Wednesday, September 11, 2013

Ranch Chicken and Noodles

 My family thinks you can make anything better with Ranch. So I am carrying on the tradition and I upped the ante by making a classic chicken and Noodle dish more "Ranchy".......

It's still the comforting, creamy-dreamy casserole we've all loved, but that added tang of ranch just knocks it up a notch and now my family wants it into some sort of meal rotation!

Not that I would mind, its super simple to throw together, and the leftovers (if you should have any.....) are just as awesome!

You know you want to see this recipe....

Ranch Chicken and Noodles

1 (12 oz.) package egg noodles, cooked & drained
2 (10 oz.) cans chunk chicken breast, drained
2 (10 oz.) cans cream of chicken soup
3/4 cup mayonnaise
1/2 cup Ranch Dressing 
1 cup water
1/2 onion, finely diced
2 cups shredded cheddar cheese
1 1/2 cups frozen peas, or your favorite vegetable
1 cup panko, bread crumbs or finely crushed crackers
1 stick butter, melted
  1. Preheat oven to 350F and grease a 3 qt. baking dish. 
  2. Cook egg noodles and drain well.
  3. In a large bowl, combine chicken, cream of chicken soup, mayonnaise, ranch dressing, water, diced onion, shredded cheese and frozen peas. Stir until combined.
  4. Gently stir in cooked egg noodles.
  5. Pour into baking dish.
  6. Sprinkle top with Panko or bread crumbs.
  7. Pour melted butter evenly over top of bread crumbs.
  8. Bake uncovered for about 25 minutes until bubbly, to encourage the top is golden brown, broil for about 5 minutes.
  9. This may be served hot or cold, it is delicious the next day as a "salad"!
This recipe is adapted from Brandie@ The Country Cook


This recipe is shared on My Link Parties