I made this delicious meal the other night and everyone loved it! Even my super picky 10 year old who eats nothing i cook!! I served with Mashed Potatoes and corn for my kids and peas for my husband!
1 tbsp. vegetable oil
4 boneless, skinless chicken breasts
1 (10.75 oz.) can cream of chicken (or mushroom) soup, undiluted
3/4 cup milk
1/2 (1 oz.) packet ranch salad dressing mix
Lightly season chicken breasts with salt and pepper.
In a large skillet, over medium-high heat, begin heating up oil. Add the chicken and cook for about 10 minutes (browning both sides.)
Take chicken out (it won’t be cooked all the way through yet.)
In the skillet, add soup, milk, and 1/2 packet of dry ranch dressing mix.
Whisk it together well until you get most of the lumps out. Bring mixture up to a boil to let it thicken. Note: If it gets too thick on you, you can always add a splash of milk or chicken broth to it to thin it out some.
Add chicken back to skillet.
Cover and reduce heat to low and allow the chicken to finish cooking for an additional 10 minutes (or until chicken is cooked through.)
Not a fan of mashed potatoes? how about some Ranch Style Rice:
Heat 2 1/4 cups water along with the remaining ranch dressing mix in a medium saucepan over medium-high heat. Bring to a boil. Stir in 1 cup uncooked regular, long-grain white rice and finish cooking according to package directions.