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Showing posts with label BAKED › CASSEROLE › CHICKEN › MAIN DISH. Show all posts

RECIPE - FIESTA RANCH CHICKEN PASTA SALAD

FIESTA RANCH CHICKEN PASTA SALAD

Fiesta Ranch Chicken Pasta Salad is full of fresh southwestern flavors with black beans, corn, cheese and tomatoes. Hearty chicken salad recipe topped with Fritos!


 Prep Time 15 minutes
 Cook Time 10 minutes
 Total Time 25 minutes
 Servings 15
 Author Butter With A Side of Bread

Ingredients

  • 1 pkg. of pasta rotini, bowtie, tri-colored, etc
  • 3 boneless chicken breasts cooked and diced (I usually use a rotisserie chicken)
  • 1 packet taco seasoning mix
  • 1 can black beans drained and rinsed
  • 1 can kidney beans drained and rinsed
  • 1 package frozen corn
  • 1 onion chopped
  • 1 green pepper chopped
  • 1 can of olives sliced
  • 2 cups grated cheddar cheese
  • 2 tomatoes chopped
  • 1 pkg Frito Corn Chips (for topping)

SALAD DRESSING

  • 2 cups mayonnaise
  • 1 cup buttermilk
  • 1 pkg Hidden Valley Fiesta Ranch Dressing Mix

Instructions

  1. Cook pasta, drain and cool. Combine with all of the other ingredients in a large mixing bowl, and then mix up the dressing.
  2. Whisk all of the dressing ingredients together in a small bowl until smooth. 
  3. Add dressing to the salad and keep refrigerated until ready to serve. Right before serving, add in Frito corn chips to taste. Enjoy!
  4. Read More here

Recipe - Chicken Bacon Ranch Casserole

Creamy, cheesy and comforting! Loaded with Ranch chicken, homemade alfredo sauce and bacon. Can be made ahead of time!

YIELD: 4 SERVINGS



INGREDIENTS:

4 slices bacon, diced
2 boneless, skinless chicken thighs*, cut into 1-inch chunks
1 tablespoon olive oil
1 tablespoon Ranch Seasoning and Salad Dressing Mix, or more, to taste
8 ounces rotini
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley leaves

FOR THE ALFREDO SAUCE
2 tablespoons unsalted butter
3 cloves garlic, minced
1 cup heavy cream, or more, to taste
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste

Notes:
*Boneless, skinless chicken breasts can be substituted.

DIRECTIONS:

  1. Preheat oven to 375 degrees F. Lightly oil a 9×9 baking dish or coat with nonstick spray.
  2. To make the alfredo sauce, melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Gradually whisk in heavy cream. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste. Set aside.
  3. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
  4. Visit Chicken Bacon Ranch Casserole @ damndelicious.net for full directions.
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