Tasty Tuesday Part 2: Chicken Bacon Ranch Casserole

January 19, 2021

Laura Pence,

Chicken Bacon Ranch Casserole

Here’s what you need:

4 slices bacon
2 boneless, skinless chicken breasts* (cleaned and trimmed well and cubed)
1 can Campbell’s cheddar cheese soup
1 tablespoon olive oil
1 package Ranch Seasoning
1 cup Ranch Salad Dressing
8 ounces rotini, penne or bowtie pasta
1 1/2 cups freshly shredded cheddar cheese
1/2 cup freshly shredded mozzarella
2 tablespoons chopped fresh parsley leaves
One jar alfredo sauce
1 cup heavy cream

Here’s what you do:

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

To make the sauce/cheese mixture, melt butter in a saucepan over medium heat. Add jar of alfredo. Gradually whisk in heavy cream and can of cheese soup. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in mozzarella until slightly thickened, about 1-2 minutes. If the mixture is too thick, add a little milk as needed; season with salt and pepper, to taste. Set aside.

Heat oven to 400°. Place bacon in pan and bake until crisp. Drain excess fat; reserving 1 tablespoon and place in a skillet. Transfer bacon to a paper towel-lined plate.

In a gallon size Ziploc bag or bowl w lid, 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. You can also put the chicken in a crock pot and slow cook overnight. Simply shred and toss w the mixture above. (This is my favorite way, roast overnight and it falls apart).

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

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.

Serve immediately, garnished with parsley, if desired.