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…
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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).
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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.
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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)
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.
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Delicious! Simple to make.
This will be added to our family favorite list! Thanks!
Are you supposed to cook the chicken before placing the mixture on top and cooking in oven?
It all gets cooked together for 25-30 minutes.
This sounds delicious and we already make our own ranch seasoning, so we’re ahead of the game! Can’t wait to try it!
This recipe is amazing. It is quick, easy, and all in one dish. Definitely a keeper.
This works better with cooked leftover chicken. I’ve tried it with raw chicken and cooked chicken. The raw chicken isn’t thoroughly cooked after 30 minutes. Good taste,
Paulette,
I want to use pre cooked chicken as well. How long did you cook it for with the pre cooked chicken?
About 15 minutes
My kids devoured it. Even the one who declares that chicken is the worst food ever! Definitely a keeper!
This was so good! Do you have a suggestion for the best way to reheat the leftovers?
I’d say reheat in the oven for about 20-30 minutes set at about 325-350 degrees.
This was soooo good, and is easy to make! Perfect for a busy weeknight meal. I didn’t have dill, so I added some Italian seasoning. Even my super picky teenager loved it! Served with pasta and steamed broccoli.
My family loves this recipe. I add in whatever vegetables I have on hand on top of the chicken. Today was organic mixed veggies. I also subbed in chicken Left over from a whole chicken I cooked earlier in the week. It was a hit! My son’s friend even asked for seconds!