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I’m Natasha, a late twenty-something, living in the South with my crazy-wonderful New Yorker husband, Anthony, our brood of soon-to-be five and our two dogs. Join us as we share our adventures, get healthy, and manage life with five kids & our two crazy pups! I hope to always leave you inspired when you stop by my little corner of the internet, I'm so glad you're here! :)




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This is so easy to make and requires only 30 minutes cooking time. Which is awesome if you're a busy mom or on the go and just need something easy to make but still packed full of flavor and it's gluten-free!

Super Easy Baked Ranch Bacon Cheddar Chicken Tender Strips 

1-2 lbs raw chicken tinder strips
1/2 lb bacon strips
2-4 packets of Ranch Dressing seasoning mix
1-2 eggs
2.5 cups of Shredded Sharp Cheddar Cheese
Olive oil (or butter/margarine)
Two bowls
Baking pan

Prep time: 20-25 minutes 

Cook time: 30 minutes 

Preheat oven to 400 degrees and then prep baking pan coating it with olive oil (or butter) and set aside.

Take one of your bowls and crack 1-2 eggs, whisk and set aside. In the other bowl, pour packets of ranch dressing seasoning mix. 

Take your chicken tinder strips and one at a time, place into the egg wash, then into ranch dressing mix and then into baking pan. 

Once you've coated all of your chicken and placed them into the baking pan, cut your bacon strips in half. Placing  one to two strips of bacon onto of the chicken.

Place into heated oven for 27 minutes.

Begin cooking your rice.

Shred 2.5 cups of sharp cheddar cheese (more you you want it extra cheesy) and set aside.

Once time is up, remove chicken from oven and then sprinkle the shredded cheese ontop of the chicken and bacon. Place back into oven for three additional minutes or until cheese is melted. 

Once the cheese is melted, remove from oven, set aside to cool just a bit and then enjoy!

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