This bacon chicken ranch casserole tastes just like chicken bacon ranch pizza. Serve with salad, garlic bread, or French fries. Might be good with onions.
Ingredients
- 2 pounds skinless, boneless chicken breasts
- 1 (1 ounce) package dry ranch dressing mix (such as Hidden Valley Ranch®)
- 1 pound bacon
- 1 green bell pepper, chopped (Optional)
- 2 (15 ounce) jars Alfredo sauce, divided
- 1/3 cup milk
- 2 cloves garlic, minced
- 1 (16 ounce) package penne pasta
- 4 cups shredded mozzarella cheese
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Step 2
Arrange chicken breasts on the baking sheet.
Step 3
Bake in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Step 4
Dice chicken and place in a bowl; add ranch mix and stir until coated. Set aside.
Step 5
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon grease in the skillet. Crumble bacon into small pieces; set aside.
Step 6
Heat reserved bacon grease in the skillet; cook and stir bell pepper until slightly tender, 2 to 3 minutes. Add diced chicken, 1 jar Alfredo sauce, milk, and garlic; cook and stir until heated through, about 5 minutes.
Step 7
Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
Step 8
Pour 1/2 of the jar of remaining Alfredo sauce into a casserole dish; top with 1/2 of the penne, 1/2 of the chicken mixture, 1 1/2 cups mozzarella cheese, and 1/2 of the bacon. Repeat layering with remaining ingredients in the same order ending with 1 cup mozzarella cheese and bacon.
Step 9
Bake in the preheated oven until casserole bubbles and cheese is lightly browned, about 30 minutes.
Cook’s Note:
Any variety of pasta can be used in place of the penne. Substitute Italian cheese blend for the mozzarella cheese, if desired.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 591 | |
% Daily Value * | |
Total Fat34g | 44% |
Saturated Fat14g | 71% |
Cholesterol106mg | 35% |
Sodium1407mg | 61% |
Total Carbohydrate34g | 12% |
Dietary Fiber1g | 5% |
Total Sugars5g | |
Protein37g | |
Vitamin C8mg | 41% |
Calcium320mg | 25% |
Iron2mg | 10% |
Potassium308mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this