Chicken Ranch Casserole

Summer. My favorite time of year. The weather is perfect (as usual here), fruit is abundant, the beach is 15 minutes away, and the boys are out of school and enjoying every day to the fullest. We try not to sign them up for too many things over the summer. To us, summer is about taking (…)

Chicken Ranch Casserole

By Matt Robinson Published: July 8, 2014

• Yield: 4-5 Servings

Summer. My favorite time of year. The weather is perfect (as usual here), fruit is abundant, the beach is 15 minutes away, and the …

Ingredients

• 1.5 lbs chicken, cubed
• 3 tablespoons taco seasoning
• 1/4 cup Ranch dressing
• 3/4 cup chicken broth
• 1/2 cup heavy cream
• 1/2 lb cooked pasta
• 6 oz. bag of spinach
• salt and pepper to taste

Instructions

1. Coat a large frying pan with a little olive oil. Place cubed chicken in pan over medium heat and sprinkle taco seasoning on top. Allow to cook without stirring for 5-7minutes. Add in ranch dressing and stir and cook chicken to doneness. Pour in chicken broth and let boil. Add in heavy cream and cook until slightly thickened. Stir in spinach and pasta. Salt and pepper to taste
   
2. **Notes** Spinach will wilt and soften as it settles into the hot casserole.
   
3. 
   

• Skill Level: Easy