Chicken Bacon Ranch Bombs Recipe 15

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CHICKEN BACON RANCH CRESCENT BOMBS



Chicken Bacon Ranch Crescent Bombs image

Provided by Melissa

Categories     Appetizer     Chicken     Main Course

Time 40m

Number Of Ingredients 10

2 8 oz tubes crescent rolls
1 8 oz cream cheese (softened)
1/3 cup mayonnaise
1 1 oz package dry Ranch salad dressing mix
1 1/2 cup chopped rotisserie chicken
1 1/2 cup shredded sharp cheddar cheese
8 slices bacon (cooked and finely chopped or crumbled)
4 green onion (finely chopped)
2 Tbsp melted butter
2 Tbsp grated Parmesan cheese

Steps:

  • Preheat oven to 350°F. Spray 16 wells of two 12 cup muffin pans with cooking spray.
  • Unroll crescent rolls and separate at perforations into 16 triangles. Press one piece into each cup of prepared muffins pans leaving 3 pointed edges free. 16 total.
  • In a mixing bowl using an electric mixer, whip together cream cheese, mayonnaise and dry ranch dressing mix for 2 minutes until fully combined.
  • Mix in chicken, cheese, bacon and green onion by hand.
  • Divide filling evenly among crescent rolls. Bring pointed edges together and pinch to close.
  • Brush the tops with butter and sprinkle with Parmesan cheese.
  • Bake for 18-20 minutes or until golden. Cool in pan 2 minutes, then remove to platter and serve.

Nutrition Facts : ServingSize 1 serving, Calories 298 kcal, Carbohydrate 14 g, Protein 11 g, Fat 18 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 47 mg, Sodium 502 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 8 g

CHICKEN-BACON RANCH BOMBS RECIPE - (1/5)



Chicken-Bacon Ranch Bombs Recipe - (1/5) image

Provided by á-69516

Number Of Ingredients 6

oil for frying
1 can, grands flaky layers biscuits
1 lrg chicken breast, cooked, cut into 16 pieces
8 oz mozzarella cheese, cut into 16 pieces
1 1/2 c ranch dressing
16 slices bacon

Steps:

  • Seperate biscuits into 8, cut each in half, press each half to 3" round. In center of each round, place 1 chicken and 1 cheese & 1/2 tsp ranch dressing. Wrap dough around. pinch seams to seal. Wrap a slice of bacon around each ball. Secure with toothpick. Gently drop 2 bombs in hot oil, fry 4-5 mins. turning occasionally, until dough is golden brown on all sides.

BACON RANCH CHICKEN BAKE RECIPE BY TASTY



Bacon Ranch Chicken Bake Recipe by Tasty image

Here's what you need: chicken breasts, salt, pepper, ranch dressing, bacon, cheddar cheese

Provided by Robert Broadfoot

Categories     Dinner

Yield 4 servings

Number Of Ingredients 6

3 chicken breasts
salt, to taste
pepper, to taste
6 tablespoons ranch dressing
6 slices bacon
4 oz cheddar cheese

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Place chicken breast in a baking dish. Season chicken with salt and pepper, to taste.
  • Spread 1-2 Tbsp. ranch on each chicken breast.
  • Layer two slices of bacon on top of each chicken breast.
  • Top with cheese.
  • Bake for 40 minutes.
  • Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 1 gram, Fat 22 grams, Fiber 0 grams, Protein 43 grams, Sugar 0 grams

CHICKEN BACON RANCH CASSEROLE



Chicken Bacon Ranch Casserole image

Tastes just like chicken bacon ranch pizza. Serve with salad, garlic bread, or French fries. Might be good with onions.

Provided by Luke M.

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 2h3m

Yield 12

Number Of Ingredients 9

2 pounds skinless, boneless chicken breasts
1 (1 ounce) package dry ranch dressing mix (such as Hidden Valley Ranch®)
1 pound bacon
1 green bell pepper, chopped
2 (15 ounce) jars Alfredo sauce, divided
⅓ cup milk
2 cloves garlic, minced
1 (16 ounce) package penne pasta
4 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Arrange chicken on the baking sheet.
  • Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Dice chicken and place in a bowl; add ranch mix and stir until coated.
  • 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, reserving bacon grease in the skillet. Crumble bacon into small pieces.
  • Heat reserved bacon grease in the skillet; cook and stir bell pepper until slightly tender, 2 to 3 minutes. Add chicken, 1 jar Alfredo sauce, milk, and garlic; cook and stir until heated through, about 5 minutes.
  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Pour 1/2 the jar of remaining Alfredo sauce into a casserole dish; top with 1/2 of the penne, 1/2 of the chicken mixture, 1 1/2 cup mozzarella cheese, and 1/2 of the bacon. Repeat layering with remaining ingredients in the same order ending with 1 cup mozzarella cheese and bacon on top.
  • Bake in the preheated oven until casserole is bubbling and cheese is lightly browned, about 30 minutes.

Nutrition Facts : Calories 591.2 calories, Carbohydrate 33.9 g, Cholesterol 105.9 mg, Fat 34.3 g, Fiber 1.4 g, Protein 37.2 g, SaturatedFat 14.2 g, Sodium 1407.4 mg, Sugar 4.5 g

BACON RANCH CHICKEN SKEWERS



Bacon Ranch Chicken Skewers image

These bacon ranch chicken skewers were intended to star at your next tailgate cookout. They are easy, interesting, and incredibly adaptable.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h46m

Yield 12

Number Of Ingredients 7

⅓ cup ranch dressing
1 teaspoon hot chile paste (such as sambal oelek)
4 skinless, boneless chicken breast halves - cut into 1 inch pieces
24 (1-inch) pieces red onion
12 slices thick cut bacon
salt and black pepper to taste
12 (6 inch) bamboo skewers, soaked in water for 2 hours

Steps:

  • Whisk together ranch dressing and hot chile paste in a large bowl.
  • Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 3 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
  • Thread a piece of onion about 1 1/2 inches down the skewer.
  • Thread the end portion of one strip of bacon onto skewer so the rest of the strip is hanging down. Skewer on a piece of chicken; thread on the next portion of the bacon. Turn the skewer so that the long end of the bacon is again hanging down. Repeat this process of skewering and turning until the entire strip of bacon is threaded, using 4 to 5 chicken pieces.
  • Thread a second piece of onion onto the end of the skewer.
  • Repeat steps 5 through 7 for all twelve skewers.
  • Season chicken skewers with salt and pepper as desired.
  • Cook the skewers on the preheated grill, turning every 3 to 4 minutes, until nicely browned on all sides and the meat is no longer pink in the center, 12 to 16 minutes total per skewer. Serve with ranch dressing as a dipping sauce.

Nutrition Facts : Calories 441.2 calories, Carbohydrate 21.3 g, Cholesterol 118.3 mg, Fat 20.2 g, Fiber 3.8 g, Protein 42.4 g, SaturatedFat 5.9 g, Sodium 402.1 mg, Sugar 9.7 g

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