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Texas Ranch Chicken

Texas Ranch Chicken

  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
Jan Kinnard

Jan Kinnard

This is a baked chicken recipe I created as a single mother one night when the cupboard seemed bare. The kids love it, and have created their own variations. Variation: In place of dressing and mozzarella cheese, use sour cream and Cheddar cheese - slices or shredded.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 543 kcal
  • 27%
  • Fat:
  • 45.8 g
  • 70%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 27.6 g
  • 55%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 863 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spread the olive oil in a 9x13 inch baking dish.
  2. Arrange chicken in the dish, and cover with the dressing. It's best to place chicken pieces close together so that the cheese and the dressing do not burn on the bottom of the pan.
  3. Bake for 20 minutes in the preheated oven. Remove from heat, top with mozzarella cheese, and return to the oven. Continue cooking for about 15 minutes, until the cheese is melted and lightly browned and the chicken is no longer pink and juices run clear.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

CINDY76541
77

CINDY76541

10/3/2006

I have a recipe almost identical to this one. For those who had problems or disappointments; This is what you do: Season all sides of chicken pieces(and yes bone in chicken works!!) with salt pepper and garlic powder; or use your fave seasonings. Place in shallow dish or bowl; and use the dressing as a Marinade! and marinate for at least one hour. Then line a baking dish with foil(dull side up)remove chicken from dressing and place in foil lined pan. Then top each piece with cheese after about 45 minutes..parmesan works best for me, and return to oven for 15 minutes until lightly golden brown. Prepared this way makes it a 5 star! PS>>remove skin from bone-in chicken pieces**

caliboo
43

caliboo

2/12/2004

After some modifications, we really enjoyed this recipe. The first time I made it, I followed the recipe exactly, and we weren't very fond of it. We thought it was rather greasy and the ranch taste was pretty strong. However, I liked the idea of it, thought it was a good blend of flavors, so I decided to attempt it again. The second time, I poured enough ranch dressing into a skillet to coat the bottom, then placed the chicken in the pan and cooked it fully on top of the stove first. Then I put the chicken in an ungreased baking dish and covered it with mozzarella cheese and placed it under the broiler until it melted. This time we had a winner!!!! We really enjoyed the meal and will have it again!!

PITA381
31

PITA381

2/12/2004

I make this recipe once a week, combining many of the suggestions of other raters. I use a quick spray of Pam, then put chicken breast tenders in my baking dish, or if I'm cooking for more than my husband and myself, I use whole chicken breasts, which I flatten by pounding. I sprinkle powdered ranch dressing (Hidden Valley makes one) over the chicken, and thanks to someone's idea, put Hormel Real Crumbled Bacon on top of that. My husband loves spicy stuff, so I chop up jalapenos and put that on top of the bacon bits. I cover my chicken with foil and bake at 325 for 45 minutes, uncover and top with a combination of mozzerella and cheddar cheese, then put back in the oven, uncovered, for another 15 minutes. This is the easiest dinner to fix, and it's so delicious. The chicken is so tender and juicy. I just made it, without the jalapenos, for my 80 year old mother and my 96 year old grandmother, and they loved it!

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