Andy M.
Certified Pretend Chef
BACON RANCH CHICKEN WITH PEPPER AND MUSHROOM
6 Strp Bacon
2 Tb Oil
1 Lb Bnls Chicken Breast/Thigh
1 Ea Red Bell Pepper, sliced
1 C Sliced Mushrooms
1 Ea Onion, Diced
½+C Ranch Dressing
1+C Cheddar Cheese, shredded
TT Salt and Pepper
Preheat the oven to 375º F.
Cook the bacon in an ovenproof skillet and remove to a plate. When cool, crumble the bacon.
Add some oil to the pan and brown the chicken lightly. Remove to a plate.
Add the pepper, mushrooms and onion to the pan and sauté until they begin to brown around the edges.
Return the chicken and crumbled bacon to the pan.
Add the dressing and toss with the chicken and veggies.
Spread the cheese over all.
Bake, uncovered, for 15-20 minutes, or until the chicken is cooked through.
Serve over rice.
Elapsed Time: 1 Hour
6 Strp Bacon
2 Tb Oil
1 Lb Bnls Chicken Breast/Thigh
1 Ea Red Bell Pepper, sliced
1 C Sliced Mushrooms
1 Ea Onion, Diced
½+C Ranch Dressing
1+C Cheddar Cheese, shredded
TT Salt and Pepper
Preheat the oven to 375º F.
Cook the bacon in an ovenproof skillet and remove to a plate. When cool, crumble the bacon.
Add some oil to the pan and brown the chicken lightly. Remove to a plate.
Add the pepper, mushrooms and onion to the pan and sauté until they begin to brown around the edges.
Return the chicken and crumbled bacon to the pan.
Add the dressing and toss with the chicken and veggies.
Spread the cheese over all.
Bake, uncovered, for 15-20 minutes, or until the chicken is cooked through.
Serve over rice.
Elapsed Time: 1 Hour
