Creamy Ranch Chicken

My Sister came home from Ohio for Thanksgiving. We are basically the complete opposites when it comes to cooking. I like to try out new things and tweak existing recipes; she can make Raman noodles. That's about all. (I love you Kayla, but you know its true)

Anyway, I offered to help her with a simple recipe that she saw in one of my cookbooks. Here's how it went: I went out and bought all the ingredients, I prepped, she went to visit some family and friends and showed back up when the food was done. C'est la vie.

The food was yummy, simple, and quick, so why not share anyway. This is from the 'Better Homes and Gardens: Quick Fix Family Favorites' book.

Creamy Ranch Chicken

6 slices bacon - I used applewood
4 skinless, boneless chicken breast halves - cut into bite sized pieces
2 tablespoons flour
2 tablespoons ranch dry salad dressing mix
1 and 1/4 cups milk
3 cups dried egg noodles
1 tablespoon finely shredded Parmesan cheese

Cut bacon into narrow strips. In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels and discard all but 2 tablespoons drippings.

In the same skillet, cook chicken in reserved drippings until no longer pink, turning to brown evenly. Sprinkle flour and ranch dressing mix over chicken; stir well. Stir in milk. Cook and stir until thickened and bubbly. Stir in bacon and cook 1 minute more.

Meanwhile, cook noodles according to package directions. Serve chicken mixture with noodles; sprinkle with Parmesan.


~Nicole