For some reason, recipe ideas like this just come to me. I’ll be sitting at work contemplating what I’m going to make for dinner, and BAM, a stroke of genius. Of course, it also has a lot to do with laziness - not wanting to go to the grocery store for the third time in a week and just working with what’s in the fridge, freezer and cupboards at home. Bacon - check; chicken boobs - check; ranch dip packets and sour cream - check and check. It’s always a delight when dinner plans just come together. Anyway, if you’re a fan of bacon (honestly, who isn’t?), chicken and Ranch flavoring, this is a must try recipe. Even if you’re not, you’ll probably still enjoy this!
1 packet Ranch dip mix
1 - 10-3/4 oz. can cream of mushroom soup
6-8 strips bacon, diced
1/2 cup diced onion
1-1/2 lbs. boneless, skinless chicken breasts, thawed and diced
3/4 cup sour cream
In a mixing bowl, combine sour cream, ranch dip mix and cream of chicken soup. In a saucepan, cook bacon; add onion and sauté until tender. Stir the bacon and onion into the sour cream mix, preserving some of the drippings, and set aside. Cook the chicken in the remaining drippings until no longer pink. Pour the sour cream mix into the pan with the chicken and cook until heated through. Serve over fettuccine noodles and garnish with cheese if desired.