Home On The Ranch Chicken And Pierogi Casserole Rsc Recipes

RANCH ROLLED CHICKEN BREAST #RSC

Steps:

• Preheat oven to 350 degrees.
• Mix softened cream cheese with Hidden Valley Ranch Seasoning Mix, grated carrots, chopped walnuts and green onions and set aside.
• Melt butter and spread about 1 tbs into the bottom of a glass casserole dish.
• Mix bread crumbs and parmesan cheese together and set aside.
• Pound chicken breasts between plastic wrap to very thin (as flat as a coin.) Even if they start to fall apart a little you can still roll them.
• With a butter knife thinly spread equal amounts of cream cheese mixture on one side of each flattened chicken breast being sure to cover all the way to the edges. Now roll them up tightly gathering the edges as you go to be sure and make a tight roll.
• Dip each chicken roll in the remaining melted butter being sure to cover all over and then roll in bread crumb parmesan mixture. Set in the glass casserole dish.
• Drizzle any remaining butter evenly over the chicken rolls.
• Bake in 350 degree oven for 18 minutes (15 if using smaller chicken breasts.) Remove and let stand for about 5 minutes before cutting into slices like pinwheels.
• Serve with a lovely salad or veggie and more Ranch Dressing for dipping.

EASY CHICKEN RANCH CASSEROLE #RSC

Steps:

• Boil the macaroni noodles 3-5 minutes short of the listed time, then drain well.
• Mix the cream of chicken, chicken breast, mayonnaise, milk, shredded cheese, and ranch mix together in a bowl.
• In a separate bowl, melt the butter, then add the bread crumbs, garlic powder, onion powder, and Parmesan cheese, and stir well.
• Layer the cooked and drained noodles in a 8x8 or 9x9 baking dish. Add chicken mix on top, then use a spoon or spatula to slightly mix the sauce down into the noodles.
• Sprinkle the seasoned bread crumbs on top.
• Bake in a preheated 325 degree oven for 25 minutes.

HIDDEN VALLEY RANCH CHICKEN CASSEROLE #RSC

Steps:

• Preheat oven to 400 degrees F.
• Season chicken pieses generously on each side with Hidden Valley Ranch seasoning mix and 1 TBSP smoked paprika. Let chicken stand for 20 minutes after being seasoned. Meanwhile, roast tomato in oven until skin is charred, peel and dice.
• Heat oil in large skillet, over medium high heat. Add chicken, without crowding, and brown well. Turn chicken and brown well. Add green pepper and shallots, and cook until soft. Add garlic and tomato, then cook 5 minutes while stirring. Add spinach, cook down, then add pepper sauce, reduce heat and simmer, covered, 30 minutes.
• Transfer chicken stew to 9", 2 QT casserole dish. Sprinkle with grated parmesan cheese. Bake until cheese is light brown on top.

RANCH CHICKEN TZATZIKI CASSEROLE #RSC

Steps:

• Prep:.
• Combine the olive oil, garlic powder, oregano, lemon juice, salt and pepper in a a bowl and pour into a freezer bag with the chicken marinade between 30 mins and 4 hours.
• Tzatziki Sauce.
• Combine the garlic clove, olive oil, vinegar, salt and pepper in a bowl. In another bowl after straining the greek yogurt, mix in the ranch dressing and feta. Then stir in the olive oil garlic mixture. Finally, add the cucumber.
• Preheat the oven to 425 degrees.
• Chicken:.
• Take the chicken out of the bag. Put on a baking sheet and put in the oven for 25-30 minutes After cooking cut the chicken into cubes and then put in a casserole pan. Mix in the tzatziki sauce and spinach once it is thoroughly mixed cover with aluminum foil and bake in the oven for 15 minutes. After that take the pan out , take off the foil and put the topping on the casserole and bake for another 5 minutes or until the topping is golden brown. Take out, let sit for 5-10 minutes then enjoy.

TEXAN RANCH CHICKEN CASSEROLE

Steps:

• In a large skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes and chili powder., Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

HOME ON THE RANCH CHICKEN AND PIEROGI CASSEROLE #RSC

Steps:

• Preheat oven to 350ºF. Grease a 1 1/2-quart baking dish with 1 tablespoon of the butter.
• Following package directions, cook pierogies in boiling water for 3 to 5 minutes, or until they are heated through and float to the top. Drain and set aside.
• Meanwhile, combine breadcrumbs, 1/4 cup of the Gruyére cheese and 2 tablespoons of the parmesan cheese in a small bowl. Melt the remaining 3 tablespoons butter; stir into breadcrumb mixture.
• Set aside about 2 tablespoons of the sliced scallions. In a large bowl, whisk the remaining scallions, remaining 3/4 cup Gruyére cheese, remaining 2 tablespoons parmesan cheese, the ranch dressing, yogurt and egg until well blended. Add pierogies and chicken; toss until they are coated with the mixture.
• Arrange pierogies/chicken mixture in baking dish; sprinkle with bread crumb mixture.
• Bake at 350ºF for 30 minutes or until heated through. Let stand for 5 minutes. Sprinkle with remaining 2 tablespoons scallions before serving .