CHICKEN BACON RANCH CASSEROLE

CHICKEN BACON RANCH CASSEROLE
Ingredients

• 8 ounces rigatoni pasta
• 6 slices bacon
• 2 boneless, skinless chicken breasts, cut into thin pieces or 5 chicken thighs
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 14.5-ounce jar Alfredo sauce or Homemade Alfredo Sauce Sauce
• ⅔ cup sour cream
• 2 tablespoons ranch seasoning
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• Parsley for garnish

Instructions

Preheat oven to 375 degrees. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
Cook pasta according to package instructions and drain well.
Fry the bacon in a large skillet over medium heat.Place the bacon on paper towels to drain. Reserve bacon fat in skillet.
Brown the chicken over medium heat in the same pan with the bacon fat. Cook the chicken in batches in a single layer, turning the pieces as they brown. Once the chicken is browned and cooked on both sides, transfer it to a plate.Add the onions to the pan and cook over medium heat until soft and lightly browned around the edges. Reduce the heat, add the garlic and cook for 1 minute, stirring constantly. Remove from heat and let cool for a few minutes.
Roughly chop the bacon, reserving about 1/4 cup. In a large bowl, combine the cooked pasta.Bacon, chicken, onions, garlic, Alfredo sauce, sour cream, ranch seasoning and 1 cup mozzarella. Season with salt and pepper. Pour into the prepared baking dish.
Top with remaining cheeses and reserved bacon. Bake until cheese is melted and casserole is heated through; approx. 20-25 minutes.Top with freshly chopped parsley if desired.

Notes

Cook the bacon in the skillet or oven, but be sure to reserve the bacon fat for cooking chicken, onions, and garlic.
Cut the chicken breasts into thin, even bite-sized pieces so they cook quickly and evenly in the pan.
Any medium-sized pasta is suitable for this recipe. Think ziti, penne, rotini, or medium sized mussels.This recipe is intended to be quick and easy, but feel free to make your own Alfredo sauce. I will include a link to my Alfredo sauce in the recipe card.
If you are always short on time, use already cooked rotisserie chicken. They are always delicious and available almost everywhere.
Season with salt and pepper, but keep in mind that ranch seasoning already contains a lot of salt.I usually just season with plenty of freshly ground black pepper.
Bake the casserole long enough to melt the cheese.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze in a sturdy freezer container for up to 3 months. Thaw in the refrigerator overnight.

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