Description
Mississippi Mud Chicken is a hearty baked chicken dinner featuring juicy chicken breasts topped with a creamy ranch and barbecue sauce, melted cheddar cheese, and crispy fried onions. It’s an easy, comforting meal that’s perfect for busy weeknights or family dinners.
Ingredients
4 boneless, skinless chicken breasts
1 cup shredded cheddar cheese
1/2 cup ranch dressing
1/2 cup barbecue sauce
1/4 cup crispy fried onions
Salt, to taste
Black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish or prepare a baking sheet.
- Season the chicken breasts with salt and black pepper on both sides and arrange them in the prepared baking dish.
- In a small bowl, whisk together the ranch dressing and barbecue sauce until smooth.
- Pour the sauce evenly over the chicken breasts, coating each one well.
- Sprinkle the shredded cheddar cheese evenly over the chicken.
- Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
- Remove from the oven and immediately sprinkle the crispy fried onions over the top.
- Serve warm with mashed potatoes, rice, roasted vegetables, or a fresh salad.
Notes
Substitute cheddar with Monterey Jack, mozzarella, or a Mexican cheese blend.
Use spicy barbecue sauce for extra heat.
Layer sliced mushrooms or onions under the chicken before baking for added texture.
Garnish with chopped green onions or fresh parsley before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
Reheat in a 350°F (175°C) oven for about 15 minutes or microwave until hot. Add fresh crispy fried onions after reheating for the best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 430 kcal
- Sugar: 10 g
- Sodium: 980 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 43 g
- Cholesterol: 135 mg
