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If its a little too vinegary then just add a little more sour cream and a smidgen of sugar until it balances out
1 cup milk cup sour cream cup chicken broth 2 tablespoons ranch seasoning mix, see notes 1 teaspoon EACH: parsley, mustard powder teaspoon onion powder Chicken/Toppings 6-8 strips bacon, drippings reserved 2 large boneless skinless chicken breast 2 teaspoons Italian seasoning Salt/Pepper, to taste 1 cup shredded cheddar cheese 2 green onions, diced Instructions Note: Use an oven-safe skillet for this recipe
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Our favorite way to reheat is in the oven or air fryer so it gets hot and melty, but of course you can microwave
