Fiesta Ranch Chicken

Sometimes a girl just needs a super easy, not complicated, next to none hands-on-time dinner recipe. 

I love Fiesta Ranch Dip.  Have you ever tried it?  You mix it with sour cream and dip potato chips in it.    It has an awesome Mexican flavor.  Fiesta Dip was actually one of the first dips I started making and taking to parties.  Hello . . . what person can't mix a packet of seasoning with sour cream?  Once I started cooking, I started experimenting with more complex dips.  

I knew I would love the flavor of this chicken because of that Fiesta Ranch.  It might not be the most complex dish, but it has a great basic flavor that I think your family will enjoy.

Fiesta Ranch mix can be found next to the regular Ranch mix at your local grocery store.

Fiesta Ranch Chicken
adapted from: The 36th Avenue
(Printable Recipe) or (Printable with Picture)

3-4 chicken breasts
1 can cream of mushroom soup
1/2 c. sour cream
1 packet Fiesta Ranch mix
cooked rice, for serving

Preheat oven to 350 degrees.  Place chicken breasts in a 9x13-inch baking dish.  Stir together soup, sour cream and Fiesta Ranch mix.  Spread over chicken breasts.  Cover with foil and bake for 50-60 minutes (if chicken is frozen) or 35-40 minutes (if chicken is thawed) or until internal temperature reaches 165 degrees on an instant-read thermometer.  Serve over cooked rice.  Serves: 3-4.   

Jenn's Notes: I used 98% fat-free cream of mushroom soup and light sour cream.  Cream of chicken soup can be substituted for the cream of mushroom soup.  This can also be cooked in a crockpot.    

Linked up at Weekend Potluck! and Strut Your Stuff Saturday!