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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Bacon Ranch Casserole Recipe

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This recipe for Chicken Bacon Ranch Casserole is from The Family Cookbook , 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:  
1 lb. bacon, cooked and chopped
12 oz. pasta (any kind you prefer- I used shells)
1 1/2 c. Mozzarella cheese, shredded
1 lb. boneless, skinless chicken breasts, diced
2 T. olive oil
1 med. onion, diced
1/2 T. of Adobo (found in the spanish isle)
1 tsp. pepper
salt to taste
1/2 tsp. of fresh parsley
1/2 large bottle of Ranch dressing
1/2 c. Cheddar cheese, shredded
1 & 1/2 Jar Alfredo sauce
Directions:
Directions:
Preheat oven to 375ºF. First you want to marinate your chicken pieces, take a gallon size Ziploc bag, add in the olive oil, diced RAW chicken, salt to taste, pepper, adobo, parsley. Shake until chicken is evenly coated with the seasonings. In a large skillet, over medium heat, add your marinated chicken and your diced onion and cook until no longer pink in the center. Set aside. Bowl your pasta in a separate pot, until al dente and drain well. Add your ranch dressing to the cooked pasta and toss until well coated. Grease a 9x9 baking dish. Add ranch covered pasta to the greased baking dish. Add cooked marinated chicken, HALF of the cooked bacon and the Alfredo sauce to the pasta. Toss well, Sprinkle both cheeses, remaining bacon and pop into the oven. Bake until cheese is completely melted, about 12-15 minutes.
ENJOY!

 

 

 

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