Chicken Bacon Ranch Casserole

6
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In

Recipe: #29708

June 12, 2018



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Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (247.2 g)
  • Calories 718
  • Total Fat - 28.6 g
  • Saturated Fat - 10.6 g
  • Cholesterol - 246.8 mg
  • Sodium - 1028.1 mg
  • Total Carbohydrate - 76.7 g
  • Dietary Fiber - 4.2 g
  • Sugars - 27.6 g
  • Protein - 39.1 g
  • Calcium - 315.3 mg
  • Iron - 2.9 mg
  • Vitamin C - 2.8 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to375 degrees and grease a 9 x 9 baking dish.

Step 2

Heat a large skillet over medium heat. Cook bacon until crispy, about 7 minutes.

Step 3

Drain bacon grease from skillet and place bacon on paper towl to absorb remaining grease from bacon.

Step 4

In a gallon size Ziploc bag, add in the olive oil, diced chicken (raw still at this point), and Ranch mix.

Step 5

Shake around sealed bag to coat thoroughly.

Step 6

Add chicken to skillet and cook until no longer pink.

Step 7

In a pot of boiling water, cook pasta until al dente.

Step 8

Drain water and add pasta to greased baking dish.

Step 9

Add cooked chicken and Alfredo sauce to the pasta.

Step 10

Sprinkle both cheeses, bacon, and salt/pepper to the top of the Alfredo sauce and place dish into preheated oven.

Step 11

Bake until bubbly and cheese is melted, about 15 minutes.

Tips & Variations


No special items needed.

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