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CBR: Chicken Bacon Ranch Casserole

April 10, 2018

Chicken Bacon Ranch Casserole


1 lb. bacon, fried and crumbled, grease saved

2 lbs. boneless, skinless chicken thighs

2 Tbsp. ranch seasoning mix

1 green bell pepper, diced

2 cloves garlic, minced

1 lb. bowtie pasta, cooked al dente

32 oz. Alfredo sauce

1/3 c. milk

3 Roma tomatoes, thinly sliced

4 c. shredded Italian cheese blend


Cut chicken into bite-sized cubes, coat with 1 ½ Tbsp. ranch seasoning mix. Saute in skillet with 1 Tbsp. of reserved bacon grease, bell peppers and garlic. When chicken is cooked through, drain grease and liquid from skillet. Return chicken and vegetables to skillet. Pour half the Alfredo sauce and milk into skillet with chicken. Stir in one tsp. of ranch seasoning mix. Simmer for 5 minutes. Preheat oven to 350 degrees F. Begin layering casserole with half of the remaining Alfredo sauce on the bottom of a 9x13 glass casserole dish. Then layer 1/3 of each of the following: pasta, chicken mixture and tomatoes. Use ¼ of the fried bacon. Spread 1 c. of mozzarella cheese over that layer. Repeat two more times. After the third layer, cover with the remaining Alfredo sauce, 1 cup of mozzarella cheese and remaining bacon. Bake uncovered for 30 minutes or until heated through. Remove from oven and let rest for 5 minutes before serving.

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