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Halladay's Harvest BarnHarvest BarnRecipesSlow Cooker

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.

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

Preheat oven to 350F. 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.

Artichoke Herbed Chicken

Artichoke Herbed Chicken

2 Tbsp. Halladay's Chardonnay Seasoning
6 boneless chicken breasts
2 Tbsp. olive oil
1 (14.5 oz.) can marinated artichoke hearts, drained (reserve) and sliced
1 (10.5 oz.) can cream of chicken soup
cup light or regular sour cream
cup Dijon mustard
1 cup parmesan cheese, grated

Preheat oven to 350F. Season chicken with salt and pepper; sprinkle with Chardonnay seasoning. Heat oil in skillet. Brown chicken on each side, about 3 minutes. Place chicken in a 9x13-inch baking dish. Cover chicken with artichoke hearts. Whisk together soup, sour cream, mustard and reserved artichoke marinade; pour over chicken. Sprinkle with cheese. Bake about 30 minutes, until cheese is melted and sauce is bubbly.

Cheddar Bacon Ranch Dip

1 cup sour cream
1 cup mayo
cup cheddar, shredded
2 Tbsp. Halladay's Harvest Ranch Seasoning
4 slices of crisp bacon chopped fine

Combine ingredients; blend well. Let chill for two hours. Serve with your favorite chips or veggies.

Chicken Alfredo Dip

2 Tbsp. butter
2 Tbsp. Halladay's Seafood Alfredo Seasoning
4 oz. cream cheese, softened
cup sour cream
cup mayo
1 cup mozzarella cheese, shredded
cup parmesan cheese
1 cup of shredded cooked chicken

Melt butter, add Seafood Alfredo blend to hydrate and let sit for at least 10 minutes. Combine melted butter mixture with softened cream cheese, sour cream and mayo. Fold in the chicken, mozzarella and parmesan cheese. Pour into decorative pie plate or oven proof dish. Bake at 350F for 20 to 25 minutes, or until hot and bubbly. Broil for an additional 2 to 3 minutes to brown, if desired. Garnish with chopped cherry tomatoes before serving, optional.