Chicken Pasta Ranch Bake #RSC
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
4 4 by 4 inch square serving
- Serves:
- 4
ingredients
- 29.58 ml butter
- 29.58 ml flour
- 236.59 ml whole milk
- Hidden Valley® Original Ranch® Dressing, seasoning mix
- 113.39 g cream cheese, cubed (room temp)
- 473.18 ml chicken breasts, grilled and sliced (I like to use leftover rotisserie chicken)
- 226.79 g macaroni noodles (pre-cooked)
- 236.59 ml shredded Italian cheese blend
- 118.29 ml breadcrumbs
- 118.29 ml parmesan cheese, shredded
- 14.79 ml finely chopped chives
directions
- Over medium heat, make a roux with the butter and flour by stirring together and cooking for 3 minutes.
- Add the milk and Hidden Valley ranch dressing mix and whisk until smooth. Stir in the cream cheese and simmer until the cheese melts. Remove from heat. Season to taste with salt and pepper.
- Add chicken, macaroni and Italian cheese blend to the skillet and blend well.
- Spread into an 8 X 8 baking dish.
- Combine bread crumbs, Parmesan and chives and sprinkle onto the chicken/noodle mixture in the pan.
- Bake 10 minutes. allow to cool about 10 minutes before serving.
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