Creamy Ranch Chicken
12" dutch oven
6 slices of bacon, cut up
4 boneless skinless chicken breasts, cut into bite sized pieces
2 Tbs. flour
2 Tbs. dry ranch salad dressing mix
1 1/4 cups milk
3 cups dried medium noodles
3 cups dried medium noodles
1 Tbs. finely shredded Parmesan cheese
Cook the pasta according to package directions. I did this in a 10" DO. In your 12" oven, cook the bacon until crisp. I used 20 coals for this. Remove bacon with a slotted spoon and drain on paper towels. Drain all but 2 Tbs. of grease. In the same DO, cook the chicken in bacon drippings until no longer pink. Sprinkle flour and salad dressing mix over the chicken; stir well to coat all the chicken. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in bacon. Serve over egg noodles and sprinkle with Parmesan cheese. Serves 4.
The Finished Product
The Review
I loved this! My kids loved this! There was not one scrap of chicken left after dinner. And talk about easy. It is the perfect week night meal. It comes together quickly, and it tasted great! I, personally, could have left out the chicken and just had the bacon. But if you have been reading my blog for any amount of time, you already knew that. Seriously though, it does need more bacon. You could probably put in a 12 oz. package and it wouldn't be too much. This recipe should be on every one's "must try" list. Grade A.
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