Tag: ranch dressing mix

Chicken Bacon Ranch Casserole
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Chicken bacon ranch casserole is the ultimate in cozy comfort food!

Cooked chicken, crispy bacon, pasta, and loads of melty cheese are baked in a creamy ranch sauce.

This hearty casserole goes from the oven to the table in minutes.
Simple, filling, and delicious, chicken bacon ranch casserole is a kid-friendly dinner.

You can prep it ahead and pop it in the oven when you’re ready, making dinnertime stress-free.

Guests love this ranch chicken bacon casserole! Keep it in a crockpot and let guests help themselves.
What You’ll Need

Chicken: I use rotisserie chicken or leftover chicken breasts, but any kind of cooked chicken can be used.

Pasta: Medium pasta shapes like penne, shells, ziti, bowtie, or rotini are the perfect size for the sauce to cling to.

Ranch: I add a packet of ranch dressing mix to make this recipe quick. If you don’t have ranch seasoning mix, use the seasoning blend in the notes.

Cheesy Sauce: This recipe is all about the cheesy ranch sauce. A little bacon fat adds flavor, while broth keeps it from being too rich.

Bacon: Short on time? Buy a pack of bacon crumbles to sprinkle on top of so many recipes.

Variations

Add-Ins: Try throwing in some veggies like chopped broccoli, green peas, or frozen mixed vegetables, or top with frozen tater tots.

How to Make Chicken Bacon Ranch Casserole
1. Cook bacon until crisp (recipe below).
2. Melt cream cheese, broth, cream, and ranch seasoning. Whisk in cheese.
3. Toss the sauce with pasta and transfer to a baking dish.
4. Top with cheese and bacon and bake until bubbly.
Storing and Reheating
- Chicken bacon ranch casserole can be assembled today and kept in the fridge to be baked tomorrow.
- Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat portions in the microwave with a little milk stirred in to loosen the cheese sauce.
- Freeze portions in freezer-safe containers for up to a month. Thaw overnight in the refrigerator before reheating.
Sides for Chicken Bacon Ranch Casserole

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Chicken Bacon Ranch Casserole

Penne pasta is drenched in cheesy ranch sauce and topped with bacon and cheddar for a classic comfort meal.

Prep Time 10 minutes

Cook Time 37 minutes

Total Time 47 minutes

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Preheat oven to 375°F. Grease a 9×13 baking dish.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package directions. Drain well and set aside.

Meanwhile, in a large skillet, cook the bacon over medium heat just until crisp. Transfer the cooked bacon to a paper towel lined plate, reserving 2 tablespoons of bacon grease in the pan (add butter if needed).

Turn the heat down to medium-low and stir in the cream cheese. Whisk until smooth and melted. Gradually add in the broth and cream whisking until smooth. Stir in the ranch seasoning.

Remove from the heat and whisk in 1 cup of cheddar cheese and the parmesan cheese. Taste and season with salt & pepper if desired.

Add the drained pasta, chicken, and sauce to the prepared baking dish. Mix everything together and top with the remaining cheddar cheese. Sprinkle with bacon. Bake 20 minutes or until bubbly and cheese is melted.

Replace the ranch seasoning mix with the following:

1 tablespoon dried parsley

½ teaspoon dried dill

½ tablespoon onion powder

¾ teaspoon garlic powder

¼ teaspoon salt

¼ teaspoon pepper

1 teaspoon dried chives

Calories: 610 | Carbohydrates: 33g | Protein: 32g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 138mg | Sodium: 727mg | Potassium: 345mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1109IU | Vitamin C: 0.2mg | Calcium: 361mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Chicken, Dinner, Entree, Main Course, Pasta

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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September 17, 2024
Ranch Potatoes
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These ranch potatoes are an easy take on our fave roast potatoes recipe.

Baby potatoes are tossed in ranch seasoning and baked until they’re tender on the inside and crispy on the outside.
Budget-friendly potatoes are always on the menu and pair with everything.

Using baby potatoes (or red potatoes) means no peeling and quick prep.

Double or triple the batch and serve them all week long with chicken or meatloaf.
You’ll Need Only 4 Ingredients

Potatoes: Baby potatoes have thin skins that don’t require peeling and are less starchy than other spuds, but Yukon golds or russet potatoes will work too as long as they are cut to the same size.

Seasonings: Buy or make homemade ranch seasoning mix (and avoid the artificial flavors and preservatives). Switch out the olive oil for leftover bacon grease for a smoky flavor and to save a few more pennies!

Variations: Season your spuds to match the menu! Try using a taco seasoning, a zesty Cajun, or everything bagel blend. For extra crispy potatoes, sprinkle a little parmesan cheese on them before baking in Step 4.

