Chicken Bacon Ranch Casserole
Ingredients
4 slices bacon, diced
2 boneless, skinless chicken breast, 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 cheese1/2 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. Make a salad or a side veggie dish,
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