Thursday, October 3, 2013

Chicken Ranch Casserole

One of my all-time favorite casseroles is Chicken Ranch Casserole.  I started making this several years ago and everyone that tries it loves it!  There are two different ways to make it, stove top or in the oven.  I typically cook it on the stove top because it dirties fewer dishes, it is faster, and I think it is easier.  However, cooking it in the oven is great if you want to prepare it ahead of time and then just pop it into the oven later. 

Chicken Ranch Casserole

2 cups milk
1 8oz block of cream cheese
8oz of noodles (I use either rotini or shells, but any will work.)
1 packet of Ranch mix
1 10 oz can of diced tomatoes (do not drain) (I like to use the diced tomatoes with peppers for a little spice)
1 13oz can of chicken (can be substituted for cooked shredded chicken)
½ cup of shredded cheddar cheese

Stove top instructions:
            Mix milk, cream cheese, noodles, and ranch mix in a pan.  Bring to a boil reduce heat to medium until noodles are tender.  Add can of diced tomatoes (do not drain juice), add chicken.  Mix well.  Top with shredded cheese, let sit for 5 minutes.  Sauce will thicken as it stands. 

Oven Directions:
            Boil noodles until el dente.   In a casserole dish mix milk, cream cheese, ranch mix, diced tomatoes, chicken.  Add noodles.  Cover with foil and bake at 350 for 20 minutes.  Add cheese and bake uncovered for 5-10 minutes or until cheese bubbles. 

**Note:  You do not have to boil the noodles first; you can simply just mix everything into the casserole dish and bake for 50-60 minutes.  

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