Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts (about 4 large)
- 1 (10.5 oz) can cream of chicken soup
- 1 (1 oz) packet dry Ranch seasoning mix
- 1/2 cup sour cream
- 2 cups shredded sharp cheddar cheese, divided
- 1/4 cup crushed butter crackers (like Ritz)
- 1/2 teaspoon black pepper
Instructions
- Step 1: Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. If the chicken breasts are very thick, slice them horizontally to create cutlets for more even cooking.
- Step 2: In a medium mixing bowl, whisk together the cream of chicken soup, sour cream, dry Ranch seasoning mix, and black pepper until completely smooth. Stir in 1 cup of the shredded sharp cheddar cheese.
- Step 3: Arrange the prepared chicken breasts in a single layer at the bottom of the greased baking dish. Pour the soup and cheese mixture evenly over the top of the chicken, ensuring all pieces are fully coated.
- Step 4: Bake uncovered for 25 minutes. After 25 minutes, remove the dish from the oven and sprinkle the remaining 1 cup of cheddar cheese and the crushed butter crackers over the top of the bake.
- Step 5: Return the dish to the oven and bake for an additional 10-15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the topping is bubbly and golden brown.
- Step 6: Remove the Cheddar Ranch Chicken Bake from the oven and let it rest for 5 minutes before serving.
Notes
- Leftovers keep beautifully; store cooled portions in an airtight container in the refrigerator for up to 3 days, or freeze the entire cooled bake tightly wrapped for up to 2 months.
- To maintain the crispy cracker topping and creamy texture, reheat individual servings in a toaster oven or standard oven at 300°F (150°C) until warmed through, about 10-15 minutes.
- Balance the richness of the bake by serving it alongside fluffy white rice or egg noodles and a simple, bright green side like steamed broccoli or a fresh garden salad.
- For the smoothest sauce and best flavor distribution, ensure the cream of chicken soup, sour cream, and dry Ranch mix are whisked completely smooth before you fold in the cold shredded cheddar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approx. 4 oz cooked chicken with topping)
- Calories: 370
- Sodium: 630mg
- Fat: 18g
- Saturated Fat: 9.5g
- Trans Fat: 0.1g
- Protein: 2g