By Kelly Bogard
Last week, I mentioned how I get the recipes for Texas Table Top from all kinds of places. What I didn’t tell you was that it is a group effort. When I decide on recipes, I almost always have help. Jessica and Julie usually take a few minutes from their busy days to brainstorm with me and come up with recipes that fit what is in season or for a particular event or holiday.
Julie loves to help figure out the recipe ideas, but will tell you she can’t cook. I think after seeing this recipe, you will see that she really can and just doesn’t give herself enough credit.
With school getting ready to start back, this is a great weeknight meal with very little prep. It could also be a good recipe to share with your college students as they head out into the great big world so you know they are eating well.
Place the chicken in a single layer in the bottom of a baking dish prepared with nonstick spray. If you have some chicken breasts that are pretty thick, you might want to butterfly them to thin it out.
This is sure to be a hit with any kid who likes ranch and cheese. And Julie tells me that you really don’t have to measure out the ingredients. She does it all by the way it looks and it works perfectly, too. So, even if you think you can’t cook or maybe you just want a quick and easy night, try this one out. From all of us at Texas Table Top, enjoy!
Recipe: Chicken A La Julie
Summary: Quick and easy dinner for back to school
- 4 chicken breasts
- 2 cups ranch dressing
- 2 cups colby jack cheese, shredded
- 2 tsp. parsley flakes
- ½ tsp. paprika
- ½ tsp. garlic salt
- ½ tsp. black pepper
- Preheat oven to 375 degrees.
- Pour the ranch dressing into a bowl.
- Add the cheese and mix well.
- Sprinkle in parsley flakes, paprika, garlic salt and pepper.
- Stir all together.
- Place the chicken in a large baking dish sprayed with nonstick spray.
- Pour ranch mixture over the chicken.
- Bake in the oven for 30 to 40 minutes or until chicken is cooked through.
Cooking time (duration): 0 hour(s), 40 minutes
Number of servings (yield): 4