Who loves ranch, chicken, and a four-ingredient chicken casserole recipe where the oven does all the heavy lifting? Yes and yes please!
This recipe comes from one of our favorite cooking buddies, Monica. And let me tell you, Monica is not easy to please in the kitchen! She doesn't settle for any ole chicken casserole dish so when she tells me her Ranch Chicken hits the rotation every month at her house? I know it's a winner winner (chicken dinner, ha! Sorry, I couldn't help it...)
Serve this dish over hot cooked rice or egg noodles. Round it out with a side salad or simple steamed or roasted broccoli... or some roasted brussel sprouts (again, I can't help it, I love me a roasted brussel sprout so they constantly pop into my head as the perfect side veggie for any recipe!). Or pick up some Panera bread on your way home from the office for sauce-dipping!
Ingredients:
- 3-4 chicken breasts
- 1 can cream of mushroom soup
- 1/2 cup sour cream
- 1 packet ranch (spicy ranch or fiesta works too!)
Make It:
- Preheat oven to 350 degrees
- Layer chicken breasts into a 9 by 13 oven-safe casserole dish
- Mix the next 3 ingredients together and pour over chicken
- Bake covered with foil or lid for 30-45 minutes
- Serve over hot cooked rice or egg noodles!
Toasty Tips:
- Shorten cook time by slicing thick chicken breast in half lengthwise
- Add in a can of mushrooms
- Top with crushed french onions and bake for an additional 5 minutes at the end for a crispy crunchy addition!