HPK

CHICKEN BACON RANCH CASSEROLE #casserole #chicken

CHICKEN BACON RANCH CASSEROLE #casserole #chicken

Presently there are a couple of ventures to this formula yet in case you're shy of time, there's a couple of alternate routes that can be taken here.

First of all, extra rotisserie chicken would be an extraordinary method to repurpose scraps. Locally acquired alfredo sauce can likewise be substituted. Also, in the event that you are tallying your calories for the new year, you can make this sans bacon.

However, we should be genuine here. The bacon is dependably an unquestionable requirement, am I right?

CHICKEN BACON RANCH CASSEROLE #casserole #chicken

Also try our recipe : OVEN ROASTED LEMON PEPPER CHICKEN #lemonpapper #dinner

INGREDIENTS :
  • 4 slices bacon, diced
  • 2 boneless, skinless chicken thighs*, 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 cheese
  • 1/2 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, garnished with parsley, if desired.
Source : bit.ly/2Ek2SkT

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