Creamy Ranch Chicken and Carrots

2

"Get a little saucy with this all-in-one skillet dish featuring chicken, rice, carrots and a creamy mushroom-ranch sauce. It's ready to serve in just 30 minutes!"

Ingredients

30 m servings 520 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 520 kcal
  • 26%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 58.2g
  • 19%
  • Protein:
  • 38.1 g
  • 76%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 1190 mg
  • 48%

Based on a 2,000 calorie diet

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
  2. Stir the soup, milk, dressing mix and carrots in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through and the carrots are tender. Serve the chicken and sauce with the rice.

Footnotes

  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

Reviews

2

Soo good! My dad and my grandma loved it!

This was really decent. The only changes I made were to substitute cream of chicken for the cream of mushroom and canned carrots instead of frozen (added for a few minutes at the end) since I d...