hours.
LOADED RANCH CHICKEN POTATO BAKE
Who doesn't love a warm, filling, and delicious casserole? Our Hidden Valley loaded ranch chicken potato bake recipe is sure to be a family favorite in no time.
Provided by Hidden Valley
Categories Casseroles
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Grease a 9×13-inch baking dish with olive oil or non-stick spray. Toss the potatoes with half of the olive oil and half of the seasoning mix and spread in the baking dish; place in oven.
- While the potatoes cook (without disturbing), toss the chicken in the remaining olive oil and seasoning mix and let sit. After 25 minutes, remove the potatoes from the oven and toss with the chicken.
- Spread out evenly in the pan and return to the oven for another 20-25 minutes, until chicken is cooked through and potatoes are crisp.
- Sprinkle the potatoes and chicken evenly with the cheese, crumbled bacon, and scallions and bake another 5-6 minutes, until cheese is melted. Top with sour cream or ranch dressing and serve warm.
Nutrition Facts :
CHICKEN AND POTATO GRATIN WITH BROWN BUTTER CREAM
This gratin is decidedly autumnal, inspired by a recipe from one of my favorite food writers, Richard Olney. Olney's chicken gratin calls for making a savory custard, but here you'll combine brown butter and heavy cream with aromatics for a flavorful and easy sauce instead. It's still a luxurious dish. The breadcrumbs for the topping get toasted separately, so they stay crisp and the chicken (ideally seasoned a day in advance so the salt has time to work its way into the meat) and vegetables can get nicely browned and crisp too. I love that this gratin can reinvent itself based on what's available at the market (or in my fridge). In the spring, you might make it with asparagus and young onions; in summer, with tomato wedges, swapping in olive oil for the cream. I recommend serving this fall version with lemon wedges for squeezing over to cut the richness of the dish. A brightly dressed arugula salad would also do the trick.
Provided by Christian Reynoso
Categories Dinner Casserole/Gratin Chicken Potato Shallot Butter Milk/Cream Garlic Pepper Nutmeg Thyme Sage Lemon
Yield 4 Servings
Number Of Ingredients 13
Steps:
- Season chicken all over with 4 tsp. salt. Place in an airtight container and cover. Chill at least 1 hour and up to 1 day.
- Place a rack in middle of oven; preheat to 425°F. Toss potatoes, shallots, and 2 tsp. salt in a large bowl.
- Melt 4 Tbsp. butter in a small saucepan over medium heat and cook, stirring often, until butter foams, then browns, 5-8 minutes. Immediately remove from heat (it will continue to darken) and stir in cream, garlic, pepper, nutmeg, and remaining 1½ tsp. salt. Set saucepan over medium-low heat and cook, stirring, until salt is dissolved and mixture is warm to the touch. Stir in thyme and sage; remove from heat.
- Heat remaining 1 Tbsp. butter in a large stainless-steel skillet over medium-high until melted and bubbling. Working in 2 batches, cook chicken, skin side down, until golden underneath, about 5 minutes. Transfer chicken to a 13x9" or 3-qt. baking dish and arrange skin side up. Set skillet with pan drippings aside. Nestle potatoes and shallots around chicken (don't place on top). Pour brown butter cream over chicken and vegetables, making sure herbs and spices are evenly dispersed and tucking herbs into vegetables so they don't get too crispy when they bake.
- Bake gratin until cream is mostly reduced and chicken and vegetables are dark golden brown, about 40 minutes. Let gratin cool 5-10 minutes.
- Meanwhile, pulse bread in a food processor until pieces are about oat-size (you should have about 1¼ cups). Toss breadcrumbs in pan drippings in reserved skillet to coat. Cook over medium heat, scraping up browned bits with a spatula, until deep golden brown, 5-7 minutes. Let cool.
- To serve, top gratin with breadcrumbs. Serve lemon wedges alongside for squeezing over if desired.
CREAMY RANCH POTATOES AND CHICKEN
Make and share this Creamy Ranch Potatoes and Chicken recipe from Food.com.
Provided by JenniferK2
Categories Chicken Breast
Time 6h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Spray crockpot with non-stick cooking spray.
- Mix all ingredients together and place into crockpot.
- Cook on low for 6-8 hours or high for 4-6 hours.
Nutrition Facts : Calories 320.9, Fat 7.2, SaturatedFat 2.5, Cholesterol 76.5, Sodium 557.1, Carbohydrate 31.9, Fiber 3.3, Sugar 1.9, Protein 31.4
CREAMY RANCHIFIED POTATOES
My daughter-in-law gave me this recipe, and over the years I have tweaked it to our tastes. It's so nice to come home from work to a hot, tasty potato dish that's ready to serve! You can use any cheese you'd like and also any leftover meats that you have-chicken, for one. -Jane Whittaker, Pensacola, Florida
Provided by Taste of Home
Categories Side Dishes
Time 6h15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a 4-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low until potatoes are tender, 6-8 hours. Top with cheese; stir to combine.
Nutrition Facts : Calories 297 calories, Fat 15g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 933mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 3g fiber), Protein 14g protein.
INSTANT POT PARMESAN RANCH CHICKEN AND POTATOES
With the tangy ranch seasoning mixed with the delicious Parmesan cheese, garlic and basil tastes to accent, this Instant Pot Parmesan ranch chicken dinner will have your taste buds soaring!! A quick and easy family meal.
Provided by Six Sisters
Yield 6
Number Of Ingredients 13
Steps:
- Add chicken and potatoes to Instant Pot and drizzle with olive oil. Toss chicken and potatoes until they are coated with oil.
- In a small bowl, mix together salt, pepper, garlic powder, thyme, basil, oregano, and half of the dry ranch dressing mix. Sprinkle seasonings over chicken and potatoes, then toss gently to coat.
- Pour chicken broth into the Instant Pot (try to pour it to the sides of the chicken and potatoes so that you don't rinse off the seasonings).
- Place the lid on top of the Instant Pot and set the valve on top to sealing. Press the "MANUAL" button and set the timer for 16 minutes.
- Remember that it will take 10-15 minutes for the Instant Pot to come to pressure, so be sure to plan accordingly!
- When the Instant Pot is finished cooking, do a "quick release" of the pressure. Remove the chicken and potatoes to a large bowl or serving platter.
- In another small bowl, mix together remaining ranch dressing mix, Parmesan cheese, and melted butter. Drizzle butter/seasoning mix over the chicken and serve.
Nutrition Facts : Servingsize 1 serving, Calories 3279 kcal, Fat 182 g, SaturatedFat 60 g, Cholesterol 583 mg, Sodium 4349 mg, Carbohydrate 258 g, Sugar 2 g, Protein 175 mg
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