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Creamy Ranch Chicken
Creamy Ranch Chicken
(Adapted from Better Homes and Garden's Quick and Easy Recipes via Stephanie's Kitchen)
serves about 4
6 slices bacon
4 skinless, boneless chicken breast halves, cut into bite size pieces
2 T. flour
2 T. ranch dry salad dressing mix
1 1/4 cups milk
3 cups dried medium noodles (suggested: egg noodles)
1 T. finely shredded Parmesan cheese
1. Boil water for your pasta. Cook noodles according to package directions.
2. Cut bacon into narrow strips. In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels; discard all but 2 tablespoons drippings.
3. In the same skillet, cook chicken in reserved drippings until no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over chicken; stir well to coat the chicken. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in bacon.
4. Serve chicken over the noodles. Sprinkle with Parmesan cheese.
(Adapted from Better Homes and Garden's Quick and Easy Recipes via Stephanie's Kitchen)
serves about 4
6 slices bacon
4 skinless, boneless chicken breast halves, cut into bite size pieces
2 T. flour
2 T. ranch dry salad dressing mix
1 1/4 cups milk
3 cups dried medium noodles (suggested: egg noodles)
1 T. finely shredded Parmesan cheese
1. Boil water for your pasta. Cook noodles according to package directions.
2. Cut bacon into narrow strips. In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels; discard all but 2 tablespoons drippings.
3. In the same skillet, cook chicken in reserved drippings until no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over chicken; stir well to coat the chicken. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in bacon.
4. Serve chicken over the noodles. Sprinkle with Parmesan cheese.
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