Creamy Ranch Chicken And Potato Soup Rsc Recipes

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in the chicken, salt and pepper. , Combine flour and fat-free milk until smooth; stir into saucepan. Add evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley and chives.

Steps:

• Peel and cut the potatoes into 1/2-inch cubes, place into a large stockpot. Add in the shallot, garlic and chicken broth. Bring to a boil over high heat, lower heat to medium and cook until potatoes are tender, approximately 15 minutes.
• Remove pot from heat. Using a large mesh strainer or slotted spoon, remove about half of the potatoes/shallots/garlic from the pot and place onto a large plate; set aside. Using an immersion blender, blend the contents of the pot until smooth. Add in the Hidden Valley Ranch seasoning mix, continue to blend until fully combined.
• Place pot back over medium heat. Add in the cheese and stir until cheese has melted into soup. Add in the reserved potato mixture, the chicken, lemon juice, salt and pepper. Continue to cook until heated through, approximately 2 minutes.

Steps:

• Place 1/2 cup water in 5-6 quart pot, add two packets of Hidden Valley Ranch Dip Mix (original flavor) and stir until well mixed.
• Add 6 1/2 cups water and add all remaining ingredients; except fresh spinach.
• Bring soup to boil over medium heat. Reduce heat to med/ low cook until vegetables are desired crispness. 30-45 minute.
• Garnish with fresh chopped spinach. Serve hot.
• May be made in crock pot.

Steps:

• Cut bacon into narrow strips.
• In large skillet, cook bacon over medium heat until crisp.
• Drain bacon on paper towels, discard all but 2 T drippings.
• In same skillet, cook chicken in reserved drippings until tender and no longer pink, turning to brown evenly.
• Sprinkle flour and salad dressing mix over the chicken in the skillet; stir well.
• Stir in milk.
• Cook and stir until thickened and bubbly.
• Cook and stir for 1 minute more.
• Stir in bacon.
• Meanwhile, cook noodles according to package directions.
• Serve chicken with noodles, sprinkle with Parmesan.

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:

• In a 4-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low until potatoes are tender, 6-8 hours. Top with cheese; stir to combine.

Steps:

• Quarter potatoes and place in the bottom of the crock pot.
• Top with carrots
• Place chicken breasts on top of carrots
• In a bowl, mix cream cheese and ranch seasoning.
• Slowly add milk as you mix to create a creamy sauce.
• Add cream of chicken soup and mix well.
• Pour cream mixture over chicken.
• Cook on low for 6 - 7 hours (depending on crock pot) or high for 4 - 5 hours - until chicken's internal temperature is 165*F
• Once cooked, cut chicken into chunks, and serve immediately.

Steps:

• Lay chicken in baking pan (just large enough so chicken covers pan; not too big!) Cover chicken with mushrooms.
• Mix sour cream, mayo, cream and dressing mix together.
• Pour over chicken, covering all pieces.
• Top with grated cheese.
• Bake at 375 for 45-60 minutes (until chicken is done and top is golden).

Steps:

• Cut bacon into narrow strips. In a large skillet, cook bacon over medium heat until crisp.
• Drain bacon on paper towels; discard all but 2 tablespoons of drippings.
• In the same skillet, cook chicken in reserved drippings until no longer pink, turning to brown evenly.
• Sprinkle flour and salad dressing mixture over chicken; stir well.
• Stir in milk. Cook & stir until thickened and bubbly. Cook and stir 1 minute more. Stir in bacon.
• Meanwhile, cook noodles according to package directions.
• Serve chicken mixture with noodles; sprinkle with Parmesan cheese.