Chicken, Bacon and Ranch Mac and Cheese

By eaglezfan6

Ingredients

• 8 oz. cooked elbow macaroni
• 1 slice applewood smoked bacon
• 8 oz. skinless, boneless chicken breast, cut into 1/2 inch pieces
• 1 tbsp. butter
• 1 tbsp. all purpose flour
• 1 1/2 cups milk
• 1/2 tsp. onion powder
• 1/3 cup condensed cream of mushroom soup undiluted
• 3/4 cup shredded six cheese Italian blend
• 1/2 tsp garlic powder
• 1/2 tsp. chopped fresh dill
• 1/2 tsp. salt
• 1/2 cup shredded Colby jack cheese

Preparation

Step 1

Cook bacon in a large non stick skillet over medium heat until crisp. Remove bacon from pan reserve drippings. Finely chop bacon; set aside. Increase heat to medium high. Add Chicken to drippings from pan; sauté 6 minutes. Melt butter in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with whisk. Combine milk and soup, stirring with whisk; gradually add milk mixture to saucepan, stirring with whisk. Bring to a boil; cook 2 minutes or until thick. Remove from heat; let stand 4 minutes. Add Italian cheese blend, onion powder, garlic powder, dill and salt, stirring until cheese melts. Stir in cooked pasta and chicken.
Preheat boiler
Spoon mixture into an 8 inch square baking dish coated with cooking spray. Sprinkle evenly with reserved bacon and Colby jack cheese. Broil 3 minutes or until cheese melts