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Need Chicken Casserole Recipe using Ranch Dressing

Last post Apr 18, 2012 12:51 AM by KathysKids . 19 replies.


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  • Need Chicken Casserole Recipe using Ranch Dressing

    Sometimes we eat at a K&W cafeteria when we are out of town (we don't have one where we live).  They have what they call Ranch Chicken Casserole.  Some of the ingredients are rotini pasta, onions, chunks of cooked breaded chicken, and I believe it is Ranch Dressing and sour cream.  It is topped with bread crumbs.  Does this sound familiar to anyone?  I have looked at many recipe sites and haven't found what I think is their recipe.  I guess I need to know the proportion of Ranch Dressing to the sour cream.  Any help sure would be appreciated.

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  • Re: Need Chicken Casserole Recipe using Ranch Dressing
    I have this one Ranch and Bacon Salad 2 c shell pasta 3-4 peeled baby carrots, shredded (or 1 regular carrot) 1/2 bag frozen peas, thawed 2/3 c mayonnaise (NOT miracle whip) 1 pkt. Hidden Valley Ranch Dressing mix 1/4 c real bacon bits 1/2 t onion powder Cook pasta and carrots together. Drain and cool. Add peas and mix. Mix mayo, HVR dressing mix, bacon bits and onion powder. Stir into pasta. Serve chilled. Kate
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  • Re: Need Chicken Casserole Recipe using Ranch Dressing

    Thanks, Kate, but this is baked in a 9x13 dish.  No veggies.  Thanks for your reply.

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  • Re: Need Chicken Casserole Recipe using Ranch Dressing

    There is one that is made mixing sour cream and cream of chicken soup and topped with Stove top Stuffing Mix...

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  • Re: Need Chicken Casserole Recipe using Ranch Dressing

    Thanks, Sassygrits.  Guess I'll just have to play around with what I think is in it and see what I come up with.  I appreciate your reply.

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  • Re: Need Chicken Casserole Recipe using Ranch Dressing

    Hi PepsiGal!  I see you haven't been on here in quite a while, but please, please tell me that you figured out how to make this.... Smile  I hate searching the internet and only coming up with "King Ranch Chicken Casserole" - so disappointing! 

    My husband and I eat at K&W also which is where I fell in love with the Ranch Chicken Casserole, but I found an even better version at J&S Cafeteria (they top it with melted cheddar cheese...Mmm!) - of course they laughed at me when I asked for the recipe!  Anyway, I have the rotini, chicken, onions, and ranch dressing out on the counter ready to attempt this for the 1st time...wish me luck and please send some advice my way if you've been lucky enough to figure it out....take care!

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  • Re: Need Chicken Casserole Recipe using Ranch Dressing

    Steph, I am just now seeing your post.  Been having gallbladder surgery and cataract surgery and haven't checked the board in a while.

    I never did get the recipe.  Like you, I could only come up with the King Ranch Chicken Casserole and this was definitely not what I was looking for.  Did you figure it out? 

     

    Pepsi

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  • Re: Need Chicken Casserole Recipe using Ranch Dressing

    just seen it doesn't have veggies in it. And this one uses wide egg noodles.

    Recipes

    Chicken Ranch Casserole

    Recipe Category: Main Dishes
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Yields: 4-6
    • 1 pkg. (16 oz.)Inn Maid® Extra Wide Egg Noodles
    • 1 bottle (16 oz.)Marzetti® Ranch Dressing -
    • 1 pkg. (16 oz.)frozen broccoli
    • 1/2 cupmilk
    • 1 bag (8 oz.)shredded Pizza cheese
    • 1 lb.boneless, skinless chicken breast, sliced
    • 1 can (10.5 oz.)cream of broccoli soup

    Preparation: Season sliced chicken breast with salt and pepper. Cook in saute pan until done. Meanwhile, bring 2 quarts of water to a boil; add noodles. Cook 5 minutes; drain. In a bowl, combine sliced chicken, broccoli, soup, Ranch dressing and milk. Add noodles and 1/2 cup cheese. Pour into 3-quart casserole dish and top with remaining cheese. Bake at 400º F until casserole is bubbling and cheese is melted.

