Creamy Ranch Chicken Casserole

Last night I made this Creamy Ranch Chicken Casserole - Jace and I liked it but Kevin didn't. It's definitely better when you eat it right away rather than reheating it. I also had to cook it a lot longer than the original recipe stated. This was a really easy recipe to make, it just took about an hour overall for it to be done baking.

Ingredients:
- 3-4 pieces of boneless, skinless chicken breast, cut into tenders/slices
- 10 1/2oz can of cream of chicken soup
- 1 1/2 cups sour cream
- 1oz ranch seasoning packet
- 1/2 cup cheddar cheese, shredded
- 10 Ritz crackers, crushed


Directions:
Preheat oven to 350 degrees. Spray a baking dish with cooking spray and place chicken in the bottom of the pan.


In a separate bowl, stir cream of chicken soup, sour cream, ranch seasoning and cheese and spread over chicken evenly.


Top with crushed crackers and bake 30 minutes. After 30 minutes was up, I checked and placed back in the oven for 8 more minutes, then 8 more, then 8 more so a total of 54 minutes. I would just check after 30 minutes to make sure it's not pink anymore.





If you try this recipe, I would love to hear your feedback - if you liked it or if you would change things up. Enjoy! x0x0

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