Hidden Valley Ranch Chicken Casserole Rsc
Comforting, creamy, and packed with bold ranch flavor, this Hidden Valley Ranch Chicken Casserole is the ultimate weeknight dinner delight! Featuring tender shredded chicken, perfectly cooked pasta, and a velvety sauce made with cream cheese and Hidden Valley Ranch dressing mix, this casserole is layered with cheesy goodness from shredded cheddar and mozzarella. A crispy, golden panko breadcrumb topping adds the perfect crunch, while a pop of color and nutrition comes from peas or mixed veggies. Ready in just about an hour, this one-dish wonder is easy to prepare and sure to please the whole family. Perfect for busy evenings or casual gatherings, this hearty meal is a must-try for fans of creamy chicken casseroles with a flavorful twist!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 12 ounces Uncooked pasta (penne, rotini, or shells)
- 1 packet Hidden Valley Ranch dressing mix
- 8 ounces Cream cheese
- 1 cup Chicken broth
- 1 cup Sour cream
- 2 cups Cheddar cheese, shredded
- 1 cup Mozzarella cheese, shredded
- 1 cup Frozen peas or mixed vegetables
- 0.5 cup Panko breadcrumbs
- 2 tablespoons Butter, melted
- 1 tablespoon Parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Season the chicken breasts with salt and pepper on both sides.
In a large skillet, heat olive oil over medium heat. Cook the chicken breasts for 4-5 minutes per side, or until golden brown and cooked through. Remove from the skillet and let rest for 5 minutes before shredding or cutting into bite-sized pieces.
While the chicken is cooking, boil the pasta according to package instructions until al dente. Drain and set aside.
In a medium saucepan over low heat, combine the cream cheese, Hidden Valley Ranch dressing mix, and chicken broth. Stir until the cream cheese is fully melted and the mixture is smooth.
Remove the saucepan from heat and mix in the sour cream, followed by one cup of shredded cheddar cheese.
In a large mixing bowl, combine the cooked pasta, shredded chicken, creamy ranch-cheese mixture, and frozen peas or mixed vegetables. Stir until everything is evenly coated.
Transfer the mixture to the prepared casserole dish and spread it out evenly.
Sprinkle the remaining cheddar cheese, mozzarella cheese, and panko breadcrumbs evenly over the top.
Drizzle the melted butter over the breadcrumbs for a golden, crispy topping.
Bake in the preheated oven for 25-30 minutes or until the casserole is hot and bubbly, and the topping is golden brown.
Remove from the oven and let rest for 5-10 minutes before serving.
Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 1285 mg | 56% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 9.0 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 537 mg | 41% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 524 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
