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Chicken Bacon Ranch Casserole

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Ingredients

4 slices bacon, diced
2 boneless, skinless chicken thighs*, cut into 1-inch chunks
1 tablespoon olive oil
1 tablespoon Ranch Seasoning and Salad Dressing Mix, or more, to taste
8 ounces rotini
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley leaves
FOR THE ALFREDO SAUCE:
2 tablespoons unsalted butter
3 cloves garlic, minced
1 cup heavy cream, or more, to taste
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste

Chicken Bacon Ranch Casserole

Directions



Enjoy! this awesomely delicious, yummy Chicken Bacon Ranch Casserole. So grab this recipe now!



Steps

1
Done

Preheat oven to 375 degrees F. Lightly oil a 9×9 baking dish or coat with nonstick spray.

2
Done

To make the alfredo sauce, melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Gradually whisk in heavy cream. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste. Set aside.

3
Done

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.

4
Done

In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and Ranch Seasoning, shaking to coat thoroughly. Add chicken to the skillet and cook, flipping once, until cooked through, about 2-3 minutes on each side; set aside.

5
Done

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

6
Done

Add pasta to the prepared baking dish and layer with chicken and alfredo sauce; sprinkle with cheeses and bacon. Place into oven and bake until bubbly and heated through, about 15-20 minutes.

7
Done

Serve immediately, garnished with parsley, if desired.

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