Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick spray or butter.
- Place chicken evenly in the prepared dish. Season lightly with salt and pepper.
- Pour ranch dressing over the chicken and toss gently to coat each piece.
- Evenly sprinkle shredded cheddar cheese over the top of the chicken mixture.
- In a small bowl, combine the panko or crushed crackers with a bit of melted butter (optional) and mix. Sprinkle this mixture evenly over the cheese.
- Bake uncovered for 25–30 minutes, or until the chicken is fully cooked (165°F internal temperature) and the topping is golden brown and crispy.
- Let rest for 5 minutes before serving.
Variations :
- Spicy Ranch Kick: Add a dash of hot sauce or chopped jalapeños for heat.
- Creamier Option: Mix in 2 tablespoons of cream cheese with the ranch for added richness.
- Southwest Style: Add a layer of corn, black beans, or taco-seasoned chicken for a Tex-Mex twist.
- Low-Carb Version: Replace breadcrumbs with crushed pork rinds or almond flour.
Tips :
- Use rotisserie chicken to save time—just shred and layer.
- Don’t overbake—chicken should stay moist and tender, not dry.
- For extra crispiness, broil the last 2–3 minutes of baking, watching closely.
- Add herbs or seasoning to the topping like garlic powder, smoked paprika, or dried parsley to enhance the flavor.
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Cheesy Ranch Chicken Bake is comfort food with a crispy finish—easy to make, loaded with flavor, and sure to become a staple in your weeknight meal rotation.
