CHICKEN BACON RANCH CASSEROLE

Ranch chicken. Rotini pasta. Homemade alfredo sauce. And bacon. All baked to cheesy ooey gooey perfection. One bite of this and you will be hooked – I promise.

For starters, leftover rotisserie chicken would be a great way to repurpose leftovers. Store-bought alfredo sauce can also be substituted. And if you are counting your calories for the new year, you can make this sans bacon.



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. .........................................

for full instruction please see : damndelicious.net

source https://cakecooking-recipes.blogspot.com/2018/10/chicken-bacon-ranch-casserole.html