January 23, 2010

Creamy Ranch chicken

This really has a lot of flavor.  Just be careful that the sauce doesn't get too thick. If it looks like it is and there won't be enough, add extra milk. If you use evaporated milk for this, be sure to add some water as well.

6 slices bacon (I just use the picnic bacon from Sam's Club)
4 skinless, boneless chicken breasts, cubed
2 tbsp. flour
2 tbsp. dry ranch salad dressing
1 1/4 c. milk
3 c. noodles
1 tbsp. shredded parmesan

Cook noodles according to pkg. Drain.
Cook bacon until crisp. Discard all but 2 tbsp. drippings. (I just use butter here instead).  In the same skillet cook chicken in reserved drippings until tender and no longer pink. Sprinkle flour and salad dressing over the chicken in the skillet, stir well. Stir in milk. Cook until thickened and bubbly. Cook and stir 1 minute more. Stir in bacon. Serve over noodles. Serves 4

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