I’m no chef – I can’t tell you that enough. So when I find (or create) a recipe at M actually loves – I’m definitely going to share it!
This “Chicken Ranch Casserole” took 30 minutes, and is impossible to ruin! Well, unless you put it in the oven and forget about it. That would be bad.
1 box of pasta (I used Whole Grain Penne)
2 cups of chopped broccoli
1 stick of butter
2 cups of chopped/shredded cooked chicken
Shredded Cheese of choice (I used 1 cup of Colby Jack)
2 Packets of Hidden Valley Buttermilk Ranch Dry Mix
Pre-heat your oven to 350F. While it’s heating up, start by cooking the pasta, and cooking the chicken.
**On Sunday, I cooked 4 chicken breasts, which is enough to last us for the week. This really cuts down on time spent cooking each night.
Melt and pour the butter into a 9×13 (ish) pan.
Add the cooked noodles.
Add the shredded cheese (type and amount is up to you!)
Add the broccoli and shredded chicken.
** For some added flavor, cook the chicken in buffalo sauce!
Top with another light layer of cheese, and 2 packets of Hidden Valley Buttermilk Ranch Dry Mix. Mix well!
Bake at 350F for 20 minutes (just until the top layer gets a little bit crispy).
Take a minute and prepare yourself for delicious greatness.
Hungry Husband Approved – JMT gave it 8/10 stars!