I found a recipe for a Creamy Ranch Chicken on a food blog (of course) that I had been wanting to try and I have always wanted to try making homemade bread rolls on my own. So...since I was home on Monday I set out to make the two. Gabe had not napped well, since he has about eight teeth coming through at present, so at times I wanted to throw in the towel but I'm glad we both hung in there.
The Creamy Ranch Chicken did not disappoint and was soooo yummy. I'll definitely be making this one again. I was also quite pleased with myself and my rolls. They were a little on the dense side as I think I may have mixed them a little too long, but they were still yummy. There is nothing like the smell of fresh bread in the kitchen and the warm and soft goodness of a homemade buttery roll with jam on a cold wintery evening.
Creamy Ranch Chicken
adapted from Better Homes and Garden’s Quick and Easy Recipes
start to finish: 20 minutes
serves about 4
6 slices bacon
4 skinless, boneless chicken breast halves, cut into bite size pieces
2 tablespoons flour
2 tablespoons ranch dry salad dressing mix (I didn't actually have any of this so I used Ranch dressing instead)
1 1/4 cups milk
3 cups dried medium noodles(I used egg noodles)
1 tablespoon finely shredded FRESH Parmesan cheese
1. Start your water for your pasta. Cook noodles according to package directions.
2. Cut bacon into narrow strips. In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels; discard all but 2 tablespoons drippings.
3. In the same skillet, cook chicken in reserved drippings until no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over chicken; stir well to coat the chicken. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in bacon.
4. Serve the chicken over the noodles. Sprinkle with Parmesan cheese. Enjoy!
1 cup warm water
1 cup warm milk (I just heat it in the microwave for 30 seconds and let it sit while the yeast bubbled)
1/3 cup sugar
1 package yeast(2 1/4 teaspoon)
1/3 cup oil
1/2 T salt
flour (I think I ended up use 4 1/2 cups)
In mixer combine yeast, sugar, and warm water; let grow until bubbly(about 5 minutes). Add milk and mix. Mix in oil and egg. Slowly add 2 cups flour, mix and then add salt. Add 1/2 cup flour at a time until it comes away from side of bowl. Let rise in mixing bowl for about 30 minutes. Form rolls as desired and place on a greased cookie sheet. Let rise and additional 30 minutes. Bake at 400 degrees for 10-12 minutes. Brush hot rolls with melted butter. I made 2 dozen with this recipe.
Always so excited when Daddy comes home!