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Bacon Ranch Chicken

2 lbs. chicken breast

4 strips bacon, cooked and chopped

1 packet Halladay's Harvest Ranch Seasoning

2 (10.75 oz.) cans condensed cream of chicken soup

2 cup sour cream

Preheat oven to 350˚F. In a skillet, brown outside of chicken; transfer to a baking dish. Combine remaining ingredients and pour over chicken. Bake until chicken is cooked through, about 20 minutes. Serve over pasta or rice.

SIMILAR RECIPES
Bacon Ranch Chicken

Bacon Ranch Chicken

2 lbs. chicken breast

4 strips bacon, cooked and chopped

1 packet Halladay's Harvest Ranch Seasoning

2 (10.75 oz.) cans condensed cream of chicken soup

2 cup sour cream

In a skillet, brown outside of chicken; transfer to crock pot. Combine remaining ingredients and pour over chicken. Cook on low 7-8 hours or on high for 4-5 hours. Serve over pasta or rice.

BBQ Chicken Grill Packets

1 lb boneless chicken breasts or thighs, cubed.

1 red onion roughly chopped.

1 red

1 Package Halladay’s Harvest Barn Barbeque Rub for Chicken & Ribs

Shredded cheese, optional

Evenly coat chicken with BBQ Seasoning, cover and let sit in your cooler to marinate. Prepare four tin foil packets. Combine the chicken with peppers and onions and add of the mixture to each piece of tinfoil. Add 2 to 3 pieces of corn, sprinkle with salt and pepper. Seal up foil packets and cook over medium heat coals for 15 to 25 minutes. Open carefully, sprinkle with shredded cheese if desired, and enjoy!

Chicken and Farro with Blistered Tomato Sauce

Chicken and Farro with Blistered Tomato Sauce

1 Tbsp Halladays Harvest Barn Garlic Tomato Basil Dip mix

1 lb of Boned Chicken Thighs or Breasts (cut or pounded thin)

1 medium zucchini, halved and sliced diagonally

2 Tbsp. capers/ drained and chopped

1 cup cherry tomatoes, halved

1 cup of farro

2 Tbsp. Greek Yogurt

1/2 cup of water

3 Tbsp. grated Parmesan cheese

2 Tbsp.Greek Yogurt

2 cloves of garlic minced

3 Tbsp. of olive oil

Cook farro in boiling salted water for 18 to 20 minutes and drain.

Saute zucchini in 1 Tbsp. of olive oil for 4 minutes. Add chopped garlic and cook for another 2 minutes. Remove from pan.

Season chicken with 2 tsp. of Halladay's Harvest Barn Garlic Tomato Basil Seasoning and salt and Pepper to taste. In the zucchini pan, add another Tbsp. of olive oil and cook the seasoned chicken for 6 to 7 minutes per side until done.

In a second pan add another Tbsp. of olive oil and cook the halved cherry tomatoes for 1 to 2 minutes, flattening them as they cook. Add the water, chopped capers and remaining seasoning and cook for 1 to 2 more minutes until the sauce is thickened.

To the cooked farro add the Greek Yogurt, zucchini and 2 Tbsp. of cheese. Add salt and Pepper to taste.

Line your plate with the farro mixture, top with the cooked chicken and the pan sauce. Garnish with the remaining cheese.

Zesty Fiesta Chicken & Veggie Foil Packets

4 chicken breasts or thighs 7-8 oz each

1 Tbsp Halladays Harvest Barn Zesty Fiesta Dip & Seasoning Blend

15 oz can black beans, drained and rinsed

2 cups of whole kernel corn

1 cup of diced peppers

3/4 cup of salsa

1/2 cup of Monterey Jack or Mexican Cheese

Cilantro, Jalapenos or the garnish of your choice

Preheat Grill to Medium Heat. Place 4 large pieces of foil out and spray with cooking spray. Place a chicken piece on each piece of foil and season with Zesty Fiesta seasoning and salt and pepper to taste. Mix corn, beans and peppers together and top chicken with mixture. Fold in the ends to seal packets. Place packets on the grill, vegetable side down and grill for 10 minutes. Flip packets over and grill for 10 to 12 more minutes, until the chicken Is cooked through. Remove packets from the grill and carefully open foil and top with cheese. Loosely close the foil for a couple minutes to allow the cheese to melt.