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Sunday, May 30, 2010

Ranch Pasta Skillet

I normally like to bake things in the oven, but when it's nearly a hundred degrees outside, I'd prefer not to heat the oven to 350 for an hour! So for the summer time, skillet meals come in handy!

I've taken my ranch chicken recipe and converted it into a rice casserole before, and I had been wondering how it would be to do the same thing using noodles, sort of like chicken helper.  So I threw some things together and voila!

It turned out pretty good.  My husband's only complaint was that it was a little salty.  So if you decide to make this, you should probably use reduced sodium soup, and you could also adjust the other ingredients to suit your taste (less seasoning, more water or milk, etc.)  But all in all, this was a great quick meal!

Recipe for Ranch Pasta Skillet:
2-3 cups egg noodles (or pasta of choice)
2 cans chicken breast (or about 3 chicken breasts shredded)
2 cups milk
3/4 cups water (use broth from chicken)
1 - 1 oz. packet of ranch salad dressing mix
1 can cream of chicken soup

Directions:  Spray skillet with cooking spray.  Place canned soup in skillet, along with about half the dressing mix.  Mix well.  Then add chicken. (If using the chicken broth from the canned chicken, no need to drain.  Just add the broth along with the chicken.)  Mix well.  Add uncooked pasta, milk, remaining dressing mix, and water (if you didn't use broth). Stir together.  Heat to boiling.  When it starts to bubble, reduce heat to medium, and cover, stirring occasionally.  Cook for about 10 minutes. Let stand for a couple of minutes before serving so the sauce can thicken.



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