CHICKEN BACON RANCH CASSEROLE

by Sheryl

Three words that ensure a dunk slam at dinner time always? Chicken, bacon, and ranch. Put them all in a saucepan dish with soft, cheesy pasta and a creamy sauce to tie all of them together? Smash.-Slam. Dark. Dark. This popular saucepan recipe is the latest addition to the weekday lineup you never knew you wanted — and you will happily receive thanks all the time. It’s also excellent if you need a crowd-pleasant make-and-take dish or if you want anything that’s well-heated at home.

There’s no doubt that the best part about this chicken-bacon-ranch casserole dish is the short list of ingredients and the super-simple prep. There are plenty of stirring and pouring (not many chopping or fussing!) up to our alley every busy weekend. The bacon adds to the incredibly rich and creamy casserole a salt snap, while the penne pasta is the chewy, hearty part that you’ll dream about later.

Ingredients:

10 oz Rotini, cooked and drained
(12 oz) Alfredo Sauce
1/3 cup Ranch Dressing
2 1/2 cup Chicken, cooked and diced
1 cup shredded Mozzarella Cheese
1 cup shredded Cheddar Cheese
(7) strips bacon, cooked and chopped

Directions:

Step 1: Preheat at about 350 ° C.

Step 2: Add and combine the alfredo sauce and the ranch dressing in a medium bowl.

Step 3: Add and mix the shredded Mozzarella Cheese and Cheddar Cheese in another bowl.

Step 4: Prepare saucepan, fry the bottom and sides of the casserole platter with butter.

Step 5: In the prepared dish, put half of the pasta and chicken, and top with half of the sauce.

Step 6: Add and mix pasta and chicken. Pour the other half of the cheese into the mix

Step 7: Add in the rest of the pasta and chicken. Top with the half of the leftover sauce

Step 8: Layer the cheese and bacon generously over the casserole.

Step 9: Place inside the oven and cover. Bake for 30 minutes, or until melted cheese.

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