Crispy Ranch Chicken

This chicken recipe came from an early 2000s Campbell's soup cookbook and it was the first whole meal my sister and I cooked together as kids. We've made it ever since.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400 degrees and prepare a baking sheet.

Step 2

Empty the can of cream of chicken soup and the ranch powder into a medium sauce pan and mix until combined.

Step 3

Take a quarter of the mixture and put it in a shallow bowl or pie plate.

Step 4

In another shallow bowl or pie plate, crush up the tortilla chips. The finer the crumb the better they stick to the chicken, but too fine and the chicken doesnt get crispy so I don't recommend using a food processor.

Step 5

Prepare the chicken by either butterflying it or cutting it it half length ways. Coat the chicken in the condensed soup mixture and then the crushed chips and place on the baking sheet (you may need to take out more soup mixture from the pot or crushed more chips if you run out). Discard any excess coating mixture after all the chicken is all coated.

Step 6

Bake the chicken in the oven for 20 minutes or until the internal temperature ready 165F.

Step 7

While the chicken is baking, add the milk to the pot and heat it on the stove. Note: the sauce is the best part, I recommend making extra :)

Step 8

Once the chicken is cooked and the sauce is hot, searve with rice and enjoy!