How to Make Ranch Roasted Potatoes
1. Cut the potatoes in half.
2. Toss with oil and seasonings (recipe below).
3. Spread on a baking pan and bake until browned.
Storing and Reheating Ranch Potatoes
- Keep leftover ranch potatoes in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave.
- Mash leftovers and add them to garlic mashed potatoes or serve them cold tossed with a tangy lemon vinaigrette.
- Potatoes can be frozen in zippered bags for up to one month.
Delish Dipping Sauces

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Ranch Potatoes

Only 4 simple ingredients are needed to make these savory roasted ranch potatoes in the oven.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

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Preheat oven to 425°F.

Wash and dry potatoes and cut them in half.

In a large bowl toss potatoes with olive oil, ranch dressing mix, and pepper until evenly coated.

Spread potatoes into a single layer on a parchment-lined baking sheet. Bake for 25-30 minutes or until browned.

To use regular potatoes instead of baby potatoes:

Scrub potatoes with a brush, under water. No need to peel, but remove any brown parts or sprouts.

Cut each potato into about 1-1½ inch chunks.

Proceed from step 3 above.

Keep leftovers in a covered container in the fridge for up to 5 days.

Calories: 192 | Carbohydrates: 29g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 359mg | Potassium: 641mg | Fiber: 3g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 30mg | Calcium: 20mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Side Dish, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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September 9, 2024
Mississippi Chicken
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This Mississippi chicken recipe is packed with rich and savory flavor!

Super tender and flavorful, you need only 5 ingredients and minutes of prep for a tender and juicy shredded chicken with a zesty gravy!

This recipe is a twist on our popular Mississippi Pot Roast. Legend has it: a Southern home cook added a packet of ranch and gravy mix plus a handful of pepperoncini peppers to her roast to make it less spicy for her children, and a star (recipe) was born!
5 Ingredients and 5 minutes of prep – it could not be easier!

It comes out so tender and so juicy in the slow cooker.

It’s super delicious, perfect over mashed potatoes or pasta.

As the chicken is shredded, a little goes a long way, making it a budget friendly meal
Ingredients for Mississippi Chicken
- Chicken – I use boneless skinless chicken breasts; however, boneless, skinless chicken thighs work too.
- Pepperoncini – Pepperoncini peppers are sold in a jar near the pickles. They have a little heat but mellow out once cooked. The acidity from the Pepperoncinis tenderizes the meat and adds lots of flavor to the au jus gravy.
- Au Just Mix – A packet of au jus mix adds flavor and thickens the gravy slightly.
- Ranch Seasoning Mix – This is the seasoning for this recipe. If you don’t have ranch dressing mix, I’ve included a seasoning blend you can use in the notes.
- Butter – Use salted or unsalted butter in this recipe.
How to Make Mississippi Chicken

Crockpot Mississippi Chicken is so easy to make.
1. Place chicken breasts in the bottom of a 6 qt crockpot, per the recipe below.
2. Pour ½ cup of pepperoncini juice over the chicken. Sprinkle with ranch and au jus, mix evenly over the chicken, and top with pepperoncini and butter.
3. Close the lid and cook until the chicken is tender.
4. Remove the chicken and shred it with two forks before adding it back to the pot.
5. Stir Mississippi chicken before serving.
Serving Suggestions

Crock Pot Misssissippi Chicken can be served over almost any starch from potatoes, to rice to pasta. We also love to tuck it into hamburger buns, add a slice of cheese, and serve the gravy French dip style.

Leftover Chicken?

There are endless ways to use leftover Mississippi chicken!
- Leftovers can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 4 months.
- Before reheating in the microwave or stovetop, add a little chicken broth to get the tasty juices flowing again!
- Use leftovers in sandwiches, wraps, or over a salad for a hearty workday lunch!
Did your family love this Crock Pot Mississippi Chicken? Be sure to leave a rating and a comment below!
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Crock Pot Mississippi Chicken

Crock Pot Mississippi Chicken is a Southern-inspired blend of tender chicken, savory au jus, zesty ranch, and tangy pepperoncini.

Prep Time 10 minutes

Cook Time 3 hours 10 minutes

Total Time 3 hours 20 minutes

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Place the chicken breasts in the bottom of a 6-quart slow cooker.

Pour the ½ cup of pepperoncini juice over the chicken. Sprinkle the ranch dressing mix and the au jus gravy mix evenly over the chicken.

Add the pepperoncini peppers and slices of butter on top.

Place the lid on the slow cooker and set to cook on high for 3-4 hours or low for 6 to 7 hours or until the chicken is tender and reaches 165°F.

Remove the chicken and shred it with two forks. Return it to the juices in the slow cooker and stir to combine

Serve over mashed potatoes, egg noodles, or rice.

To cook in an Instant Pot, follow the directions up to step 3. Close the Instant Pot and cook on HIGH for 10 minutes, allowing for a 10-minute natural release.
Ranch dressing can be replaced with the following: 1 tablespoon dried parsley, ½ teaspoon dried dill, ¾ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon black pepper.

