Preheat oven to 400 degrees.
Spray bottom of 9×13" baking pan with non-stick cooking spray.
Pound chicken breasts until they about about 1/4" thick (you want them to all be the same thickness so that they finish cooking at the same time).
Place chicken in a single layer in the baking pan and season with salt and pepper (sometimes I also season the chicken with a little bit of onion powder and garlic powder as well).
In a medium bowl, mix together the cream cheese, half of the shredded cheddar cheese, half of the bacon crumbles, and the dry Ranch dressing mix.
Spread the cream cheese mixture evenly over all the chicken breasts in the pan.
Top the chicken with the remaining shredded cheddar cheese.
Cook in oven for 20-25 minutes or until chicken is fully cooked (internal temperature of 165 degrees).
Remove chicken from oven and top with remaining bacon crumbles and green onion.
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