Creamy, cheesy and comforting! Loaded with Ranch chicken, homemade alfredo sauce and bacon. Can be made ahead of time! Casserole Recipes Healty, Casserole Dishes, Casserole Recipes Easy, Casserole, Casserole Recipes Casserole, Popular Casserole Recipes, Casserole Recipes, Casserole Recipes For Dinner
Prep time: Cook time: Total time:
Yield: 4 Servings
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 etc.
Instructions:
First step, Preheat oven to 375 degrees F. Lightly oil a 9×9 baking dish or coat with nonstick spray.
Step 02, 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.
After it, 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.
