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Ranch Chicken Patties with Creamy Cheddar Sauce

sadiebea

"These are a great quick dinner with some steamed broccoli or green beans on the side. Most everything is from the pantry. To serve, place 2 patties on a plate and spoon sauce over. Garnish with chopped green onions if desired. Quick and easy!"
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Ingredients

1 h 30 m servings 486 cals
Original recipe yields 8 servings (8 patties)

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Directions

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  1. Mix chicken, panko, saltines, sour cream, eggs, ranch dressing mix, mustard, onion, black pepper, and parsley together in a bowl until well combined. Shape chicken mixture into 8 patties, approximately 3/4-inch thick.
  2. Pour panko onto a plate, coat patties, and place on a platter. Chill for 1 hour or overnight.
  3. Coat a nonstick skillet with vegetable oil over medium heat. Cook patties until golden brown and heated through, 5 to 7 minutes per side. Place a layer of paper towels on a baking rack, transfer patties to paper towels to drain.
  4. Combine soup and broth in a saucepan; heat until just boiling, about 5 minutes. Reduce heat to low, stir sour cream and green onions into sauce. Serve patties with sauce on top.

Footnotes

  • Cook's Note:
  • If necessary, keep patties warm in a low oven before serving.

Nutrition Facts


Per Serving: 486 calories; 27.8 g fat; 34.9 g carbohydrates; 28.2 g protein; 135 mg cholesterol; 1319 mg sodium. Full nutrition

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Reviews

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These are a bit of work and take some planning ahead but they were good as written.