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  • Re: Need Chicken Casserole Recipe using Ranch Dressing

    This sounds good too.  May try it next week.  Thanks!!!

     

    Pepsi

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  • Re: Need Chicken Casserole Recipe using Ranch Dressing

    I too have a K&W and want this recipe......!!!! All I can find online is king chicken ranch!!!!!! Did you make it and how?? thanks:)

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  • Re: Need Chicken Casserole Recipe using Ranch Dressing

    I love this, too but I have not been able to find the recipe. I've created my own version, which turned out pretty good. The cracker topping is optional, you can top with cheese if you like. I hope you enjoy it!

     

    Reba’s Chicken Ranch Pasta BakeINGREDIENTS

    1 box Barilla Rotini noodles

    1 envelope Lipton Onion soup mix

    1 cup whole milk

    1-1.5 pt. bottle Hidden Valley Ranch dressing

    1- 10 ¾ can Campbell’s cream of mushroom soup

    8 oz. container Breakstone sour cream

    2-3 chicken breast, cooked and cut into bite-sized cubes

    1 bag mozzarella & cheddar cheese blend shredded

    1 sleeve Ritz crackers, crushed

    DIRECTIONS

    Preheat oven to 350 degrees

    Prepare pasta as directed. Rinse and drain.

    Dissolve dry onion soup mix in milk. 

    In large mixing bowl, combine ranch dressing, cream of mushroom soup, sour cream and onion soup mixture. Toss in pasta, shredded cheese and chicken and mix until well blended.

    Pour into a buttered 9x13 Pyrex dish. Bake for 20-25 minutes. Last 5 minutes, top with Ritz cracker topping and bake until lightly browned.

    Let stand 5-10 minutes before serving. Serves 8-10.

     

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  • Re: Need Chicken Casserole Recipe using Ranch Dressing

    Sounds wonderful. Thanks

    Brenda

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  • Re: Need Chicken Casserole Recipe using Ranch Dressing

    Thanks, Rarejewel.  This sounds so delicious.  My husband loves ranch dressing, tolerates chicken, and hates pasta.  I'm definitely going to make this and if he won't eat it, all the better - more for me!!!

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  • Re: Need Chicken Casserole Recipe using Ranch Dressing

    Came across this.

    Brenda

    http://dricksramblingcafe.blogspot.com/

    Saturday, October 31, 2009

    The Best King Ranch Chicken Casserole

    Today’s Western Recipe comes from
    a site I love to visit, Homesick Texan. I just like to read about the native foods from expat Lisa, now a wistful New Yorker. It is probably the best casserole for King Ranch I have eaten and believe it or not, I would not change one thing. I take no credit for below, it all belongs to her, so, here it is in her words:





    King Ranch Chicken is basically an enchilada casserole, but it’s creamier than most. And yes, most recipes for it call for canned cream soup. This certainly makes preparation simpler, but it can taste just as good without. But before discussing my recipe specifics, let’s take a look at the legend of this dish.

    Sadly, the history and origin of King Ranch Chicken is a bit murky. While the name invokes that epic south Texas ranch—so gigantic it covers more ground than the state of Rhode Island—the ranch claims no ownership on this recipe. Some surmise that perhaps it was a ranch-hand that developed the dish, but this has not been proven. Then there are those who say someone tacked on the name “King Ranch” because that ranch is emblematic of the state itself in both its size and its myth. Yet one has to ask why the recipe calls for chicken, when both the ranch and the state are known for its beef.

    While the casserole could have been named after the ranch, since nobody has come up with a clear connection to it in regards to this dish, I’ve developed my own theory. Are you familiar with Chicken A La King? It’s a creamy mixture of chicken, mushrooms and bell peppers served on toast. Now let’s take a look at what makes up King Ranch Chicken: chicken (of course!), bell peppers, cream of mushroom soup, with the addition of tomatoes and green chiles (such as a can of Ro-Tel), all layered on corn tortillas. Do you see where I’m headed with this? I believe that someone added ingredients found in traditional Texan dishes—such as the spicy tomatoes and corn tortillas—to their traditional Chicken A La King recipe. In naming this new, Southwestern Chicken A La King they added the word “ranch”—because it conjures up a certain Texan feeling—and did away with the “a la.” And voila! King Ranch Chicken.

