Today, I am sharing another tried and true chicken recipe that was a huge hit with my family, Creamy Ranch Chicken – also known as Cream Cheese Ranch Chicken. This delicious recipe can be made in the crock pot or baked in the oven. It’s simple to make, so good.
I discovered this great recipe on Food.com. It has 75 reviews with a 4 3/4 stars rating.
I had every intention of making this in the crock pot, but forgot, and didn’t get it in the slow cooker in time. I decided to go ahead and bake it in the oven instead. The end result was a fantastic dinner that everyone enjoyed…pure comfort food. I served the chicken and sauce over white rice with a side of steamed broccoli. I highly recommend serving broccoli if you decide to make this dish, the combination is wonderful. The recipe on Food.com recommends serving the chicken and sauce over egg noodles. Our youngest has an egg allergy, so I served it over rice and it was delicious.
Here are some of the great reviews for this easy recipe, made in the crock pot:
“My husband and picky kids (ages 4 and 6) gobbled this up… and it made GREAT leftovers for 2 lunches! It will definitely be added to the menu rotation 🙂“
“This is an excellent, easy meal that even my picky 7 year old liked. It was really good the next day as left-overs too! I will be making this on a regular basis!”
“I made this for some dinner guests and everyone loved it!!! A great recipe!”
“Mouthwateringly delicious!”
“This recipe was delicious. It has become part of the dinner rotation at my home. Super easy with a wonderful ‘comfort food’ taste!”
Creamy Ranch Chicken (Crock Pot Cream Cheese Ranch Chicken)
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons butter, melted (I used 4 tablespoons)
- 1 can cream of chicken soup (10 3/4 ounce)
- 8 ounces of cream cheese, cut into cubes
- 1/2 cup chicken broth (I used low sodium)
- 1 packet (1 ounce) Hidden Valley Ranch Dressing Mix
- paprika – few dashes
- 1/4 teaspoon minced garlic (I used 1/2 teaspoon)
- 1/4 teaspoon dried parsley flakes (I used 1/2 teaspoon)
- 1/8 teaspoon dried oregano (I omitted)
TIPS – BAKING IN THE OVEN
I made a few changes to the recipe, but just little ones.
- I doubled the butter, garlic and parsley and omitted the oregano.
- I followed the same instructions, but instead of using my crock pot, I placed the chicken breasts in a 9×13 baking dish, lightly sprayed with non-stick cooking spray.
- I sprinkled the breasts with paprika and the ranch dressing packet, then drizzled the melted butter on top. I used a brush to get the butter even over the chicken.
- I baked the chicken uncovered at 350 degrees f. (pre-heated), on the middle rack of the oven for about 45 minutes, then topped the chicken with the creamy sauce and placed it back in the oven uncovered for an additional 20 minutes.
- Baking times will vary depending on the size of the chicken breasts and oven. My chicken breasts were large and took longer to bake.
- I thinly sliced the chicken, serving it over rice with the sauce, with a side of steamed broccoli.
- Don’t let the ugly fool you, it may not be pretty right out of the oven…but it’s great. Be sure to mix the sauce again, in the baking dish, before serving.
- Head over to Food.com to print the recipe!
Thanks for stopping by!
Cheers!
I used Seven Seas Packet of powdered Italian dressing along with the Ranch packet. Saved time and gave it a great flavor!
Mine is cooking on the crockpot right now. Smells amazing
Click on the link:http://www.food.com/recipe/crock-pot-cream-cheese-ranch-chicken-147494
this looks similar to Hungarian Parikash – but I want the "Crock Pot" version of his recipe ??? How does It get layered in the pot.
She gives you the link to the original instructions which are meant for the crock pot under the ingredients list.