Cheesy Chicken Bacon Ranch Skillet
This meal comes together in 20 minutes. Chicken, bacon, ranch, what's not to love!
Equipment
- 1 12 inch deep skillet
- 1 6 quart pot
Ingredients
- 2 pounds chicken, cut into 1 inch cubes
- 1 tbsp butter
- 1 can cream of chicken soup
- 1 ounce package dry ranch dip seasoning such as Hidden Valley Ranch
- 2 cups milk
- 8 ounce brick of cream cheese
- 1/2 pound bacon cooked and crumbled
- 1 cup shredded monterey jack cheese
- fresh pepper to your taste
- 12 ounce bag hearty homestyle egg noodles, cooked al dente
Instructions
- Melt butter in a large skillet. Add chicken cubes to the skillet and saute until browned and cooked through.
- Combine soup, ranch seasoning, and milk in a bowl. Pour over the chicken, stir, and bring to a low bowl.
- Cut cream cheese into chunks and add to pan. Cover, turn down low, and cook for 10 minutes.
- Remove the lid and stir until the cream cheese is incorporated and the sauce is creamy. Sprinkle in Monterey Jack cheese and half of the bacon. Stir until the cheese has melted and the sauce is creamy.
- Serve over cooked wide egg noodles and sprinkle with remaining bacon crumble
Nutrition
Serving: 1cupCalories: 1109kcalCarbohydrates: 65gProtein: 82gFat: 57gSaturated Fat: 27gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.05gCholesterol: 351mgSodium: 1805mgPotassium: 634mgFiber: 3gSugar: 7gVitamin A: 107IUVitamin C: 0.1mgCalcium: 167mgIron: 6mg
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