If you follow my blog, you know I love a good casserole. Add some bacon and I’m in heaven! This casserole is literally delicious and full of flavor. Seasoned chicken, chopped bacon, Alfredo sauce, and pasta…..what else can you ask for in one dish?
Last week, I prepared this in the afternoon before the kids got home from school. Once dinner was ready, I put it in the oven and minutes later, it was on the table ready to be eaten. The kids and my husband went crazy for this and the leftovers were even better!
Not only is it a quick dinner to prepare, but it’s also pretty cheap!
Next time you are short on time, make sure you prepare this. Your family will thank you. Enjoy!
1/2 pound bacon, cooked and chopped
1 pound of chicken, skinned, cut into cubes.
1 tablespoon of olive oil
1 package of dry Ranch dressing mix
8 oz of pasta (I used shells)
1 cup mozzarella cheese, grated
1/2 cup cheddar cheese, grated
salt/pepper, to taste
14.5 oz Alfredo sauce
Preheat the oven to 375 degrees and grease a 9 x 9 baking tray.
Heat a large skillet over medium heat. Cook bacon until crisp, about 7 minutes.
Drain grease from pan and place bacon on the paper towel to absorb remaining grease from bacon.
In a gallon-sized Ziploc bag, add olive oil, cubed chicken (still raw at this point) and Ranch mixture.
Shake around the sealed bag to cover completely.
Add chicken to pan and cook until no longer pink.
In a pot of boiling water, cook pasta until al dente.
Drain the water and add the pasta to the greased baking dish.
Add the cooked chicken and the Alfredo sauce to the pasta.
Sprinkle both cheeses, the bacon and the salt/pepper on top of the Alfredo sauce and place the dish in the preheated oven.
Bake until the cheese melts and bubbles, about 15 minutes.
Remove from oven and serve! Enjoy!