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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

CHICKEN BACON RANCH PASTA BAKE Recipe

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This recipe for CHICKEN BACON RANCH PASTA BAKE is from Precious Memories: Heirloom Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. cubed chicken Breast
2 (12 oz.) cans evaporated milk
1 (1 oz.) pkg Hidden Valley Ranch dry mix
6 slices bacon, chopped
1/4 tsp. pepper
Salt, to taste
1 lb. Penne pasta, cooked as directed
2 c. cheddar cheese, grated
1 c. shredded of Monterey Jack cheese
Directions:
Directions:
Combine evaporated milk, Ranch dressing and pepper in heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Simmer, uncovered, 20-25 minutes, stirring frequently. Sauce will thicken slightly. While sauce simmers, fry bacon in small frying pan until crispy, 6-8 minutes. Remove from pan and drain on plate lined with paper towels. Combine cooked pasta, chicken, bacon, and most of the cheese (reserving some to top the casserole). Add ranch sauce and mix well. Spread pasta in 9x13 glass baking dish that has been sprayed with cooking spray. Top with remaining cheese. Cover with aluminum foil and bake at 350º for 30-35 minutes or until hot and bubbly, removing foil for last 5 minutes of baking. Let rest 5 minutes before serving.
Personal Notes:
Personal Notes:
Use a store bought rotisserie chicken for ease and speed.

 

 

 

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