Chicken Bacon Ranch Casserole
I made my own alfredo sauce from Brenda's recipe and used the entire amount, used bowtie pasta (more than it called for) and put in a 9x13 dish. I sprinkled on bacon after it baked. This was awesome!!!
- 4 slices bacon, cooked and chopped
- 1 lb boneless skinless chicken breasts, diced
- 1 Tbsp olive oil
- 1 packet dry ranch dressing mix
- 8 oz rotini pasta
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1 jar alfredo sauce (14.5 oz)
Preheat oven to 375 degrees and grease a 9x9 baking dish.
Heat a large skillet over medium heat. Cook bacon until brown and crispy, about 7 mins.
Drain fat and place bacon on a paper towel to absorb grease.
In a gallon ziplock bag, add in the olive oil, diced chicken (raw), and ranch mix. Shake around in bag until chicken is evenly coated.
Add chicken to skillet and cook until no longer pink. Set aside.
In a pot of boiling water, cook pasta until al dente. Drain water and add pasta to greased baking dish. Add cooked chicken and alfredo sauce. Sprinkle both cheeses, bacon, and salt/pepper to the top of the alfredo and place pan in oven.
Bake until bubbly and cheese is melted, about 15 mins.