6 Oz Bottle Hot Sauce (I used Louisiana)
1 Tbsp. Onion Powder
8 Oz Bottle Ranch or Blue Cheese Dressing
16 Oz – Grilled Chicken (I used the Fajita Chicken at Wal-Mart)
½ Cup Cheddar Cheese
2 8oz Blocks Cream Cheese
Preheat oven to 350.
Empty bottle of Hot Sause into a medium sauce pan with the onion powder, add heat till it begins to bubble.
As the sauce heats, chop the chicken, and lightly mince some of it. Add it to the Hot Sauce.
Once the sauce begins to bubble a second time, add the full bottle of ranch.
Once the pot begins to boil again, slowly add the cream cheese, mixing it thoroughly to ensure complete melting, and proper mixing.
Once all of the cream cheese is mixed, add the shredded cheddar cheese, mixing thoroughly.
Transfer mixture from the pot, to a baking bowl, add a layer of your favorite cheese to the top and heat in oven for 15 – 20 minutes.
2 cups dry Rotini Pasta, cooked to al dente, and chilled
1 chicken breast, cooked and shredded (about 1 cup)
4 stalks of celery, chopped (about 1 cup)
1 cup shredded carrot
1/2 cup bottled Ranch Dressing
2 Tbsp or more Buffalo sauce, like Frank’s Red Hot
2 Tbsp crumbled blue cheese
Mix together the ranch, blue cheese and buffalo sauce in a small bowl and set aside. Test the spiciness of the dressing and add more hot sauce to taste.
Toss the cooked and cooled pasta, shredded chicken, celery and carrot together in a large bowl.
Pour dressing over the pasta and stir until evenly coated.
Divide into bowl and serve.
2 cups small, dry pasta, cooked to al dente
2 cups shredded chicken
1 cup frozen peas, cooked
1 cup diced tomatoes
6 slices bacon, cooked and diced
1/2 cup bottled ranch dressing
1 tsp fresh cracked black pepper
Cook the pasta to al dente and allow to cool. Add chicken, bacon, peas and tomatoes and toss to combine.
Measure out bottled ranch dressing into a small bowl. Add 1 teaspoon of fresh cracked pepper and stir until combined.
Pour ranch dressing over pasta mixture and gently fold together.
Top with bacon crumbles for garnish, if desired.
1 pound bow tie pasta
1 cup Kraft Zest Italian Salad Dressing
1/2 cup Kraft Creamy Ranch
1 pound thick cut bacon, fried until crispy then cut into strips or crumbled
2 large ripe tomatoes, diced (heirlooms work great here if you can get your hands on them)
10 leaves of crispy romaine lettuce, washed / dried / and cut chopped into bite sized pieces
1 VERY small onion red onion, diced
Salt and pepper, to taste
Bring a large pot of salted water to boil. Add pasta and cook until al dente, about 10 minutes.
Drain pasta and rinse under cold water until cool.
While the water is coming to a boil, heat a skillet over medium heat, add bacon strips, and cook until crispy, about 4 minutes on each side. Transfer bacon to a paper towel lined plate.
Place cooled pasta in a large serving bowl; set aside.
In a small bowl combine zesty Italian dressing and ranch, mix well. Add dressing to pasta and toss well to coat pasta.
Add bacon, lettuce, tomato, and onion to the pasta bowl, mix well to combine, and season with salt and pepper as desired. Serve at once, or chill until needed.