Creamy Ranch Chicken - Kings Cookery

Serves

Prep time:

0:10

Cooking time:

0:15

Total time:

0:45

Ingredients

6 slices bacon

3 cups egg noodles (before cooking), see directions

4 boneless skinless chicken breast halves, cut into bite-sized pieces

2 tablespoons all-purpose flour

1 package ranch-style dressing mix, *see Note

1 1/4 cups whole milk

1 tablespoon Parmesan cheese, finely grated

Directions

CUT bacon lengthwise into narrow strips; CUT strips in quarters.

In an electric skillet, COOK bacon over medium heat until done, removing before bacon becomes crisp; DRAIN bacon on paper towel; DISCARD all but 2 tablespoons drippings.

Meanwhile, start noodles COOKING according to package directions.

Increase skillet heat to medium high; ADD chicken pieces to drippings; STIR-FRY until chicken is tender and no longer pink.

SPRINKLE flour and dressing mix over chicken; STIR in milk; reduce heat to medium; COOK and STIR until thickened and bubbly; COOK and STIR 1 minute more; STIR in bacon.

Serve chicken layered over warm noodles; sprinkle with Parmesan.

We use Hidden Valley brand buttermilk ranch dressing mix.

From Better Homes and Gardens mag (prize-tested recipes)

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 253 Calories; 9g Fat (33.6% calories from fat); 34g Protein; 7g Carbohydrate; trace Dietary Fiber; 88mg Cholesterol; 321mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Non-Fat Milk; 1 Fat.