Ranch Chicken Divan New Twist on a Classic #Recipe with @eMeals
Total time
Author: KP
Recipe type: Entree
Cuisine: American
- 1 lbs boneless chicken breast
- 2 x 12 oz bags of broccoli florets (steam in bag)
- 1 Tablespoon of olive oil
- 2 cloves fresh garlic diced fine
- 2 (10 oz) cans cream of chicken soup
- 1 cup shredded cheddar cheese
- 8 oz sour cream based ranch dip
- ¼ cup shredded Parmesan cheese
- 3 slices loaf bread, cubed
- 2 tablespoons melted butter
- Preheat oven to 350 degrees F.
- Heat a large stock pot over high heat. Add the oil and diced garlic until fragrant.
- Microwave broccoli for 2 minutes, drain, set aside.
- Add chicken and sauté in garlic and olive oil until brown and cooked through.
- Remove chicken from heat, set aside.
- In large bowl mix cream of chicken soup, shredded cheddar cheese, and ranch dip until well blended.
- Add soup/dip mixture into pot with chicken and stir thoroughly.
- Add steamed broccoli into pot with chicken and soup mixture, stirring thoroughly again
- Pour mixture into sprayed 11x7 baking dish
- Pat down evenly and smooth with a spatula.
- Combine the Parmesan, bread crumbs and butter and sprinkle over the top.
- Bake for about 30 to 45 minutes.
- Remove from oven and let baking dish set for 5 minutes
- Serve over brown rice
Recipe by In The Kitchen With KP at https://www.inthekitchenwithkp.com/recipes/ranch-chicken-divan-new-twist-on-a-classic-with-emeals
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