HOW TO COOK RANCH CHICKEN RECIPES

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DUO CRISP + AIR FRYER – CREAMY KETO CHICKEN RANCH SOUP ...



Duo Crisp + Air Fryer – Creamy Keto Chicken Ranch Soup ... image

This creamy chicken soup rendition is loaded with veggies, bacon and lots of cheesy goodness.

Provided by Instant Brands Culinary Team

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 15

4 bacon slices (chopped)
1 onion (diced)
2 celery stalks (diced)
2 garlic cloves (minced)
1 oz ranch dip seasoning mix (1 package)
3 cups sodium-reduced chicken broth
1 lb boneless skinless chicken thighs (chopped)
2 cups chopped butternut squash
1 cup cauliflower rice
1 zucchini (chopped)
1 cup shredded cabbage
1 cup 35% heavy cream
2 cups shredded Cheddar Cheese
4 oz brick-style plain cream cheese (cut into cubes)
4 green onions (thinly sliced)

Steps:

  • Add bacon to inner pot of Instant Pot Duo Crisp + Air Fryer. With lid off, Select Saute and then set to High Temperature. Cook, uncovered, for 5 to 7 minutes or until fat begins to render and bacon is crispy. Transfer bacon to paper towel-lined plate; set aside.
  • Stir in onion, celery and garlic; saute for 3 to 5 minutes or until vegetables start to soften. Sprinkle with ranch seasoning mix.
  • Slowly stir in broth with wooden spoon, scraping up any brown bits from bottom of pan. Add chicken thighs, butternut squash, cauliflower rice, zucchini and cabbage.
  • Press Cancel. Place lid on pot and lock in place to seal. Select Pressure Cook/Manual setting on High Pressure for 8 minutes.
  • When pressure cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid.
  • Stir in cream. With lid off, Select Saute and set to MEDIUM Temperature. Cook for 2 to 3 minutes or until soup is simmering.
  • Press Cancel. Select Warm setting. Gradually stir in handfuls of Cheddar and cubes of cream cheese until cheese is melted.
  • Garnish soup with reserved bacon and green onions.

TEXAN RANCH CHICKEN CASSEROLE RECIPE: HOW TO MAKE IT



Texan Ranch Chicken Casserole Recipe: How to Make It image

Every time I serve this creamy chicken ranch casserole, it gets rave reviews. The recipe was passed down to me and is so good! It's really easy to make, freezes well and has just a touch of heat. If your family likes more, add some jalapenos! —Kendra Doss, Smithville, Missouri

Provided by Taste of Home

Categories     Dinner

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 8 servings.

Number Of Ingredients 13

1 large onion, finely chopped
2 celery ribs, finely chopped
1 medium green pepper, finely chopped
1 medium sweet red pepper, finely chopped
1 tablespoon canola oil
1 garlic clove, minced
3 cups cubed cooked chicken breast
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 tablespoon chili powder
12 corn tortillas (6 inches), cut into 1-inch strips
2 cups shredded reduced-fat cheddar cheese, divided

Steps:

  • In a large skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes and chili powder., Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Nutrition Facts : Calories 329 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 719mg sodium, CarbohydrateContent 31g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 26g protein. Diabetic Exchanges 3 lean meat

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