Cheddar Sauce Drizzled Ranch Chicken Patties

Ingredients 0/16

Step 1

In a large bowl, mix together the chicken, panko, crushed saltines, sour cream, eggs, ranch seasoning, mustard, onion, black pepper, and parsley until everything is well combined. Shape the mixture into about 8 patties, each around three-quarters of an inch thick.

Step 2

Pour some panko onto a plate and press each patty into it to coat both sides. Then, place the patties on a platter and pop them in the fridge to chill for at least an hour, or even overnight if you have time.

Step 3

When you’re ready to cook, heat a little vegetable oil in a nonstick skillet over medium heat. Cook the patties for 5 to 7 minutes on each side until they’re golden brown and cooked through. Once done, transfer them to a baking rack lined with paper towels to drain any excess oil.

Step 4

Meanwhile, combine the soup and broth in a small saucepan and heat it until it just starts to boil. Lower the heat and stir in the sour cream and green onions until everything is warmed through and smooth.

Step 5

Serve the patties hot, spooning the cheesy ranch sauce over the top. Enjoy!