CHICKEN BACON RANCH CASSEROLE

Smooth, gooey and consoling! Stacked with Ranch chicken, custom made alfredo sauce and bacon. Can be set aside a few minutes!

Farm chicken. Rotini pasta. Hand crafted alfredo sauce. What's more, bacon. All prepared to mushy ooey gooey flawlessness. One nibble of this and you will be snared – I guarantee.

Presently there are a couple of ventures to this formula yet in case you're shy of time, there's a couple of alternate routes that can be taken here.

First of all, extra rotisserie chicken would be an extraordinary method to repurpose remains. Locally acquired alfredo sauce can likewise be substituted. What's more, in the event that you are checking your calories for the new year, you can make this sans bacon.

In any case, how about we be genuine here. The bacon is dependably an absolute necessity, am I right?

Also Try Our Recipe : Teriyaki Chicken Pineapple Boats

INGREDIENTS:

• 4 slices bacon, diced
• 2 boneless, skinless chicken thighs*, cut into 1-inch chunks
• 1 tablespoon olive oil
• 1 tablespoon Ranch Seasoning and Salad Dressing Mix, or more, to taste
• 8 ounces rotini
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 2 tablespoons chopped fresh parsley leaves

FOR THE ALFREDO SAUCE

• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream, or more, to taste
• 1/4 cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

1. Preheat oven to 375 degrees F. Lightly oil a 9×9 baking dish or coat with nonstick spray.
2. To make the alfredo sauce, melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Gradually whisk in heavy cream. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste. Set aside.
3. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
4. In a gallon size Ziploc bag, 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.
5. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
6. 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.
7. Serve immediately, garnished with parsley, if desired.

NOTES:

*Boneless, skinless chicken breasts can be substituted.

For more detail : bit.ly/2Ek2SkT

Read More Our Recipe : HERB ROASTED CHICKEN BREASTS