Ranch Ritz Chicken Recipes

RANCH RITZ CHICKEN

Steps:

• Preheat oven to 450°F.
• Pour Ritz crackers into plastic bag and crush until they are all crumbs.
• Mix mayonnaise with dry ranch dressing.
• Coat chicken breasts in mayonnaise mixture first, and then in crushed crackers.
• Bake for 20-30 minutes or until chicken is done throughout.

RANCH CHICKEN CASSEROLE WITH BACON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
• Heat oil in a skillet over medium-high heat. Place chicken in the hot skillet, sprinkle with lemon-pepper, and brown on all sides, 5 to 7 minutes. Remove with a slotted spoon and place in a 9x13-inch baking dish.
• Combine 1/2 of the crumbled bacon, sour cream, soup, milk, and ranch dressing mix in a bowl and mix until blended. Pour over chicken, add drained egg noodles, and stir. Sprinkle remaining bacon on top, cover with Colby-Jack cheese, and top with green onions.
• Bake in the preheated oven until cheese is melted and chicken is no longer pink in the center, about 30 minutes.

RITZY CHEDDAR CHICKEN BREASTS

Steps:

• Position rack in the bottom third of the oven and heat oven to 450 degrees. Place an ovenproof wire rack over a sheet pan. Dab a folded-up paper towel with olive oil and rub it over the wire rack to grease it.
• In a medium bowl, whisk together the sour cream, egg white and Dijon mustard until smooth. Season with salt. Lay the chicken flat on a cutting board and carve each breast in half horizontally so you end up with four thin cutlets. Add the chicken to the sour cream mixture, and using your hands, smear the sour cream all over the chicken.
• In a large bowl, crush the Ritz crackers into coarse pieces with your fingers. Some crackers will turn to rubble while others turn to dust. Add the cheese, garlic powder, onion powder and olive oil. Season with 1/2 teaspoon salt and toss until evenly distributed. Holding one of the chicken cutlets by its thinner end, add to the bowl with the crumbs, and using your hands, pack the crumbs onto the chicken, pressing them in to create a thick coating. Transfer the breaded chicken to the rack in the sheet pan. Repeat with the remaining three cutlets.
• Bake the cutlets until the outsides are crispy and the insides are no longer pink, 10 to 15 minutes. Let the chicken cool slightly so the coating can set, about 5 minutes, before transferring to plates and serving.

SLOW COOKER RITZ CHICKEN RECIPE

Steps:

• Combine the soup and sour cream in a bowl and set aside.
• In another bowl mix together cracker crumbs and melted butter.
• Place chicken in slow cooker that has been sprayed lightly with non stick cooking spray.
• Spoon the soup mixture over the chicken and sprinkle cracker crumbs on top.
• Cover and cook on low for 6-7 hours or high for 4-5 hours.
• Garnish with parsley before serving.