Creamy Ranch Potatoes And Chicken Recipes

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 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:

• Take frozen chicken breasts place on bottom of crockpot. Add chicken stock, cream of chicken, ranch dry packet, Salt, pepper and Lawry's.
• Cook on high 4 hours or low 6-8 hours.
• Once done, bag of instant rice cover and let cook for about 10-15 more 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:

• 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:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 25 minutes. Drain and mash.
• In a large bowl beat the cream cheese and dressing mix until smooth. Stir in mashed potatoes, sour cream and butter; beat until desired consistency is reached.

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:

• In large bowl, blend soups and cream cheese.
• Microwave til creamy and cheese is melted, stirring occasionally.
• Stir in well, the dressing mix, then fold in 1 cup (half) the shredded cheese, then the potatoes.
• Fold well til all potatoes are coated.
• Pour/spoon into lightly greased 13x9 glass baking dish, mashing down a little, and spreading in pan evenly.
• Sprinkle top with rest of shredded cheese.
• COVER and bake at 350º for 50-55 minutes.
• Uncover, top with onions.
• Bake UNCOVERED for another 5 minutes or til onions are lightly browned.
• *Nice additions:.
• 1 cup diced, fully-cooked ham.
• Cooked, crumbled bacon (4-6 slices).
• Saute'd onions.
• Saute'd mushrooms.

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.