Cheesy Ranch Chicken Stroganoff Recipes

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CHEESY RANCH CHICKEN PASTA



Cheesy Ranch Chicken Pasta image

An Instant Pot® meal full of flavor! Sauce will thicken as it sets.

Provided by Princess Under Pressure

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h10m

Yield 8

Number Of Ingredients 11

2 frozen skinless, boneless chicken breasts, or more to taste
1 (32 ounce) carton chicken broth, divided
1 (10.75 ounce) can condensed cream of chicken soup
½ (12 fluid ounce) can evaporated milk
2 tablespoons butter
1 (1 ounce) package ranch dressing mix
2 teaspoons onion powder
1 (16 ounce) package rotini pasta
7 slices cooked bacon, crumbled
2 cups shredded mild Cheddar cheese
1 (4 ounce) envelope cheese sauce (such as Velveeta®)

Steps:

  • Place chicken breasts in a multi-functional electric pressure cooker (such as Instant Pot®) and add 2 cups chicken broth, cream of chicken soup, milk, butter, ranch dressing mix, and onion powder. Close and lock the lid. Select the Poultry setting according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Transfer chicken to a cutting board using a slotted spoon. Shred chicken and return to the pot. Add rotini, remaining chicken broth, and bacon. Close and lock the lid. Select the high pressure setting according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Stir in shredded mild Cheddar cheese and cheese sauce until well combined.

Nutrition Facts : Calories 554.1 calories, Carbohydrate 52 g, Cholesterol 82.8 mg, Fat 24.7 g, Fiber 1.9 g, Protein 28.7 g, SaturatedFat 12.4 g, Sodium 1587.9 mg, Sugar 5.4 g

CHEESY RANCH CHICKEN RECIPE



CHEESY RANCH CHICKEN RECIPE image

Provided by Jennifer

Time 40m

Number Of Ingredients 5

8 chicken breasts
1 ½ cup mayo
3 Tablespoons minced garlic
3 cups shredded cheddar cheese
3 packets of ranch seasoning mix

Steps:

  • Preheat the oven to 400 degrees. Spray a 9X13 inch baking dish with cooking spray.
  • Place chicken breasts in a single layer on the bottom of the baking dish.
  • In a medium bowl, mix mayo, garlic, shredded cheese and ranch seasoning together.
  • Spread mayo mixture on top of each chicken breast.
  • Place uncovered into the oven and cook for 30 minutes or until completely cooked through and golden brown on top.
  • Serve immediately.

Nutrition Facts : Calories 547 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 130 milligrams cholesterol, Fat 39 grams fat, Fiber 0 grams fiber, Protein 40 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 1171 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 26 grams unsaturated fat

CHICKEN STROGANOFF



Chicken Stroganoff image

For those who do not eat red meat like my husband. This is a traditional family recipe with a twist. My husband loves it.

Provided by Chef Amy Gnaster

Categories     Chicken Breast

Time 32m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/4-1 1/2 lbs chicken tenderloins
6 tablespoons flour (divided)
1 teaspoon salt
1/2 teaspoon pepper
4 tablespoons butter (divided)
6 medium mushrooms, cut in quarters
1 cup chopped onion
1/2 teaspoon dry mustard
2 cups chicken broth
1 cup sour cream
1 teaspoon ketchup
8 ounces wide egg noodles

Steps:

  • Cook noodles using package directions; drain well. Cover to keep warm.
  • Mix 4 tbs flour with the salt and pepper in a bowl and mix well.
  • Add chicken and toss to coat.
  • Heat 2 tbs. butter in large skillet over medium heat until melted.
  • Cook chicken in the butter, stirring frequently, until browned, about 6 to 8 minutes.
  • Stir in mushrooms and onion. Cook, stirring frequently, for 4 minutes.
  • Remove chicken and vegetables with a slotted spoon in to a bowl and reserve pan juices in skillet.
  • Add remaining flour, butter and dry mustard to reserve pan juices and mix well.
  • Gradually, stir in broth. Cook stirring frequently for 3 minutes. Stir in sour cream and ketchup.
  • Return chicken and vegetables to the skillet. Stir until heated through; do not boil.
  • Spoon chicken sauce over noodles and serve.

Nutrition Facts : Calories 462.6, Fat 19.7, SaturatedFat 10.9, Cholesterol 124, Sodium 800.2, Carbohydrate 38.7, Fiber 2.1, Sugar 2.7, Protein 31.9

ORIGINAL RANCH CHEDDAR CHICKEN



Original Ranch Cheddar Chicken image

Coated with tangy Hidden Valley® Original Ranch® Dressing, chicken breasts are then dredged in a cheesy panko mixture and baked until crispy and tender.

Provided by Hidden Valley Ranch

Categories     Trusted Brands: Recipes and Tips     Hidden Valley®

Time 40m

Yield 4

Number Of Ingredients 5

1 cup Hidden Valley® Original Ranch® Salad Dressing
4 skinless, boneless chicken breast halves - rinsed and patted dry
¼ cup seasoned panko Japanese-style bread crumbs
¼ cup shredded sharp Cheddar cheese
¼ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 472.5 calories, Carbohydrate 9 g, Cholesterol 96.4 mg, Fat 34.7 g, Protein 30 g, SaturatedFat 8.2 g, Sodium 729.5 mg, Sugar 2.1 g

CHEESY RANCH CHICKEN STROGANOFF



Cheesy Ranch Chicken Stroganoff image

Make and share this Cheesy Ranch Chicken Stroganoff recipe from Food.com.

Provided by zoe85

Categories     Kid Friendly

Time 6h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 -6 boneless chicken breasts
2 tablespoons butter, melted
1 (8 ounce) package dry ranch dressing mix
seasoning salt
1/2 cup onion, diced
1 (8 ounce) can mushrooms
1 (16 ounce) can cream of chicken soup
1 1/2 cups Velveeta cheese, diced
1/4 cup parmesan cheese

Steps:

  • Rinse and pat chicken dry.
  • In crock, place melted butter and onions; place chicken on top and sprinkle with seasoning salt. Sprinkle dry ranch over that; layer mushrooms and soup on top of that.
  • Cook on low 6 hours.
  • About 30 mins before serving, stir in Velveeta chunks, and allow to melt. Stir, breaking up chicken a little, and serve over noodles.
  • Add parmesan to top of dishes.

Nutrition Facts : Calories 449.1, Fat 27.7, SaturatedFat 10.4, Cholesterol 122.6, Sodium 974.1, Carbohydrate 12.3, Fiber 0.8, Sugar 2.5, Protein 37.3

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