Chicken Bacon Ranch Casserole
- Preparing Time: 25 minutes
- Total Time: 45 minutes
- Served Person: 6
- salt/pepper to taste
- 1 tbsp. olive oil
- 1 cup mozzarella cheese shredded
- 1/2 cup cheddar cheese shredded
- 1 lb. boneless skinless chicken breasts diced
- 1/2 lb.â bacon, cooked and chopped
- 1 packet dry ranch dressing mix
- 8 oz. pasta (i used shells)
- 1 jar alfredo sauce (14.5 oz)
- Carbohydrate 1.18786000100416 g
- Cholesterol 79.5892624635479 mg
- Fat 15.1005842395021 g
- Fiber 0 g
- Protein 29.3650263822342 g
- Saturated Fat 7.01404780869317 g
- Serving Size 1 1 Serving (129g)
- Sodium 377.359840338876 mg
- Sugar 1.18786000100416 g
- Trans Fat 0.87145780392278 g
- Calories 263 calories
Preheat oven to 375 and grease a 8x11 baking dish. Heat a large skillet over medium heat. Cook bacon until brown and crispy, about 7 minutes. Drain fat and place bacon on a paper towel to absorb the grease. In a gallon size Ziploc bag, add in the olive oil, diced chicken (raw at this point), 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 to the pasta. 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 minutes. Remove from oven and serve!! Enjoy!!
