Boneless chicken breasts are smothered in a seasoned Ranch and vegetable mixture.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Melt 2 tablespoons butter in a skillet over medium heat, and saute the onions and mushrooms until tender. Mix in the wine, and continue cooking about 5 minutes, until heated through.

  • In a large bowl, mix the Ranch dressing, garlic powder, oregano, Cajun seasoning, and cayenne pepper. Stir the skillet mixture into the bowl. Mix in remaining 2 tablespoons butter, eggs, and crackers.

  • Dip the chicken breasts in the Ranch dressing mixture to coat. Arrange chicken in a medium baking dish. Cover with the remaining dressing mixture.

  • Bake 1 hour in the preheated oven, or until chicken is no longer pink and juices run clear.

Nutrition Facts

720 calories; protein 29.9g 60% DV; carbohydrates 14.5g 5% DV; fat 58.3g 90% DV; cholesterol 176.6mg 59% DV; sodium 1261.1mg 50% DV. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/05/2008
I wanted to make a decent dinner but I was low on ingredients. I took a quick look around the kitchen came back and plugged in some ingredients and up this popped. To be honest I didn't have mushrooms and I didn't have white wine. I went ahead and just doubled the onions and used red wine instead(I know). When everything was mixed together before baking I was a little worried that my "batter" mixture was like dipping the chicken in oatmeal. However I shrugged off the texture and gave it a go. I was actually pleasantly surprised. It bakes up like a casserole and is excellent over rice. The chicken came out moist and the sauce was more like a tangy stuffing with all the crushed cracker. One addition made a big difference. Before I put the "casserole" in the oven I crushed half another packet of crackers over the top. At first I thought I made a mistake because these seemed to burn but in the end it actually added a good crunch. Read More
(9)

Most helpful critical review

Rating: 3 stars
12/02/2007
I agree with those who said that this is basically a crustless chicken quiche. The spice blend is delicious. Will make again but in a crust and with the chicken chopped up. Read More
(3)
23 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
12/05/2008
I wanted to make a decent dinner but I was low on ingredients. I took a quick look around the kitchen came back and plugged in some ingredients and up this popped. To be honest I didn't have mushrooms and I didn't have white wine. I went ahead and just doubled the onions and used red wine instead(I know). When everything was mixed together before baking I was a little worried that my "batter" mixture was like dipping the chicken in oatmeal. However I shrugged off the texture and gave it a go. I was actually pleasantly surprised. It bakes up like a casserole and is excellent over rice. The chicken came out moist and the sauce was more like a tangy stuffing with all the crushed cracker. One addition made a big difference. Before I put the "casserole" in the oven I crushed half another packet of crackers over the top. At first I thought I made a mistake because these seemed to burn but in the end it actually added a good crunch. Read More
(9)
Rating: 5 stars
04/17/2004
I made some changes. I can't have spices so I left off the cajun season and ground cayenne pepper. I didn't have any mushrooms so they were left off too. But the chicken came out DELICIOUS. I agree about cutting down on the butter and I would maybe add more cracker crumbs to make it a little crispier. The sauce that it makes is wonderful. My daughter who eats like a bird had two helpings. I served it with rice. Read More
(8)
Rating: 5 stars
04/16/2004
I fixed Eric's baked chicken last night and my family told me it was the "best" chicken dish they've ever had and that I could fix it again anytime! And to top it off it was EASY!! Read More
(5)
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Rating: 2 stars
12/14/2004
I guess I must have cooked this too long....it was like eating a piece of not very flavourful chicken surrounded by some quiche. I had no sauce left just crust. I may try this again and reduce the eggs to one. Read More
(3)
Rating: 5 stars
01/25/2007
I don't know who Eric is but Thanks this is a great recipe and will become one of our weekly meals. I replaced some of the butter with olive oil and one of those heart healthy spreads and fat free ranch dressing and it was super. I take this to pot lucks and ect. Thanks again Read More
(3)
Rating: 4 stars
05/20/2012
Tasty but I would probably cut the butter next time. Left out the mushrooms. Used minced garlic instead of powder cooking lightly with the onions first. Easy enough and good flavor. Read More
(3)
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Rating: 3 stars
12/01/2007
I agree with those who said that this is basically a crustless chicken quiche. The spice blend is delicious. Will make again but in a crust and with the chicken chopped up. Read More
(3)
Rating: 3 stars
04/05/2004
I couldn't see the point in using the eggs or so much butter so I eliminated the eggs and used less than half the butter. The chicken was very moist but just okay on flavor. I've had better baked chicken with much less effort. Read More
(2)
Rating: 4 stars
04/08/2004
Tasted pretty good although it was a little bit spicy. (You may want to cut the cayenne in half.) The eggs and crackers seem to be an odd addition and formed a "crust" around the chicken. There was quite a bit of butter floating in the sauce so you might want to decrease the amount of butter. Read More
(2)