Creamy Ranch Chicken Casserole (made from scratch)

I saw a recipe circling the internet the other day for Creamy Ranch Chicken Casserole that people were pretty excited about trying. I followed the link and noticed the recipe called for several highly processed ingredients…

• Packet of Ranch Seasoning
  INGREDIENTS: Maltodextrin, buttermilk, salt, monosodium glutamate, lactic acid, dried garlic, dried onion, spices, citric acid, less than 2% of: calcium stearate, artificial flavors, xanthan gum, carboxymethylcellulose (this one may look like a typo, but it’s not), guar gum, natural flavors (soy).
  
  
• Cream of Chicken Soup
  INGREDIENTS: Chicken stock, modified food starch, contains less than 2% of: chicken fat, chicken meat, cream (milk), wheat flour, salt, vegetable oil, dehydrated whey, water, whey protein concentrate, yeast extract, flavoring, beta-carotene, soy protein isolate, sodium phosphate, celery extract, dehydrated chicken, onion extract.
  
• Ritz Crackers
  INGREDIENTS: unbleached enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate {vitamin b1}, riboflavin {vitamin b2}, folic acid), soybean oil, sugar, partially hydrogenated cottonseed oil (a.k.a. trans fat), salt, leavening (baking soda and/or calcium phosphate), high fructose corn syrup, soy lecithin, malted barley flour, natural flavor; contains wheat, soy.
  

I think we can do family dinner without artificial flavors, factory-farmed chicken, high fructose corn syrup, and partially hydrogenated oils (a.k.a. trans fat). Yes, it’s a little more work… but not that much and worth it for the health of our families! Here’s how in this makeover “from scratch” version of that ever-so-popular Creamy Ranch Chicken Casserole recipe. Let me know how it goes! :)

Creamy Ranch Chicken Casserole (made from scratch)

5 from 6 votes

Course: Dinner

Dietary Restriction: Egg Free, Peanut/Tree-Nut Free

Servings (Adjust to suit): 6

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Ingredients

• 2 pounds chicken tenderloins, boneless
• 4 tablespoons butter
• 1/4 cup whole-wheat flour
• 1 tablespoon dried parsley
• 1/2 teaspoon dried dill
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon dried basil
• 1/4 teaspoon pepper
• 1 1/2 cups chicken stock, we use homemade
• 3/4 cup sour cream
• 3/4 cup cheddar, freshly grated
• 2 cups whole-wheat crackers, crushed (I used a combination of Triscuits, Multi-seed Original and Ak-mak ... great way to clean out your pantry!)

Instructions

1. Preheat oven to 375 degrees F. Place chicken in one even layer on the bottom of a rectangular baking dish.

2. In a medium skillet over medium heat, melt the butter. Whisk in the flour and stir until it begins to turn golden brown (this is called making a roux). Whisk in all the spices and cook for another 30 to 60 seconds.

3. Pour in the stock and bring to a boil. Turn down to a simmer and stir occasionally until sauce thickens to the consistency of a thick gravy, 5 to 10 minutes. Turn off the heat and mix in the sour cream and cheese.

4. Spoon the sauce over top of the chicken, sprinkle with the cracker crumbs, and bake until golden brown on top, about 25 to 30 minutes. Finish under the broiler for 1 to 2 minutes if necessary to brown the crackers at the end.

5. Serve warm with your green veggie of choice and enjoy!

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Recipe Notes

We recommend organic ingredients when feasible.
Here's my recipe for homemade chicken stock.