Ranch Chicken Patties with Creamy Cheddar Sauce recipe

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Ingredients

2 (12.5 fl oz) cans chicken chunks, drained
1 ½ cups panko bread crumbs
1 (4 ounce) packet saltine crackers, finely crushed
1 cup sour cream
2 eggs
½ (1 ounce) package ranch dressing mix, or to taste
1 tablespoon Dijon mustard
1 tablespoon dried onion granules
1 teaspoon ground black pepper
1 tablespoon dried parsley
1 tablespoon cooking oil, or as needed
1 (11 ounce) can condensed Cheddar cheese soup
1 cup chicken broth
1 cup sour cream
5 green onions, thinly sliced

Nutrition Info

486.3 calories
carbohydrate: 34.9 g
cholesterol: 135.1 mg
fat: 27.8 g
fiber: 1.2 g
protein: 28.2 g
saturatedFat: 12.6 g
servingSize: -
sodium: 1318.6 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix chicken, panko, saltines, sour cream, eggs, ranch dressing mix, mustard, onion, black pepper, and parsley together in a bowl until well combined. Shape chicken mixture into 8 patties, approximately 3/4-inch thick.

  2. Pour panko onto a plate, coat patties, and place on a platter. Chill for 1 hour or overnight.

  3. Coat a nonstick skillet with vegetable oil over medium heat. Cook patties until golden brown and heated through, 5 to 7 minutes per side. Place a layer of paper towels on a baking rack, transfer patties to paper towels to drain.

  4. Combine soup and broth in a saucepan, heat until just boiling, about 5 minutes. Reduce heat to low, stir sour cream and green onions into sauce. Serve patties with sauce on top.

Recipe Yield

8 patties

Recipe Note

These are a great quick dinner with some steamed broccoli or green beans on the side. Most everything is from the pantry. To serve, place 2 patties on a plate and spoon sauce over. Garnish with chopped green onions if desired. Quick and easy!

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