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Cheesy Chicken Ranch Squares

Cheesy Chicken Ranch Squares

by sunshine on June 8, 2010

I came across this recipe from another blog and I soon as I saw it I knew I had to make it!  Hello, it uses Crescent Rolls, Ranch, and cheese….three of my favorite things!  It has a really great flavor and is something different, which I’m always looking for.  I see this as being something great to take to pot lucks or to friends/people in church that you need to take a meal to.  I like to try to take things that are not your typical dishes so people aren’t eating the same types of things all the time.  This is definitely one that I don’t think many folks will have had.  This recipe is a keeper!

Cheesy Chicken Ranch Squares

Photo courtesy of Feels Like Home

Printable Recipe: Cheesy Chicken Ranch Squares


  • 1 packet (1 ounce) Hidden Valley Original Ranch® Salad Dressing & Seasoning Mix
  • 1 1/2 pounds boneless, skinless chicken breast tenders, cut into 1 inch pieces
  • 2 tablespoons vegetable oil
  • 2 8-ounce tubes (8-count each) refrigerated crescent rolls
  • 1/4 pound (6 to 8 slices) cheddar or colby jack cheese, sliced
  • 2 cups fresh baby spinach, loosely packed (2 ounces)
  • 3 eggs
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon pepper
  • 1 egg yolk, beaten


  1. Preheat oven to 350°.
  2. Lightly coat a 13x 9 baking dish with nonstick cooking spray.
  3. In a medium bowl combine Ranch mix and chicken, stirring to coat. In a large skillet, heat oil over medium-high heat until hot. Add chicken and cook, stirring frequently, until no longer pink, about 5 to 8 minutes. Remove from heat and set aside until needed.
  4. Unroll one tube of crescent rolls in the baking dish. Firmly pinch together perforations and pat dough as necessary to fit bottom of dish. Place sliced cheese, covering all dough.
  5. Using a slotted spoon, transfer chicken evenly over cheese. Layer spinach evenly over chicken.
  6. In medium bowl, beat 3 eggs, Parmesan cheese and pepper. Pour evenly over layers.
  7. Unroll second tube of crescent rolls over the top of layered ingredients. Press perforations to seal and stretch to fit. Brush beaten egg yolk over dough. Cover with foil.
  8. Bake for 40 minutes. Remove foil and continue cooking an additional 10 to 15 minutes, until golden brown. Let stand 10 minutes. Cut into squares. Serve warm.

{ 4 comments… read them below or add one }

Rhonda July 10, 2010 at 3:14 am

Hi, coming over from AR bloggers. This recipe sounds fabulous! I hope to try it next week! Thanks for sharing.


Missy December 15, 2010 at 9:49 pm

This was AMAZING!! The picture and description don't do it justice. This will be in our rotation for a long time. 🙂


Amanda May 23, 2011 at 4:38 pm

Making this soon! I love those 3 ingredients too!!


Valeroe September 6, 2011 at 10:38 pm

This was a quick and easy supper. Even better the next day as leftovers!


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