Stovetop Ranch Cheddar Chicken Casserole With Broccoli
"My family loves the original Hidden Valley Ranch cheddar chicken but I rarely make it because it uses more chicken than a casserole would. I tinkered around a bit and came up with this recipe that adds veggies and pasta to stretch the serving amounts. I have used broccoli and peas (peas being the preference by most of the kids), but feel free to stir in your favorite veggie. Also, if the creaminess is overwhelming, you can also add some milk to thin it out a bit."
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 (12 ounce) box bow tie pasta
- 4 (4 -6 ounce) chicken breasts, cubed
- salt and pepper
- 2 (10 3/4 ounce) cans 98% fat-free cream of mushroom soup (condensed)
- 1 (1 ounce) packet ranch dressing mix
- 1⁄2 cup sour cream
- 1⁄8 cup bacon bits
- 2 cups frozen peas
- 1 cup shredded cheddar cheese
directions
- Cook pasta according to directions on box; drain and keep warm when finished cooking.
- While pasta is cooking, heat a large skillet over Medium High heat. Add chicken and cook until no longer pink in the middle. Drain any juices from the pan. Reduce heat to Medium Low.
- Mix soups, ranch dressing mix, sour cream and peas; pour over chicken and stir to coat. Heat until bubbly, stirring occasionally.
- Serve over pasta (or brown rice) and sprinkle with cheese.
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RECIPE SUBMITTED BY
PSU_Lioness
Coal Township, Pennsylvania
The most defining trait in my life is that I am a mother to two wonderful boys (Tyler, 20 and Zayden, 9). I live in the little college town of Selinsgrove, Pennsylvania. It is the most wonderful place to live as it's nestled in the Appalachian Mountains and along the beautiful Susquehanna River.
Seeing that we live in Central Pennsylvania, our family is also a bunch of HARDCORE Penn State Nittany Lion fans! We are...PENN STATE! I was lucky enough to be given tickets to see Joe Paterno win his 400th game as the head coach of the football team. I cried like I did when my children were born.
The other love of my life is cooking. I didn't really start trying to cook until I was 20, but believe me I have made up for lost time! I absolutely adore baking and I do it whenever I can. I love making Christmas cookies and I have begun hosting our extended families at our home for Thanksgiving and Easter dinners. So far so good.
I love food.com because it allows me to expand my culinary skills and my recipe box with ideas from other people like me. There is something for everyone and I have been a loyal member since 2005. I hope you enjoy my recipes and if you have any questions, please feel free to contact me.
