Creamy Ranch Chicken Pizza Rsc Recipes

SLOW-COOKER CREAMY RANCH CHICKEN

Steps:

• Spray inside of 3 1/2- to 4-quart slow cooker with cooking spray. In medium microwavable bowl, microwave cream cheese spread uncovered on High 25 to 30 seconds or until slightly warm and can be stirred smooth. Add soup, milk, dressing mix, garlic powder and pepper, beating well with whisk.
• Add chicken to bottom of slow cooker; pour soup mixture over chicken. Cover; cook on Low heat setting 3 1/2 to 4 hours. Serve chicken and sauce over rice. Top with bacon and green onions before serving.

CRUNCHY CHICKEN CASSEROLE WITH MAYO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large casserole dish, mix the chicken, mayonnaise, sour cream, condensed cream of chicken soup, rice, almonds, and mozzarella cheese. Layer with Cheddar cheese, and top with potato chips.
• Bake 35 minutes in the preheated oven, until bubbly and golden brown.

FLORENTINE RANCH CHICKEN PIZZA ROLLS #RSC

Steps:

• Pre Heat Oven to 400 degrees.
• Place baby spinach in glass bowl, cover with paper towel and microwave for 2-3 minutes until spinach is wilted. Set aside to cool.
• Line a 10 inch spring form pan (or similar sized pan) with parchment paper and lightly oil. Roll pizza dough out into a ¼ inch thick rectangle and cut into 20 equal squares.
• In a food processor fitted with the chopping blade combine Greek yogurt and Hidden Valley Ranch seasoning mix packet, process until combined. Strain spinach and squeeze out excess water. Add the spinach, 1/3 cup of parmesan, Italian cheese blend, sundried tomatoes and chicken to food processor. Pulse several times (stopping to remove lid and scrape down sides as needed) until chicken mixture is coarsely chopped and the consistency of chicken salad. *Do not over process.
• Using a standard size cookie scoop, add a rounded spoonful of chicken mixture onto the center of each dough piece. Pull the dough around the filling, pinching to make sure each ball is sealed and place seam side down touching in pan. Cover pan and allow dough to rise for 30 minutes. (If using canned pizza dough no proofing is needed.)Brush dough with olive oil. Bake for 20 minutes.
• Combine 3 tablespoons Parmesan and 1 teaspoons Hidden Valley Ranch seasoning mix.
• Brush rolls with butter and sprinkle with parmesan ranch mixture bake 5 additional minutes or until rolls are lightly brown.
• Serving Suggestion: Serve with Hidden Valley® Original Ranch Dressing and your favorite marinara for dipping.

BUFFALO CHICKEN PIZZA PULL-APART RING #RSC

Steps:

• With a kitchen shears or knife cut pizza dough into bite size pieces. Place dough and cheese in a large bowl and pour 1 tablespoon olive oil over top. Mix lightly with hands to separate sections of dough. Refrigerate dough while you prepare filling.
• In a large skillet over medium heat, sauté red pepper 1 tablespoon olive oil until tender. Add chicken, green chilies, chives, paprika, cumin, cilantro, Hidden Valley Ranch Original seasoning and 2 tablespoons buffalo sauce. Remove from heat. Cool for 10 minutes. Pour cooled filling over dough.
• Spray shallow Bundt pan or ring pan with cooking spray. Gently fill ring pan with pizza mixture, making sure pizza dough touches other pieces but does not crowd.
• Bake pizza ring at 375 degrees for 20 minutes. Remove from oven and allow to cool slightly. Invert pizza onto serving platter and place a bowl of buffalo sauce in center for dipping.
• This is a great party snack. Easy to prepare and fun to eat. Your guests can simply pull the pizza apart, dip and enjoy! For a less spicy Buffalo dip, add 1 teaspoon Hidden Valley Original Ranch Dip mix and 2 tablespoons sour cream to ½ cup buffalo sauce.

RANCH MOZZARELLA CHICKEN #RSC

Steps:

• Set oven for 350 degrees Fahrenheit.
• Mix together bread crumbs, parmesan cheese and Ranch mix in a small bowl.
• In another small bowl, beat two eggs with a fork.
• Dip the chicken breasts first in the beaten eggs, and then in the bread crumb mixture. Lay them in a casserole dish.
• Scatter the shallots over the chicken breasts.
• Place the mozzarella slices over the shallots, completely covering all the chicken in the dish.
• Spread Ranch dressing from the bottle over the mozzarella. Use a knife to smooth it out so that a thin layer of the dressing covers all the cheese.
• Put the chicken in the oven and bake it for 1 hour but check it at 45 minutes. The cheese should be golden brown and the chicken tender and delicious.

CREAMY RANCH CHICKEN BALLS #RSC

Steps:

• Boil chicken breasts in a pot until done and remove from pot and let cool.
• Once cooled, shred the chicken into pieces and give the shredded chicken a rough chop with a knife and place in a large bowl.
• Add cream cheese, ranch dressing, lemon juice to chicken and mix well with hands then set aside.
• Roll out the pizza dough and cut into 2'' -3'' squares.
• Take a spoonful of chicken mixture and roll into a ball.
• Place the balls into the center of the pizza dough squares and close the dough around the chicken.
• Drizzle the balls with Extra Virgin Olive oil and then roll in bread crumbs.
• Place the balls on a cookie sheet 2" apart and refrigerate for 30 minutes.
• Remove from fridge and place in a 350 degree oven for 20 - 25 minutes or until golden brown.
• Serve alone as a snack, or with yellow rice, veggies, or serve with chicken gravy.

CREAMY RANCH CHICKEN PIZZA #RSC

Steps:

• Preheat oven to 350 degrees F.
• Cook chicken breasts in 2 cups of chicken broth in a large pot over medium heat for 10 minutes. Remove from heat; drain and cut chicken into 1/4 inch cubes. Toss chicken cubes with 1 cup Hidden Valley® Original Ranch® Dressing in a large bowl; gently toss to coat.
• Lay pizza dough on flat baking sheet lined with tin foil; top pizza dough with tomato sauce, spinach, chopped chicken, chives and Parmesan cheese.
• Bake for 20-25 minutes or until golden brown.
• Remove from oven; serve warm.
• Enjoy!