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
Founding member of 'Zaar from way back in 2005 when this site was in its heyday. I didn't really start trying to cook until I was in my 20's, but Recipe Zaar really helped build my love for food and showed me the beauty of culinary experimentation. I'm still here as of 2024 so I hope you enjoy the recipes that I've managed to compile over the last two decades. Thanks for stopping by!
