Everyone loves a good Chicken Bacon Ranch Sandwich, but have you ever tried Chicken Bacon Ranch Sheet Pan Nachos?  Let me tell you…they are yummy!  Super easy to make, super quick to make, super easy to cleanup, and they work well as an appetizer (or as a meal for 2…guilty as charged).  The chicken is juicy and tender, the bacon is salty and crisp, and melted cheese brings it all (or holds it all) together.  My favorite part is the ranch dressing that’s drizzled over the top.  It’s not just a bottle of ranch dressing but a homemade mixture that is rich and creamy, and you will want some in every bite!

The recipe can be found here.

Start by making the ranch dressing.  Combine the ranch dressing mix, mayonnaise, sour cream, and milk in a mixing bowl.  Whisk until well combined.  Then cover and refrigerate until ready to use.

I like to let mine sit for about an hour to blend all the flavors.  I also suggest using what you have on hand as it won’t affect the flavor that much.  For example. I used light mayonnaise and soy milk but whole milk, 2%, etc. or regular mayonnaise work fine.

Next, prepare the chicken.  Preheat the oven to 350 degrees F.  Place the chicken in an oven safe dish and cover with foil.  Bake for 30-35 minutes or until an internal temperature of 165 degrees F is reached.  Remove from the oven and let cool slightly.  Then shred or cube and set aside.  Keep the oven on and preheated to 350 degrees F.

Alternately, you could use rotisserie chicken from the store.  It’s pre-cooked and delicious and will remove a lot of the prep time.

While the chicken is baking, prepare the bacon according to package instructions.  Cool slightly then chop and set aside.

Any flavor of bacon will work.  I sometimes use maple bacon or peppered bacon but original flavor or whatever you have on hand is fine.  You can also use pre-cooked bacon and heat according to package instructions to cut down on prep time.

It’s time to assemble!  Pour an entire bag of tortilla chips onto a baking sheet and spread in an even layer.

Sprinkle the shredded cheese evenly over the top.  I use 2 cups of cheddar, but you can mix and match cheese flavors or add more/less to taste.

Sprinkle the chicken evenly over the top.

Sprinkle the bacon evenly over the top.

Bake at 350 degrees F for 8-10 minutes.  You want the cheese to melt and the chicken and bacon to be warmed through.

Remove from the oven and drizzle the dressing all over the top – add as much or as little as you like.  I found it easiest to pour the dressing into a bottle and squeeze it over the nachos, but you can simply use a spoon if you don’t have a spare bottle.  The remaining dressing I set on the table for us to use while eating.

Finally, sprinkle chopped green onions over the top and enjoy!

The recipe can be found here.

I’m pretty sure we devoured the entire pan in one sitting so it’s safe to assume these are good!

Happy Cooking!

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