Chicken Ranch Potatoes Recipes

Steps:

• Peel and cut the potatoes into 2-inch chunks. Put them into an Instant Pot® along with 3/4 cup water and 1 teaspoon salt.
• Lock the lid and set the lever to seal. Press "manual" and set for 10 minutes. When done, manually release the steam.
• Remove the lid, leaving the pot in "keep warm" mode. Start mashing the potatoes. Add the butter, cream cheese, milk and ranch powder. Mash again until the potatoes are smooth. Taste and adjust the seasoning with salt, pepper or more ranch. Thin with more milk if needed. Serve hot garnished with chopped chives. The potatoes will keep warm in the pot for up to 30 minutes.

Steps:

• Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes. Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes.
• Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.

Steps:

• Cook potatoes in boiling water in saucepan 15 min. or just until tender.
• Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir 3 to 4 min. or until chicken is done. Place in large bowl; set aside. Mix dressing, mustard and dill until blended.
• Drain potatoes. Add to chicken along with the peppers and dressing mixture; mix lightly.

Steps:

• Add the potatoes to a saucepan.
• Add water to cover.
• Bring to a boil; cook about 10-12 minutes or until potatoes are almost tender; drain.
• Place drained potatoes into a greased 13x9 inch baking dish.
• In a bowl, mix together the soup, milk, salad dressing mix, 1 cup cheese, salt and pepper to taste; pour over potatoes.
• Sprinkle crumbled bacon and the remaining cheese over the top.
• Bake, uncovered, at 350° for 25-30 minutes or until potatoes are tender.

Steps:

• Place potatoes in crockpot.
• mix together cream cheese, soup, milk, dressing mix, garlic. Stir in chicken strips.
• Pour over potatoes.
• cook on low 8 hours or until potatoes tender.
• Add broccoli the last 45 mnutes of cooking and I stirred the mixture when added.
• very good serve with salad and french bread.

Steps:

• Place chicken and vegetables in a 2-qt. microwave-safe dish; cover and microwave on high for 4-5 minutes, stirring once. Add salt and pepper. Let stand for 2 minutes. Fold in salad dressing. With a sharp knife, cut an X in the top of each potato; fluff pulp with a fork. Top with chicken mixture.

Steps:

• Preheat oven to 375 degrees F.
• Line a 9x13-inch baking pan with parchment paper or spray with nonstick cooking spray.
• Evenly spread out chicken, potatoes and carrots in prepared pan.
• Season chicken with salt and pepper.
• Drizzle olive oil over all the carrots, potatoes, and chicken, and then sprinkle ranch seasoning and minced garlic.
• Toss vegetables and chicken until evenly coated.
• Bake for 35-40 minutes or until chicken is cooked completely through. Cooking time will vary on thickness of chicken and potatoes.
• For a golden or caramelized look, broil your chicken and vegetables for 2-3 minutes after they are done baking.
• Top with fresh parsley.

Steps:

• Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
• Heat oven to 400°F. Drain chicken; discard marinade. Toss potatoes and peppers with remaining dressing in 13x9-inch baking dish sprayed with cooking spray; top with chicken. Sprinkle chicken with thyme; cover.
• Bake 30 min. Top with peas and 2 Tbsp. cheese; bake, uncovered, 30 min. or until chicken is done (165ºF). Sprinkle with remaining cheese.

Steps:

• Pour dressing over chicken in shallow dish. Refrigerate 30 min. to marinate.
• Heat oven to 400ºF. Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
• Add potatoes and onions to reserved drippings; cook 5 min., stirring occasionally. Remove from heat. Crumble bacon. Add to potato mixture; mix lightly. Spoon into 13x9-inch baking dish. Remove chicken from marinade; discard marinade. Place chicken over potato mixture.
• Bake 55 min. to 1 hour or until potatoes are tender and chicken is done (165ºF). Top with cheese and parsley.

Steps:

• 1. Preheat oven to 400 degrees. Grease 9 x 13 dish with cooking spray.
• 2. Place cubed chicken, potatoes, garlic, celery, & onion in dish and toss together.
• 3. Mix water & chicken boullion until dissolved (or you can use 1/2 cup chicken broth).
• 4. Melt butter and add to chicken broth, also add cream of chicken soup, lemon juice, oregano, and italian seasoning, mix well, then pour over top of chicken and potatoes.
• 5. Season with salt & pepper to taste.
• 6. Cover with foil and bake for approximately 45 minutes, then uncover and bake for another 20-25 minutes.

Steps:

• Cut Chicken into 1" cubes or smaller and put in large zip-lock bag.
• Add Greek Yogurt and packet of Ranch Seasoning Mix to bag and let marinate in refrigerator for 1-3 hours.
• Cook marinated chicken in large skillet till fully cooked.
• Add Frozen Spinach and continue heating.
• Remove from stove and stir in Cream Cheese.
• Preheat oven to 350 degrees.
• Cut small layer off the top of each baked potato and scoop out most of the potato.
• Put some cheese at the bottom of each potato and fill wit chicken mixture. Cover opening with the rest of the cheese and top with Turkey Bacon crumbles.
• Bake in oven for 15 minutes or until cheese is melty.
• Top with shallots and serve hot.

Steps:

• Place potatoes and yellow onions in slow cooker sprayed with cooking spray. Sprinkle with flour; mix lightly. Add chicken broth; top with chicken. Sprinkle with salad dressing mix. Cover with lid.
• Cook on LOW 6 to 7 hours (or on HIGH 3 to 4 hours).
• Use slotted spoon to transfer chicken to plate. Transfer potatoes and yellow onions to platter; top with chicken. Cover to keep warm.
• Add cream cheese to liquid remaining in slow cooker; cook on HIGH 3 to 4 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly with whisk.
• Spoon sauce over chicken and vegetables; sprinkle with green onions.

Steps:

• Heat oven to 375.
• In large saucepan, combine all filling ingredients; mix well. Cook over medium heat until mixture is bubbly and thoroughly heated, stirring occasionally. Spoon into ungreased 13x9-inch (3 quart) baking dish.
• In medium saucepan, bring water to a boil. Remove from heat. Add milk. Stir in plain mashed potato mix and ranch dip; mix with fork until moistened. Let stand 1 minute. Add egg; blend well. Cool 5 minutes. Spoon or pipe potato mixture around edge of hot chicken mixture.
• Bake 25 to 30 minutes or until potatoes are set and light golden brown.