A quick and simple Chicken Casserole - loaded with flavor, tender noodles, shredded chicken, and topped with crumbled bacon in a creamy Alfredo Sauce.Difficulty: Easy
Cuisine American
Keyword Chicken, Pasta
Method Oven
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 6servings
Calories 800kcal
Equipment
9" Sq. Glass Casserole
Gallon-sized plastic Bag
INGREDIENTS
½lb.Bacon - Cooked 'til crisp - then Crumbled
1lb.Chicken - Boneless/Skinless - Diced
8oz.Pasta - your choice
1Tbsp.EVOO
1packetDry Ranch Salad Dressing
1cupMozzarella Cheese - shredded
½cupCheddar Cheese - shredded
Salt/Pepper - To taste
14.5 oz.jarAlfredo Sauce
INSTRUCTIONS
Preheat the oven to 375°F. Grease a 9" x 9" casserole dish.
Cook pasta per package directions until al dente. Drain.
In a large skillet over medium heat, cook bacon until crispy, about 7 minutes.
Move bacon to a paper towel to absorb any remaining grease and crumble. Drain grease from the skillet.
In a gallon food storage bag, add the olive oil and diced raw chicken. Shake to coat thoroughly. Then add the Ranch seasoning and shake again to coat completely.
Add chicken to skillet and cook until no longer pink. (5-6 Minutes)
Add pasta, cooked chicken, and Alfredo sauce to casserole dish.
Sprinkle cheese, bacon, and salt/pepper on the top and place in the heated oven.
Bake until casserole is bubbly and cheese is melted -, about 15 minutes.
Notes
A heavy shot of Black Pepper can give this dish a lot of ZING !