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Betty Crocker
Chicken Helper - Crispy Ranch Dinner Kit

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5.60 oz
SKU / UPC: 016000437074


Nutrition Facts
Serving Size 1/3 cup as packaged
Servings Per Container 5
Amount Per Serving
Calories 110Calories from Fat 5
% Daily Value*
Total Fat 0.5g1%
Saturated Fat 0g0%
Trans Fat 0g 
Cholesterol 0mg 0%
Sodium 580mg24%
Total Carbohydrate 23g8%
Dietary Fiber   8%
Sugars <1g 
Protein 2g 
Vitamin A0%
Vitamin C0%
Iron 2%


Potatoes*, Wheat Flour Bleached, Corn Starch, Salt, Maltodextrin, Monosodium Glutamate, Dextrose, Guar Gum, Polydextrose, Potassium Chloride, Sugar, Buttermilk*, Roasted Garlic*, Partially Hydrogenated Soybean and/or Cottonseed Oil, Butter (Cream, Salt), Yeast, Spices, Natural and Artificial Flavor, Corn Syrup*, Mono and Diglycerides, Lactic Acid, Cheddar Cheese* (Milk, Cheese Cultures, Salt, Enzymes), Sea Salt, Calcium Lactate, Citric Acid, Hydrolyzed Corn Protein, Parsley*, Silicon Dioxide (anticaking agent), Onion*, Nonfat Milk, Yeast Extract, Artificial Color, Sodium Phosphate. Freshness preserved by Sodium Acid Pyrophosphate, Sodium Bisulfite, Citric Acid. *Dried.


For potatoes you will need: 1-1/2 cups water, 1/2 cup milk, 2 tbsp. butter. For chicken you will need: 1lb. uncooked boneless skinless chicken breasts, 1 tbsp. milk, 2 tbsp. butter, 2 tbsp. vegetable oil. Success Tips: Start with completely thawed chicken. Cut chicken before preparing the potatoes. Adjust heat setting, cook times and amount of oil as needed. Potatoes: 1. Heat water and butter to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1/2 cup milk and Potatoes until well blended. Let stand 1 minute or until liquid is absorbed; whip vigorously with fork. cover; set aside. Chicken: 2. Cut each chicken breast into 3 to 5 slices, holding knife at an angle. (Slices should be about 1/2 inch thick.) 3. Place chicken in medium bowl. Add 1 tbsp. milk to moisten. Add Seasoned Crumbs to coat chicken. 4. Heat butter and oil in 10-inch nonstick skillet over medium heat until butter is melted. Carefully add chicken to hot butter and oil; cook 4 to 6 minutes or until golden brown. Reduce heat to medium-low. Turn chicken; cook 4 to 6 minutes longer or until golden brown and centers are no longer pink (165F). Serve with potatoes. Refrigerate leftovers.