Calories: 470 | Carbohydrates: 2g | Protein: 49g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 468mg | Potassium: 923mg | Fiber: 1g | Sugar: 1g | Vitamin A: 876IU | Vitamin C: 28mg | Calcium: 22mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Slow Cooker

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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May 22, 2024
Mississippi Pot Roast
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This Mississippi Pot Roast recipe is a family favorite, and I love it because it’s so easy to prepare!

You only need fiveingredients and a few minutes prep time. Set it and forget it for a melt-in-your-mouth crock pot roast with rich, savory gravy

What is Mississippi Pot Roast?

The ingredients are unusual, but my family loves this recipe – roast, au jus, ranch dressing mix, and butter with pepperoncini peppers.

This Mississippi Pot Roast recipe is fork tender and has a rich, flavorful gravy (it is not spicy). It was created by home cook Robin Chapman and has been featured in the New York Times!
- Just five simple ingredients make prep a cinch for busy weeknights or lazy weekends.
- Made in a slow cooker, this is a ‘set it and forget it!’ kind of meal that practically cooks itself!
- It can be made ahead and leftovers freeze well.
Ingredients for Mississippi Pot Roast

I love this recipe because it’s so easy and so tender.

Beef Roast – My first choice for beef roast is a chuck roast with nice marbling throughout (I use the same for any pot roast). Round roast or rump roast also work as does a pork roast.

Seasonings – This roast is seasoned with dry ranch dressing mix and au jus gravy mix. You can replace the packet with your own ranch dressing mix (I often just add the ranch dressing seasonings and skip the buttermilk powder).

Pepperoncini Peppers – These are the secret ingredient! They tenderizes the meat and add flavor! Although they’re spicy out of the jar, this recipe isn’t spicy once cooked.

Butter – Half a stick of butter is added to this recipe (salted or unsalted will do). For a smoky twist, you can swap some of the butter for leftover bacon grease.

Variations – This roast is delicious on its own, but it’s even better with some added veggies like carrots, celery, or onions.

How to Make Mississippi Pot Roast

Low and slow is the way to go for super tender beef melt-in-your-mouth beef.
1. Brown: Brown the meat on both sides and transfer it to a slow cooker (recipe below).
2. Combine & Cook: Add pepperoncini juice and sprinkle the ranch and au jus mixes on top of the roast. Top with pats of butter. Cover and cook until fork tender.
3. Shred & Serve: Shred with a couple of forks and serve with the juices. (The juices can be thickened if you’d like – see recipe notes).
Searing is optional, but it adds extra flavor.

Don’t add extra liquid to the slow cooker. The juices from the roast and the butter will ensure there’s plenty of flavorful gravy to go around.

If you don’t have a slow cooker, you can still make this dish in a dutch oven. Follow my pot roast cooking times for perfect results.

If you’d like to thicken the gravy, combine two tablespoons of cornstarch with two tablespoons of water, then whisk it into the drippings. Let it cook for about 10 minutes or until thickened to your liking.
What to Serve with Mississippi Pot Roast

This crock pot Mississippi pot roast recipe is so good. Here are our favorite ways to serve it.

More Tender Beef Recipes

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Mississippi Pot Roast

Whether you make this recipe in a CrockPot or in the oven, Mississippi pot roast is a succulent, juicy, and flavorful roast!

Prep Time 15 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 25 minutes

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In a large skillet, over medium-high heat, brown the roast for about 5 minutes per side.
Place roast in the bottom of a 6-quart slow cooker and pour in the pepperoncini juice. Sprinkle the dry ranch dressing mix and au jus gravy mix over the top of the roast. Add the pepperoncini peppers and sliced butter on top of the roast.
Cover and cook on low for 8-10 hours or until the roast is fork-tender.
Once the roast is cooked, shred it with a fork and mix it into the juices in the slow cooker.
Serve over mashed potatoes, egg noodles, or rice.

Mississippi Pot Roast can be cooked on high for 4-6 hours but I prefer to cook on low for the best results. If you check your roast early and it’s tough, it likely needs more time. Opening the slow cooker frequently will add additional cook time to this recipe. Sear the roast in a large skillet for extra flavor. This is optional. Don’t add extra liquid to the slow cooker. The juices from the roast and the butter will ensure there’s plenty of flavorful gravy to go around. If you don’t have a slow cooker, you can still make this dish in a dutch oven. Follow my pot roast cooking times for perfect results. To thicken the gravy further, mix one tablespoon of cornstarch with one tablespoon of water, then whisk it into the drippings. Let it cook for about 10 minutes or until thickened to your liking.

Calories: 481 | Carbohydrates: 4g | Protein: 44g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 172mg | Sodium: 668mg | Potassium: 772mg | Fiber: 1g | Sugar: 1g | Vitamin A: 232IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Main Course, Slow Cooker

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
This Mississippi Pot Roast recipe was originally developed by Robin Chapman, Ripley, MS.
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Holly Nilsson
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April 30, 2024