This was such an easy meal to put together, and we loved the cheesy ranch flavor. My toddler even liked it, and he is hard to please when it comes to eating meat. I didn’t broil it at the end, like the recipe suggests. I actually forgot to, and it was still delicious. I might try that next time I make it.
Cheesy Ranch Chicken
source: table for seven, adapted from Spark Recipes
1 1/4 pounds boneless skinless chicken breast
1/4 to 1/2 cup ranch dressing
1/2 cup shredded Parmesan cheese (I used grated)
1/2 cup shredded cheddar cheese
Preheat oven to 350 degrees. Coat chicken with ranch dressing. Mix cheeses together. Top chicken with mixed cheeses. Bake uncovered on a greased baking sheet for 30 minutes, or until cooked through. To crisp up, put broil chicken for a few minutes.
I have made this recipe 3 times now, and we really like it. It is a great weeknight meal, it comes together really fast. We both love the flavor of ranch dressing, so I knew we would like this recipe. My toddler ate the chicken taco meat and enjoyed it too. I served this on corn taco shells, and it was great. I only had cheese and salsa on hand last time I made it, but it would be great with any of your favorite taco toppings.
Easy Chicken Ranch Tacos
Source: Six Sisters Stuff
3 cups boneless skinless chicken, cut up and cooked
1 package of beef or chicken taco seasoning
1/2 cup ranch dressing
shredded cheese, lettuce etc.
Heat a skillet over medium-high heat. Add cooked chicken, and warm it for a few minutes. Sprinkle the whole package of taco seasoning over. Do not add any water. Heat for 5-7 minutes, or until chicken is heated through and taco seasoning is sticking to it. Add ranch dressing and heat an additional 2-3 minutes. Serve in taco shells with desired toppings.
We all liked both of these recipes, and would make them again. I found both of these recipes on Pinterest, and happened to have all the ingredients on hand to make them. The chicken was moist and flavorful, the combo of the cheese and Italian dressing mix matched well with the chicken. I was surprised at how easy it was to make homemade Rice-a-Roni. I served this meal with steamed broccoli, a favorite of my toddler.
Baked Parmesan Garlic Chicken
Source: Key Ingredient
1/2 cup grated Parmesan cheese
1 package Italian dressing mix
1/2 teaspoon garlic powder
4 boneless skinless chicken breasts
Preheat oven to 400 degrees. Mix the cheese, Italian dressing, and garlic powder together. Moisten the chicken breasts with water, and then coat in the cheese mixture. Place in a shallow baking dish, and bake for 20-25 minutes or until chicken is no longer pink in the middle.
Source: Rita’s Recipes
1 C white (regular long grain) rice
1/2 C pasta, (spaghetti) broken into small pieces
2 T butter
3 C chicken broth
2 T parsley flakes
1/2 t garlic powder
1/2 t onion powder
1/4 t pepper
1/4 -1/2 t seasoned salt (depending of saltiness of broth)
Melt the butter in a large skillet and saute the rice and pasta until golden, stirring often. Stir in all the seasonings, then add the broth. Bring to a boil, then reduce heat to low and simmer covered until the liquid had been absorbed and the rice and pasta are tender, about 15-20 minutes. Fluff with a fork a few times. If it is still too wet, let it sit on low with the lid off a few minutes.
I have always been a fan of chicken and rice casserole, but I really liked it with the addition of cheddar cheese. We both liked this recipe, the only things I would change next time is adding a little salt, and adding a little more cheese. I served it with steamed broccoli and apple sauce. It takes a little time to cook, so prepare ahead of time. I didn’t realize how long it had to bake for, so we had a really late dinner 🙂
Cheesy Chicken and Rice Casserole
Source: Tastes Better From Scratch, adapted from Favorite Family Recipes
4 boneless skinless chicken breasts
2 cups uncooked long grain white rice, not minute rice
1 1/2 cups shredded cheddar cheese, divided
1 tsp. ground black pepper
2 (10.5 oz) cans cream of chicken soup
1/2 cup chicken broth
1 envelope dry onion soup mix
Preheat oven to 350 degrees. Grease a 9 x 13 inch pan. Layer rice, 1 cup of cheese, and pepper in bottom of pan. Top with chicken breasts. Spoon cream soup over chicken, spreading to make an even layer. Mix water, chicken broth, and onion soup mix together and pour over casserole. (I picked out the large pieces of dry onion for my onion hating husband). Bake uncovered for 1 1/2 hours, checking after one hour. If water is absorbed before rice and chicken are completely cooked, you can add 1/2 cup water. Remove from oven, add 1/2 cup cheese. Bake for 5 minutes, or until cheese is melted.
This is a great fall or winter time comfort food dish. We both really liked it, and it was super simple to make. It is also a great way to use up leftover chicken or even turkey. I would make this again.
Chicken and Dumpling Casserole
Source: Plain Chicken, originally from Deep South Dish
3-4 cups of cooked chicken (can use rotisserie chicken)
2 cups chicken broth
1/4 cup butter
1 cup flour
1 1/4 tsp baking powder
1/4 tsp salt
1 cup milk
1 can cream of chicken soup
Preheat oven to 400 degrees. Melt butter, and pour into a 9×13 inch pan. Shred the chicken and spread it on top of the butter. Whisk together the milk and the flour, baking powder, and salt. Slowly pour over the chicken. Don’t stir. Whisk together the chicken broth and soup. Pour over the flour/milk mixture. Don’t stir. Bake uncovered for 35-45 minutes, or until dumplings are golden brown.
