Creamy Ranch Chicken and Carrots Recipe - Allrecipes.com
  • READY IN 30 mins

Creamy Ranch Chicken and Carrots

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    5 mins
  • COOK

    25 mins
  • READY IN

    30 mins

Directions

  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.
Kitchen-Friendly View

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.
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Reviews More Reviews

Jan 05, 2012

Soo good! My dad and my grandma loved it!

 
Nov 09, 2013

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 didn't have the other options on hand. I did have to simmer for longer since one of the pieces of chicken was still VERY rare in the inside but it still turned out pretty good!

 

4 Ratings

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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