Ranch Pizza Casserole

How to make Ranch Pizza Casserole

1 lb. bacon

2 lb. boneless chicken thighs

2 tablespoons ranch dressing mix

1 bell pepper diced

2 clove garlic minced

1 lb. bow tie pasta cooked al dente

2 jars of Alfredo sauce

1/3 cup of evaporated milk or regular milk

3 roma tomatoes, diced

4 cups shredded Mexican cheese blend

Prepare your pasta according to its package and drain.

Fry your bacon, chop, and preserve the bacon grease.

Slice the chicken into small pieces and cover in the seasoning from the ranch.

Fry in 1-2 tablespoons of the bacon grease with garlic and bell peppers.

After the chicken is done, drain pan and leave the peppers and chicken in the pan.

Add a jar of the sauce to the pan along with the milk and a teaspoon of ranch mix.

Add half a jar of the sauce to the bottom of a large casserole dish.

Layer pasta, then sauce, then tomatoes three times.

Sprinkle each layer with a little bacon and cheese as well.

Cover the dish with sauce, cheese, and then bacon.

Allow the dish to bake for 30 minutes in a 350F preheated oven.

Cool before slicing and enjoying.

Enjoy!

SERVING SIZE: 1