When my friend Marcy first told me about this recipe six year ago, I thought it sounded kinda gross, but the Mrs. (who wasn't yet the Mrs.) thought it sounded good, so I made it. She was right, and this one-pot dish has become a staple of our dinner table, especially in the fall and winter.
This is one of those recipes anyone can make, because all it requires is dumping four ingredients in a dish, stirring and cooking. One tip, though, the better the quality of Ranch dressing you use, the better. When Marcy gave me the recipe she said to use the jarred Ranch you find in the refrigerated area of the produce section of the grocery store, like Marzetti or Marianne's. I've used regular bottled Ranch, and I've found the cheap store brand leaves things a little oily. Name brand (e.g. Kraft, Hidden Valley) work fine.
1 lb chicken cut into bite-size pieces
8-10 oz Ranch dressing (see note above)
1 can WHOLE BERRY cranberry sauce (NOT the jelly kind)
1 envelope onion soup mix
1 lb egg noodles (cooked as directed)
Spray a casserole dish with cooking spray (makes clean-up a little easier). Mix the chicken, Ranch, cranberry sauce and onion soup mix in the casserole dish and bake for 30 minutes at 375 degrees.
Serve over egg noodles. For a little more balance and color, serve with a green veggie. I've found steamed broccoli is the perfect pairing.
Give this recipe a try. I'm pretty sure you and your family will like it as much as we do!
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