    But in the end, it doesn’t really matter where the name comes from—it’s how it tastes. This is the quintessential home-cooked meal, a perennial favorite that no matter how sophisticated your palate, you’ll never refuse a heaping plate of the gooey, cheesy, tomato-y delight. It sticks to your bones and makes your tummy warm—plus it travels well and is always a big hit at potlucks.

    King Ranch Chicken Casserole

    1 1/2 pounds of chicken, without skin and bones
    4 teaspoons of lime juice
    1/4 cup of olive oil
    3 cloves of garlic, minced
    4 tablespoons of butter
    1/2 an onion, diced
    1 red bell pepper, diced
    1 poblano pepper, diced
    1 -10 oz can of Ro-el tomatoes (or two cups of diced fresh tomatoes with 1/4 cup of diced green chiles, such as a jalapeno)
    4 teaspoons ancho chile powder
    1 teaspoon of cumin
    1 cup of chicken broth
    2 tablespoons of flour
    1/2 teaspoon of cayenne pepper
    1/2 cup of half-and-half
    1/3 cup of sour cream
    1/2 cup of cilantro, chopped
    3 cups of grated pepper jack and cheddar
    10 corn tortillas
    Salt and pepper to taste

    Cook the chicken in the olive oil on medium, adding 2 teaspoons of lime juice, 2 teaspoons of ancho chile powder and salt to taste.

    When chicken is done (after about 20 minutes), shred it with two forks and set aside. Should yield about 3 cups.

    Melt the butter in a saucepan on medium, and add the onions, red bell pepper and poblano pepper. Cook for 10 minutes.

    Add the garlic, flour, cumin, cayenne pepper and 2 teaspoons of ancho chile powder, and cook for 1 minute.

    Add the chicken broth and cook on low until mixture is thickened, a few minutes. Stir in the half-and-half and Ro-Tel cover the pot, and simmer for about 15 minutes, stirring occasionally.

    Uncover the pot, and add the sour cream, 2 teaspoons of lime juice and 1/4 cup of cilantro, and add salt and pepper to taste. Turn off heat.

    Preheat the oven to 350 degrees.

    Heat up the tortillas (you can do this by adding a bit of oil on an iron skillet and then cooking the tortillas for about 30 seconds on each side).

    Ladle 1/2 cup of the sauce onto the bottom of an 11 x 7 inch baking pan.

    Layer half the tortillas along the bottom of the pan (on top of the sauce). To make sure entire pan is evenly covered, you can rip some of the tortillas into strips to fill any gaps.

    Add half the chicken, half the remaining sauce, half the remaining cilantro and 1 1/2 cups of grated cheese.

    Repeat the layering, leaving the cheese layer on top.

    Cook uncovered for 30 minutes or until brown and bubbling. Serves 6-12, depending on how big a portion you distribute. Goes great with sour cream and cilantro on top.

     

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  • Re: Need Chicken Casserole Recipe using Ranch Dressing

    This is as close as I have come to the K&W Ranch Chicken Casserole.  Hope this helps.

    Ranch Chicken Casserole 

    Ingredients

    4-5 boneless chicken breasts, cut into chunks

    1 family size can cream of chicken soup (condensed)

    Chopped onion (optional)

    16 oz. sour cream

    2 packets Ranch dressing mix

    1/2 box spiral pasta  

     

    Directions

    Preheat oven to 350 degrees. In a 9x13-inch baking dish, mix sour cream, chicken soup (undiluted), onion and ranch mix. Add chicken slices and coat. Bake for approximately 30-35 minutes. Meanwhile, boil pasta, drain and rinse. Spoon sauce and chicken over pasta. Top with cheddar cheese and bake until cheese is bubbly.

     

     

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