Friday, July 27, 2012

Creamy Ranch Chicken

I made Creamy Ranch Chicken last night and it was a big hit with the family. I did double the sauce because both boys like things very saucy. I also used 2% milk instead of whole milk to cut down the calories. This recipe is from Better Homes and Gardens.  I clipped this recipe back in March 2006 and just made it for the first time.  I guess that makes me a recipe hoarder!

Creamy Ranch Chicken

6 slices bacon
4 skinless, boneless chicken breast halves, cut into bite-size pieces
2 tablespoons all-purpose flour
2 tablespoons ranch dry salad dressing mix
1 1/4 cups whole milk
3 cups dried medium noodles
1 tablespoon finely shredded Parmesan cheese

1. Cut bacon into narrow strips. In a large skillet cook bacon over medium heat until crisp. Drain bacon on paper towels; discard all but 2 tablespoons drippings.

2. In the same skillet cook chicken in reserved drippings until tender and no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over the chicken in the skillet; stir well. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in bacon. Meanwhile, cook noodles according to package directions. Serve chicken mixture with noodles; sprinkle with Parmesan.

Makes: 4 servings

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