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1 cup milk cup sour cream cup chicken broth 2 tablespoons ranch seasoning mix, see notes 1 teaspoon EACH: parsley, mustard powder teaspoon onion powder Chicken/Toppings 6-8 strips bacon, drippings reserved 2 large boneless skinless chicken breast 2 teaspoons Italian seasoning Salt/Pepper, to taste 1 cup shredded cheddar cheese 2 green onions, diced Instructions Note: Use an oven-safe skillet for this recipe
If its a little too vinegary then just add a little more sour cream and a smidgen of sugar until it balances out
Our favorite way to reheat is in the oven or air fryer so it gets hot and melty, but of course you can microwave
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