I love chicken, I could eat it every night. My husband…not so much. He gets tired of all the chicken recipes I am always trying. I really liked this recipe. He thought it was just ok. I thought it had really good flavor! I served it with a big salad along with sourdough rolls.
Cheddar Bacon Chicken
source: Sugar Free Low Carb Recipes
1 tablespoon olive oil
2 large boneless skinless chicken breasts
1 tablespoon teriyaki basting sauce
2 tablespoons ranch dressing
3 slices bacon, broken into small pieces
Butterfly chicken into 4 thinner slices. Lightly brown each piece of chicken in oil for 8-10 minutes. Place in a greased 9 x 13 inch pan. Brush with teriyaki sauce, and then cover with ranch dressing evenly. Sprinkle cheese and bacon on top. Bake for 25-30 minutes, or until chicken is cooked through.
This recipe is supposed to be a copycat version of a casserole Cracker Barrel serves. I have never tried the Cracker Barrel version, but this one was delicious! I loved the combination of the broccoli, chicken, and yummy cheesy sauce. Everyone enjoyed this recipe, especially my son. He loves steamed broccoli. I can’t wait to make this again 🙂
Cheesy Chicken Broccoli Bake
Source: Cassie Craves, adapted from Get Off Your Butt and Bake
For the chicken:
1 pound broccoli florets
4 medium-sized chicken breasts
3 cups shredded cheddar cheese, divided
1 tube Ritz crackers, roughly crushed
1 stick melted butter
For the sauce:
2 tbl. butter
2 tbl. flour
1/3 cup chicken broth
1/4 tsp. salt
1/4 tsp. pepper
2 cups milk
Preheat oven to 350 degrees. Steam broccoli for about 2 minutes and drain (I used a bag of broccoli florets in a steamer bag and cooked for a little less than the recommended time on the bag). Meanwhile, season chicken breasts with salt and pepper. Place the chicken in a greased 9×13 in pan. Top with drained broccoli.
In a medium-sized pot, melt the 2 tablespoons of butter. Stir in the flour; cook and stir until bubbly. Add the chicken broth, salt and pepper, and milk. Stir well, and continue stirring until the sauce has thickened. Turn heat to low and add 1 1/2 cups of the cheese. Stir until melted. Pour the cheese sauce over the chicken and broccoli. Top with remaining 1 1/2 cups cheese.
Melt the stick of butter and stir in the crushed crackers. Sprinkle over the top of the grated cheese. Bake uncovered for 30-45 minutes, depending on the thickness of the chicken, until hot, bubbly, and cooked through.
A friend at work let me sample a piece of chicken that her mom had marinated and grilled. I thought it tasted great. It was a little tangy, with just the right hint of spices. I asked her for the recipe, so I could try it out at home. I marinated it for 4 hours, and then my husband grilled it. My whole family liked it, even my 17 month old. We will definitely be making it again.
Source: Kristi’s mom, original source unknown
1 cup oil
1/2 cup vinegar
2 tbl. miracle whip
2 tbl. thyme
3 tbl. Worcestershire sauce
2 tbl. lemon juice
1 tbl. salt and pepper
1 tbl. garlic salt
1 pound boneless skinless chicken breast
Combine all in a large plastic Ziploc bag. Add 1 pound of boneless skinless chicken breasts. Poke holes in chicken with fork. Let marinate 2-4 hours. Grill chicken.
This is by far one of the easiest, dinner recipes I have tried in a long time! I love how everything cooks together in the same pan. I have made this twice in the last month. We all liked it, including my 16 month old. It tastes great the next day too, which is always a bonus. We always have our dinner leftovers for lunch the next day. I will be keeping this in the permanent dinner rotation for sure.
Chicken, Green Beans, and Potatoes
Source: Julies Eats & Treats, as seen on Team Tristan
4 medium potatoes, diced into small bite sized pieces
2 cups cut green beans (I used home canned green beans)
1 lb boneless skinless chicken breasts
1/2 cup butter; cut into cubes
1 package dry Italian dressing
In a 9×13 in pan, place chicken, green beans, and potatoes. Place butter on top. Sprinkle with dry Italian dressing. Cover with foil and bake for one hour at 350 degrees.
A friend of ours made this for us one night for dinner, and it was really good. I have made a recipe similar to this, but it wasn’t quite as good. I made this for dinner one night for friends, and they loved it too. It’s easy and delicious. The original recipe calls for spaghetti noodles, but Johnna uses the radiatore noodles, and I loved it that way. The cheese really sticks to the noodles better.
Cheesy Chicken Spaghetti
Source: Johnna, original source unknown
1 pound boneless skinless chicken breasts, diced into bite sized pieces
1 small onion, diced finely
1/4 cup butter
1 can rotel
1 can cream of mushroom soup, 1 can cream of celery
1 pound velveeta light
1 pound radiatore noodles (curvy noodles, can be found at Walmart)
salt and pepper
1 tablespoon olive oil
Preheat oven to 350 degrees. Boil noodles according to package directions, and drain. Saute onions in butter and set aside. Cook chicken breasts in olive oil and set aside. Combine noodles, chicken, onions, velveeta, soups, rotel, and salt/pepper to taste. Place in greased 9×13 pan, and cook for 30 minutes.