Cheesy Chicken Ranch Squares


1 packet Hidden Valley Ranch Salad Dressing & Seasoning Mix

1 pkg. (about 1 & 1/2 lbs.) boneless, skinless chicken breasts, cut into 1 inch pieces

1 T. Ranch Dressing, plus 1/4 cup

2 T. vegetable oil

2 8 oz tubes crescent rolls

1/4 pound Monterey Jack or Muenster cheese, sliced or shredded

2 cups fresh baby spinach, roughly chopped (you could also substitute chopped brocoli)

3 eggs, plus 1 yolk

1/4 cup grated Parmesan cheese

1/4 tsp. pepper

1/2 tsp. garlic powder

1 T. whole milk


Preheat oven to 350 degrees and spray a 13X9 in. pan with nonstick cooking spray.

1. In a medium bowl, combine seasoning mix, 1 T. Ranch dressing, and cubed chicken and stir to coat.

2. In large skillet heat oil over medium-high heat until shimmering. Add chicken and cook for 5-7 minutes, stirring frequently, until no longer pink. Remove the pan and set aside.

3. Unroll one tube of crescent rolls and press the dough to fit the bottom of dish. Make sure to firmly pinch together the perforations in the dough. Place layer of cheese over the dough to cover. With slotted spoon, spread chicken over the cheese and then top with spinach.

4. In medium bowl, beat the 3 eggs (do not use the extra yolk here), Parmesan cheese, 1/4 cup Ranch dressing, and pepper together until well blended. Pour this mixture over the spinach. I also sprinkled extra Parmesan cheese and garlic salt over the spinach. Unroll the remaining dough and press into place on top of the spinach.

5. In a small bowl, beat the egg yolk together with the milk and brush this mixture over the top of the dough. Cover with aluminum foil and bake for 30 minutes. Remove cover and bake for an additional 10 minutes or untill the pastry is golden. Let stand for 10 minutes before cutting into squares.


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