Ranch Macaroni & Cheese Chicken Bake #RSC Recipe

Name: Ranch Macaroni & Cheese Chicken Bake #RSC
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce Hidden Valley Original Ranch Seasoning Mix; 2 large skinless chicken breasts; 8 ounces elbow macaroni; 1 cup plain breadcrumbs; 1 ½ cups shredded parmesan cheese; 1 ½ cups shredded sharp cheddar cheese; 10 slices light italian dry salami; 4 ½ cups whole milk; ½ cup water; 2 tablespoons flour; 3 tablespoons butter; 2 eggs; 1 teaspoon salt; 1 ½ teaspoons pepper; 1 tablespoon seasoning salt; 1 tablespoon garlic powder

Servings: persons

1 ounce Hidden Valley Original Ranch Seasoning Mix
2 large skinless chicken breasts
8 ounces elbow macaroni
1 cup plain breadcrumbs
1 ½ cups shredded parmesan cheese
1 ½ cups shredded sharp cheddar cheese
10 slices light italian dry salami
4 ½ cups whole milk
½ cup water
2 tablespoons flour
3 tablespoons butter
2 eggs
1 teaspoon salt
1 ½ teaspoons pepper
1 tablespoon seasoning salt
1 tablespoon garlic powder

1
Turn oven on to 350 degrees and grease entire 5 quart deep casserole dish with 1 tablespoon butter.
2
Use 1 tablespoon seasoning salt, 1/2 teaspoon pepper, and 1 tablespoon garlic powder to season chicken breast.
3
Place in baking dish and into oven for approximately 30 45 minutes until tender and juicy.
4
Remove from oven and cut into medium size cubes or chunks.
5
Keep drippings from baking dish then pour 1/2 cup water into dish add chicken and stir together.
6
SAUCE: In medium size sauce pan on medium heat, melt 2 tablespoons butter and stir in 2 tablespoons flour then add 1 cup milk; stir till flour has dissolved.
7
Stir in remaining 3 cups milk, salt and pepper along with 2 teaspoons Hidden Valley Ranch Original Seasoning Mix.
8
While stirring bring to a boil then set aside.
9
In a measuring cup beat 2 eggs with wire whisk then slowly pour a small amount of above milk into eggs while still whisking.
10
When mixture is smooth (should not curdle) pour into sauce pan with remaining milk.
11
Place 10 pieces of Italian dry salami on foil and place in oven on broil for 5 minutes.
12
Remove from oven then place paper towel over salami and press down while soaking up excess oils.
13
Stack salami and cut into strips.
14
Boil macaroni noodles in for approximately 8 minutes then drain.
15
In 5 quart casserole dish layer enough noodles to cover bottom add a pinch of salt and pepper, continue with 1/3 of cubed chicken, 1/2 cup parmesan and cheddar cheeses then pour 1/3 of sauce mixture over all.
16
Repeat.
17
Place dry Italian salami on top.
18
TOPPING: Blend together 1 cup bread crumbs and remaining Hidden Valley Original Seasoning Mix.
19
Sprinkle evenly on top of salami then add remaining parmesan & sharp cheddar cheeses.
20
Pour 1/2 cup milk evenly over top.
21
Bake at 350 degrees for 30 minutes.

852

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 ounce Hidden Valley Original Ranch Seasoning Mix, 2 large skinless chicken breasts, 8 ounces elbow macaroni, 1 cup plain breadcrumbs, and more.

Yes, Ranch Macaroni & Cheese Chicken Bake #RSC falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ranch Macaroni & Cheese Chicken Bake #RSC

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions