This was really yummy! Definitely much better than the cream of chicken soup version I've always made. The ranch dressing seasoning added the perfect flavor!
8 tablespoons (1 stick) unsalted butter
1/2 cup all purpose flour
1 teaspoon kosher salt
1/2 cup sour cream
1/4 teaspoon freshly ground black pepper
32 ounces reduced sodium chicken broth
2 teaspoons of dry Ranch Dressing seasoning packet
1/4 teaspoon garlic salt
2 cups cooked shredded chicken breast (Yesterday, I put 6 chicken breasts in the crockpot with some broth, salt, and pepper. It made 5 1/2 cups of shredded chicken. Best idea ever! I basically have half of a meal already made for the next few days! Today - Hawaiian Haystacks. Tomorrow - baked chicken taquitos. The day after - balsamic chicken pasta. SO EASY!)
Steamed rice, enough for your family (I used basmati - as usual)
Whatever toppings you prefer (We do cheese, pineapple, celery, and chow mein noodles)
Place butter into a large saucepan over medium heat, stirring to melt. Slowly whisk in flour, salt and pepper until smooth and thick, for 1-2 minutes. Slowly whisk in chicken broth until smooth. Increase heat to high whisking until thick, about 2 minutes (more like 4-5 min). Add sour cream, Ranch seasoning, garlic salt, and cooked chicken breast. Stir and season accordingly. You may prefer additional, salt, pepper and garlic salt. (After I added everything and stirred it together I turned it to low and let it simmer. That helps it thicken up more).
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