Chicken Bacon Ranch Casserole


If you love white pizza like the bacon chicken ranch pizza, you will love this casserole that uses all the same flavors!

1 lb. bacon, fried and crumbled, grease saved
2 lb. boneless, skinless chicken thighs, cubed
2 tablespoons of ranch seasoning
1 bell pepper, diced
2 clove garlic, minced
1 lb. bow tie pasta, cooked to al dente
2 jars of Alfredo sauce (16 oz. each)
1/3 cup of evaporated milk (or regular milk)
3 Roma tomatoes, diced
4 cups shredded Italian cheese blend
Start by getting a pound, yes, a pound of bacon fried and crumbled. Drain all the bacon grease, but reserved it for use later! While the bacon is frying get water boiling for a pound of bow tie pasta. Cook pasta to al dente. Cut 2 pounds of boneless, skinless chicken thighs or breasts into bite sized pieces. I prefer thighs. The secret to flavorful chicken, seasoning. And for this I pull out the Hidden Valley Ranch seasoning powder. Cut chicken into bite sized pieces, coat with 1 - 1.5 tablespoons of ranch seasoning. Saute in a skillet with 1 tablespoon of bacon grease along with bell peppers and garlic. When chicken is cooked completely, drain grease and liquid from skillet. Return chicken and veggies to skillet. Pour one jar of Alfredo sauce and 1/3 cup evaporated milk into skillet with chicken. Stir in one teaspoon of ranch seasoning. Simmer for five minutes. Begin layering casserole with half the remaining jar of Alfredo on the bottom of a 13 x 9 pan or two 8 x 8 pans. The layer 1/3 of each of the following pasta, chicken sauce, and tomatoes. Use 1/4 of the fried bacon. Spread 1 cup of Italian style shredded cheese over top and repeat two more times. After the cheese the third time, cover with Alfredo sauce, 1 cup of cheese and remaining bacon. Bake for 30 minutes on 350. This is pure deliciousness. If you made two smaller casseroles, freeze one instead of baking for later. You will not regret it! Spoon up pure comfort with this chicken bacon ranch casserole.


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