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)
This makeover "from scratch" version of the popular Creamy Ranch Chicken Casserole recipe features no processed ingredients.
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
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Preheat oven to 375 degrees F. Place chicken in one even layer on the bottom of a rectangular baking dish.
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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.
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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.
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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.
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Serve warm with your green veggie of choice and enjoy!
Recipe Notes
We recommend organic ingredients when feasible.
Here’s my recipe for homemade chicken stock.
Nutrition Facts
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One of our favorites! I prefer to precook my chicken, and we have also added brown rice (precooked) and mixed veggies to make it a full casserole! So good!
My 4yr old daughter has been bragging about the yummy chicken her mommy made for over a week. This one is a winner.
Yay!
We loved this! If I make this ahead, freeze it, then thaw overnight in the refrigerator, what is the baking time?
If it’s still cold from the fridge I would increase the cooking time until casserole is bubbly and chicken is cooked all the way through.
This was so good and kid approved!!