Cheesy Chicken Ranch Squares Recipes

CHEESY CHICKEN AND SPINACH ROLLS

Steps:

• Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
• Unroll dough and separate into 16 pieces. Cut cheese slices in half.
• For each crescent, place a half slice of cheese on top of the widest end of the dough, along with some chicken and a few leaves of spinach, and roll up. Set the crescents about 1 inch apart on the prepared baking sheets.
• In a small bowl, combine the melted butter with the seasoning mix. Brush each crescent with melted butter mixture and bake about 20 minutes or until golden brown and cooked through; serve warm or room temperature.

CHEESY CHICKEN RANCH SQUARES

Steps:

• Preheat oven to 350°. Lightly coat a 13x 9 baking dish with nonstick cooking spray. In a medium bowl combine Ranch mix and chicken, stirring to coat. In a large skillet, heat oil over medium-high heat until hot. Add chicken and cook, stirring frequently, until no longer pink, about 5 to 8 minutes. Remove from heat and set aside until needed. Unroll one tube of crescent rolls in the baking dish. Firmly pinch together perforations and pat dough as necessary to fit bottom of dish. Place sliced cheese, covering all dough. Using a slotted spoon, transfer chicken evenly over cheese. Layer spinach evenly over chicken. In medium bowl, beat 3 eggs, Parmesan cheese and pepper. Pour evenly over layers. Unroll second tube of crescent rolls over the top of layered ingredients. Press perforations to seal and stretch to fit. Brush beaten egg yolk over dough. Cover with foil. Bake for 40 minutes. Remove foil and continue cooking an additional 10 to 15 minutes, until golden brown. Let stand 10 minutes. Cut into squares. Serve warm.

CHEESY CHICKEN RANCH SQUARES

Steps:

• Preheat oven to 350°F.
• Lightly coat a 13'' x 9'' glass baking dish with nonstick cooking spray.
• In a medium bowl, combine ranch mix and chicken, stirring to coat. In a large skillet, heat oil over medium-high heat until hot. Add chicken and cook, stirring frequently, until no longer pink, about 5 to 8 minutes. Remove from heat and set aside until needed.
• Unroll one tube of crescent rolls in the baking dish. Firmly pinch together perforations and pat dough as necessary to fit bottom of dish. Place sliced cheese, covering all dough.
• Using a slotted spoon, transfer chicken evenly over cheese. Layer spinach evenly over chicken.
• In medium bowl, beat 3 eggs, Parmesan cheese and pepper. Pour evenly over layers.
• Unroll second tube of crescent rolls over the top of layered ingredients. Press perforations to seal and stretch to fit. Brush beaten egg yolk over dough. Cover with foil.
• Bake for 40 minutes. Remove foil and continue cooking an additional 10 to 15 minutes, until golden brown. Let stand 10 minutes. Cut into squares. Serve warm.

ORIGINAL RANCH CHEDDAR CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• Pour the Hidden Valley® Original Ranch® Dressing into a large bowl.
• Add the chicken to the bowl of dressing and mix until the chicken is evenly coated.
• In a shallow bowl, add the breadcrumbs, Cheddar and Parmesan cheeses and stir until well combined. Dredge each breast in the bread crumb and cheese mixture.
• Arrange the chicken on a parchment-lined baking sheet.
• Bake the chicken for 20 to 25 minutes until the chicken is crisp and an internal temperature of 165 degrees F is reached.

CHEESY CHICKEN RANCH SANDWICHES

Steps:

• Heat broiler. Place chicken on rack of broiler pan sprayed with cooking spray. Brush with 1/3 cup dressing.
• Broil, 3 to 4 inches from heat, 5 to 6 min. on each side or until chicken is done (165ºF). Top with VELVEETA; broil 2 min. or until melted.
• Spread rolls with remaining dressing; fill with lettuce and chicken.

EASY CHEESY RANCH CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Cover cookie sheet with aluminum foil.
• Poor ranch dressing into a medium sized bowl, and set aside.
• In a separate bowl, combine Parmesan cheese, Cheddar cheese, and the packet of ranch dressing mix.
• Mix until well combined.
• Dip thawed chicken breasts into the bowl of ranch and place on the covered cookie sheet.
• Sprinkle the top of the chicken breast with the cheese and ranch seasoning mixture, until you can't see the chicken breast.
• Place the ranch and cheese covered chicken breasts into the oven and bake for 30 minutes or until the chicken is cooked all the way through.
• Sprinkle with extra Cheddar and Parmesan cheese when it is freshly out of the oven (our family really likes cheese)

CHEESY CHICKEN RANCH SQUARES

Steps:

• Preheat oven to 350°F
• In a medium bowl, combine seasoning mix and chicken and stir to coat.
• In a large skillet, heat oil over medium-high until shimmering. Add chicken and cook for 5 to 7 minutes, stirring frequently, until no longer pink. Remove the pan from the heat and set aside.
• Unroll one of the tubes of crescent rolls into a buttered 13x9x2-inch baking dish. Firmly pinch together perforations and press the dough to fit bottom of the dish. Place layer of cheese over the dough to cover. With a slotted spoon, Spread the chicken over the dough and top with the spinach.
• In a medium bowl, beat 3 eggs, Parmesan cheese, and pepper, together until well blended. Pour this mixture over the spinach. Unroll the remaining dough and press into place on top of the spinach.
• In a small bowl, beat the egg yolk together with the milk. Brush the top of the dough with the yolk mixture. Bake covered for 30 minutes. Remove the cover and bake for another 10 minutes or until the pastry is golden. Let stand for 10 minutes before cutting into squares.