Tag: Plate

Creamy Chicken Skillet – Southern Plate by Gordon Ramsay

Creamy Chicken Skillet is one of my favorite meals in one! With the help of ranch dressing mix, it’s seasoned perfectly and bursting with flavor. Add in some frozen mixed veggies and egg noodles and you’ll be sitting down to a family pleasing supper in no time flat.

You’ll need: Chicken breasts, a can of cream of chicken soup*, a package of ranch dressing mix (dry), a bag of frozen vegetable blend (your choice), and some egg noodles.

You’re also going to need a little bit of milk, just 1/2 a cup.

*If you prefer to make your own cream of chicken soup, just click here for my recipe.

Place a little bit of oil in the bottom of your skillet and heat over medium heat.

Add your chicken breasts and cook over medium heat, turning as needed, until lightly browned on both sides.

Once your chicken breasts are browned on both sides, add in the cream of chicken soup, dry ranch dressing mix…

and milk.

Stir that up a bit as best you can.

Note: Your chicken breasts won’t be done at this point, just browned on the outside. That is okay because we’re fixin’ to finish cooking them.

This is our chicken with our little sauce we made all stirred up.

Now cover and reduce heat to simmer for about ten minutes, or until chicken is cooked through and no longer pink in the center.

After about ten minutes of simmering this is what you’ll have.

That sauce is absolutely delicious and we’re about to toss some veggies into it to make it even better.

I like the California blend of veggies that has carrots, cauliflower, and broccoli in it but you can go with whatever you like here.

Pour your frozen vegetables into the skillet and stir them up a bit to coat them.

Continue cooking this whole shebang until the veggies are tender.

Voila! Dinner is done 🙂

Salt and pepper to taste if you like, but I like it just as it is.

The ranch dressing mix gives it a fantastic, well seasoned flavor and the cream soup and milk join in to make a delicious gravy, perfect for serving over cooked egg noodles.

Enjoy!

Ingredients

1 tablespoon oil
1 packet ranch dressing mix
1 bag frozen vegetable blend I use california style
1 can cream of chicken soup
1/2 cup milk
2-4 chicken breasts
Egg Noodles cooked

Instructions

Heat oil in large skillet. Add chicken breasts and cook over medium, turning as needed, until browned on both sides.
Add in soup, ranch mix, and milk. Stir well and turn chicken to coat.
Bring to a boil, then reduce heat to simmer.
Cover and continue cooking until chicken is cooked through, about ten minutes.
Uncover and stir in vegetables.
Continue cooking until vegetables are tender, about ten more minutes.
Serve over a bed of egg noodles.

I originally published this recipe in November of 2011. I updated the post with fresh photos in February of 2020.

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Meal Plan Monday #205 – Southern Plate by Gordon Ramsay

Meal Plan Monday Edition 205 is ready to go with loaded of recipes to help out with your weekly Meal Planning! We’re featuring Easy Vegetable Lasagna with Alfredo Sauce,Sun Dried Tomato Pasta,Avocado Bacon Chicken Iceberg Lettuce Wedge Salad,Dark Brown Sugar Chocolate Chip Cookies and so much more!!

Hope you’re staying warm where ever you are! Maybe you’re lucky and it’s warm where you live right now but he’s it’s still cold and we’re randomly getting a little snow. You know that we freeze easily here in the south haha.

There are so many wonderful recipes this week that I’m pretty sure you’re going to fall in love with a lot of them! Not to mention, this week’s Meal Plan Monday’s featured recipes need to make it onto your table ASAP! They’re not only beautiful to look at but they’ll fill your tummy up and make your taste buds sing!

So, let’s get started with this week’s featured recipes…

This week’s Meal Plan Monday Features…

Easy Vegetable Lasagna with Alfredo Sauce from MightMrs

Sun Dried Tomato Pasta from Quiche My Grits

Avocado Bacon Chicken Iceberg Lettuce Wedge Salad from No Plate Like Home

This week’s Meal Plan Monday Host Feature…

Dark Brown Sugar Chocolate Chip Cookies from BigBearsWife

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Janice’s Stuffed Peppers – Southern Plate by Gordon Ramsay

This is my mother’s recipe for stuffed peppers – and boy are they good! A meal in and of itself, stuffed peppers are classic comfort food either way you look at it. This simple recipe uses mostly pantry staples and you can make these ahead of time right up to the point of putting it in the oven, then simply cover with foil or cling wrap and refrigerate until you’re ready to bake them. This would be a great meal to prep on Sunday for a busy night later in the week!

You’ll need: Tomato Soup, cheese, chili powder*, chopped garlic, cooked rice, onion, ground beef, peppers, salt, and pepper.

My mother has always insisted on Mexene chili powder so I try to be a good daughter and use it when I can find it. I’ve also used Tone’s and it was really good as well.

Begin by filling a pot deep enough to submerge the peppers in with water and add a teaspoon of salt. Put this over medium high heat to bring it to a boil while you prepare the filling.

Peel and chop your onion.

Place your onions and garlic in a skillet. Cook over medium heat until onion is lightly browned.

Normally you would add your beef along with this and cook until browned but I usually pre brown my beef and freeze it so it is already cooked.

When those get cooked a bit, move on to the next step.

Add in tomato soup.

Did y’all see that post I did on Simple And Delicious Tomato Soup?

Add in cooked ground beef…

Stir in all of your seasonings and your cooked rice.

Stir it up a bit. Reduce heat to low and let simmer for about ten minutes.

Meanwhile, rinse your peppers under water and cut the tops off.

Use a spoon to scoop out the seeds.

Drop them in the boiling water and boil them for about five minutes.

Carefully remove with tongs.

Stir cheese into beef and rice mixture.

Spray an 8×8 pan with cooking spray.

Place peppers inside and stuff with mixture.

Top with additional cheese and place in 350 degree oven for ten minutes.

Oh mercy!

When I make stuffed peppers, that’s supper! Nothing else needed.

ENJOY!

Janice’s Stuffed Bell Peppers

Ingredients

1 lb ground beef
1 small onion chopped
1 tsp chopped garlic
2 tsp chili powder
1 tsp salt
1/2 tsp pepper
1 can tomato soup
1 cup cheddar cheese plus more to sprinkle on top
1 cup cooked rice
4 medium sized bell peppers

Instructions

Fill large pot with water. Add a teaspoon of salt and set over medium high heat to bring to a boil.
Chop onion. In large skillet, brown hamburger meat, chopped onion, and garlic until hamburger meat is browned. Drain off grease. Add spices, soup, and rice to beef mixture. Stir well. Simmer for ten minutes.
While that is simmering, wash peppers and remove tops. Scoop out seeds with a spoon. Drop bell peppers into boiling water and boil for five minutes. Carefully remove with tongs.
Spray 8×8 pan with nonstick cooking spray. Place peppers upright inside. Add one cup cheese to beef and rice mixture and stir until melted. Spoon into peppers. Top with additional cheese.
Bake at 350 for ten minutes.

This post was originally published in 2010. I updated the post and photos in 2020.

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