Chicken Bacon Ranch Casserole

By CheeseDiva

A delicious casserole full of flavor that will keep you coming back for more.

Ingredients

• 6 boneless skinless chicken breasts
• 1 (12 ounce) package bacon, diced
• 4 tomatoes, diced
• 1 sweet onion, diced
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 1 teaspoon Cajun seasoning, or to taste
• 1 (12 ounce) bottle Kraft(R) buttermilk Ranch dressing
• 2 (10.75 ounce) cans cream of chicken soup
• 2 (1 pound) boxes of tri-color rotini
• 2 cups shredded Mexican blend cheese

Details

Servings 12
Preparation time 30mins
Cooking time 90mins
Adapted from mantestedrecipes.com

Preparation

Step 1

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2 cups shredded Mexican blend cheese

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Preheat oven to 325 degrees F (165 degrees C).

Boil chicken breasts, drain, cut into small squares, and put aside.

Fry bacon in a large skillet over medium heat. When bacon is half done add chicken, tomatoes, onions, and olive oil. Season mixture with salt, pepper, and Cajun seasoning to taste. Fry until golden and caramelized.

While mixture is frying, add dressing, two cans of cream of chicken soup and two cans of water to medium sauce pan, stir, and let simmer.

Bring a large pot of water to a boil and cook rotini according to package directions; drain.

Stir together the pasta, the chicken soup mixture, and the chicken mixture and mix thoroughly. Pour into large casserole dish and top with cheese.

Bake in the preheated oven until casserole is bubbly and cheese is melted, about 25 minutes.

This is a really poorly written recipe. Did not know about the pasta at all until it was supposed to be added. Needed to know first of all that it had to be cooked before adding to chicken mixture. For how long should the chicken be boiled? As it was I boiled the chicken and cooked the bacon while the chicken was cooking. Then added chicken, tomatoes and onions. Would have been easier if onions were cooked after the pasta was started and the chicken boiling. Then everything would more or less ready for the oven.

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