Creamy Ranch Chicken


Right now I am on the hunt for recipes that I can make without using my oven. I am looking for recipes using your stove top, grill, microwave or crock pot. Summer here is way too hot, especially in July. I don’t want to add to the heat by turning on the oven. I found this recipe at Stephanie’s Kitchen, that can be made on the stove top. It is quite tasty and the ranch flavor was a delicious change. I didn’t have egg noodles in my pantry, so I used rotini. My one son couldn’t eat the pasta unless he had a bite of of this yummy chicken with it.


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 tablespoons flour
2 tablespoons ranch dry salad dressing mix
1 1/4 cups milk
3 cups dried medium noodles(I used egg noodles)
1 tablespoon finely shredded Parmesan cheese

1. Start your 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 the chicken over the noodles. Sprinkle with Parmesan cheese. Enjoy!

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