Monterey Ranch Chicken Bake Recipes

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MONTEREY CHICKEN BAKE



Monterey Chicken Bake image

Make and share this Monterey Chicken Bake recipe from Food.com.

Provided by Lara H

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

4 boneless skinless chicken breast halves (about 1-1/4 lbs.)
1/2 cup mayonnaise
3/4 cup Italian seasoned breadcrumbs
1 cup prepared chunky salsa
4 ounces shredded monterey jack cheese

Steps:

  • Preheat oven to 425°.
  • Brush chicken with mayonnaise on all sides then dip in bread crumbs until evenly coated.
  • Arrange chicken in a 9x13" pan.
  • Bake 15 minutes; top with salsa then cheese.
  • Bake an additional 5 minutes or until cheese is melted and chicken is cooked thoroughly.

Nutrition Facts : Calories 465, Fat 23.3, SaturatedFat 8.2, Cholesterol 110.2, Sodium 1291.4, Carbohydrate 26.7, Fiber 2.1, Sugar 5.3, Protein 36.9

BAKED MONTEREY CHICKEN WITH ROASTED VEGGIES



Baked Monterey Chicken with Roasted Veggies image

Everyone asks me for this baked monterey chicken. Roasting the veggies brings out their sweetness. They're delicious with fettuccine, rice or mashed potatoes. -Gloria Bradley, Naperville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 12

1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 large sweet red peppers, cut into strips
1 tablespoon olive oil
1-1/2 teaspoons salt, divided
3/4 teaspoon coarsely ground pepper, divided
6 boneless skinless chicken breast halves (6 ounces each)
5 tablespoons butter, divided
1/4 cup all-purpose flour
1 cup chicken broth
1 cup heavy whipping cream
1/4 cup white wine or additional chicken broth
1-1/2 cups shredded Monterey Jack cheese, divided

Steps:

  • Preheat oven to 400°. Place asparagus and red peppers in a greased 13x9-in. baking dish; toss with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast just until crisp-tender, 5-8 minutes. Remove vegetables from dish., Season chicken with the remaining salt and pepper. In a large skillet, heat 1 tablespoon butter over medium heat; brown 3 chicken breasts on both sides. Transfer to the same baking dish. Repeat with an additional 1 tablespoon butter and remaining chicken. Top chicken with roasted vegetables., In same skillet, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in broth, cream and wine. Bring to a boil over medium heat, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in 1 cup cheese until melted. Pour over chicken., Bake, uncovered, until a thermometer inserted in chicken reads 165°, 25-30 minutes. Sprinkle with remaining cheese.

Nutrition Facts : Calories 581 calories, Fat 40g fat (22g saturated fat), Cholesterol 200mg cholesterol, Sodium 1093mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 44g protein.

MONTEREY RANCH BREAD



Monterey Ranch Bread image

"This rich, cheesy loaf is a quick-and-easy addition to any meal," writes Shirley Privratsky of Dickinson, North Dakota. Or serve it as an appealing appetizer for a casual get-together.

Provided by Taste of Home

Time 25m

Yield 8 servings.

Number Of Ingredients 5

2 cups shredded Monterey Jack cheese
3/4 cup ranch salad dressing with bacon
1 loaf (1 pound) unsliced French bread
2 tablespoons butter, melted
Minced fresh parsley

Steps:

  • In a small bowl, combine 2 cups (8 oz.) cheese and 3/4 cup salad dressing with bacon; set aside. Cut 1 loaf (1 lb.) French bread in half lengthwise; brush with 2 Tbsp. melted butter. Broil 4 in. from heat on baking sheets until golden brown. Spread with cheese mixture. Bake at 350° for 10-15 minutes or until cheese is melted. Sprinkle with minced fresh parsley. Serves 8.

Nutrition Facts : Calories 382 calories, Fat 22g fat (8g saturated fat), Cholesterol 29mg cholesterol, Sodium 700mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 1g fiber), Protein 14g protein.

EASY MONTEREY CHICKEN CASSEROLE



Easy Monterey Chicken Casserole image

Chicken twist on traditional nachos. It is very easy to change up spices per taste. This is a great way to use leftover rotisserie chicken. Serve with salsa or fresh tomatoes and lettuce if desired.

