Recipe of the Week: Crispy Ranch Chicken
1 can cream of chicken soup
1/2 cup milk
1 envelope (1 ounce) ranch salad dressing mix
4 boneless, skinless chicken breasts
1 1/2 cups of crushed tortilla chips
2 tablespoons butter or margarine
Directions: In shallow dish, mix soup, milk, and salad dressing mix. Reserve about a cup for sauce. Dip chicken into soup mixture. Coat with tortilla chips. Place chicken on greased baking sheet. Drizzle with margarine. Bake at 400 degrees for 20 minutes or until done. In small sauce pan, heat reserved soup mixture to boiling. Serve with chicken.
Normally I put in some different suggestions and variations on the recipes, but I think this one is perfect as is. I suppose you could leave the chips out or use something else such as bread crumbs for the crispy part. Or you could use this recipe/technique with various types of sauce. Let me know if you have any good ideas!
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