Provided by troutonsteroids

Categories     Chicken Casserole

Time 1h5m

Yield 10

Number Of Ingredients 14

1 tablespoon olive oil
2 pounds diced boneless chicken
½ cup chopped onion
1 (10.5 ounce) can condensed cream of chicken soup
1 (7 ounce) can chopped green chile peppers
1 cup sour cream
¼ cup milk
1 tablespoon ground cumin
1 tablespoon chili powder
½ teaspoon ground coriander
½ teaspoon cayenne pepper
½ teaspoon crushed red pepper flakes
1 (14.5 ounce) package tortilla chips, or as needed
3 cups shredded Monterey Jack cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat oil in a skillet over medium heat. Add chicken and saute for about 5 minutes. Add onion and saute until softened, another 5 minutes. Stir in condensed soup, chile peppers, sour cream, milk, cumin, chili powder, coriander, cayenne pepper, and pepper flakes.
  • Transfer 1/2 of the chicken mixture into a 9x13-inch pan. Layer with 1/2 of the tortilla chips and 1/2 of the Monterey Jack cheese. Repeat layers once more and cover with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 more minutes.

Nutrition Facts : Calories 521.1 calories, Carbohydrate 32.9 g, Cholesterol 90 mg, Fat 30 g, Fiber 3 g, Protein 31.2 g, SaturatedFat 11.9 g, Sodium 840.3 mg, Sugar 2.1 g

MONTEREY BBQ CHICKEN BAKE



Monterey BBQ Chicken Bake image

I loved this when I ate out at a couple steak houses...I tried to replicate it and this is the closest I've got! My husband now begs me to make it more often now. :) This is normally 2 servings, but can be quite large. You can cut each breast in half to make 4 servings and still get the same results. Great with steamed broccoli (or broccoli and cheese) and baked potato with all the fixin's!

Provided by skymonkey

Categories     Chicken Breast

Time 1h5m

Yield 2-4 serving(s)

Number Of Ingredients 7

2 boneless skinless chicken breasts (completely thawed)
4 -6 slices bacon
1 (18 ounce) bottle barbecue sauce (you may not use it up, depending on how much you use)
8 ounces shredded monterey jack cheese
green onion stems (optional)
1 (24 ounce) bottle Hidden Valley® Original Ranch® Dressing
mccormick grill mates barbecue seasoning (to taste)

Steps:

  • Preheat oven to 400 degrees.
  • Lightly spray bottom of medium to large baking dish with regular cooking spray. Chop green onion stems into small pieces, as much as you would like.
  • Fry bacon on stove until crispy. Lay flat on paper towels to absorb grease. After it cools, crumble bacon and set aside. (I used the precooked microwave bacon and it turned out good).
  • Brush both sides of chicken breasts with barbecue sauce. Lay chicken flat in a shallow baking dish and season with the barbecue seasoning. Flip and season opposite sides.
  • Let chicken set for 10 minutes. Brush each chicken breast with barbecue again. Pour Hidden Valley Ranch dressing over each chicken breast, covering thoroughly.
  • Place crumbled bacon pieces over chicken in dish. Add shredded Montery Jack cheese (make sure to completely cover the chicken with cheese) and green onions over dish.
  • Bake in a preheated oven at 400 degrees for 45 to 50 minutes uncovered. Comes out very tender!

MONTEREY RANCH CHICKEN BAKE



Monterey Ranch Chicken Bake image

This recipe yields delicious and juicy pieces of chicken which are bready on bottom and crusty on top - cheesy with a nice hint of flavor added by the ranch. I have taken this dish to several potluck functions, and always give the recipe out many times.

Provided by NJOANNEC

Categories     Chicken Breasts

Time 50m

Yield 6

Number Of Ingredients 5

1 cup dry bread crumbs
1 cup shredded Monterey Jack cheese
1 (1 ounce) package ranch dressing mix
½ cup milk
6 skinless, boneless chicken breast halves

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Combine the bread crumbs, Monterey Jack cheese, and ranch dressing mix in a large bowl; set aside. Pour the milk into another bowl, then dip the chicken breasts into the milk. Gently press the chicken into the bread crumb mixture. Arrange the chicken in a 9x13-inch baking dish.
  • Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 293.5 calories, Carbohydrate 16.4 g, Cholesterol 85.5 mg, Fat 9.9 g, Fiber 0.8 g, Protein 32.2 g, SaturatedFat 4.9 g, Sodium 626.2 mg, Sugar 2.2 g

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