Chicken Ranch And Bacon Casserole
How to make Chicken Ranch And Bacon Casserole
1 pound Chicken Breast, boneless and skinless, cut into bite sized pieces
8 ounces bacon, cooked and crumbled
1 tbsp Olive Oil
1 envelope Ranch Dressing Mix
1 cup Mozzarella Cheese, shredded
¾ cup Cheddar Cheese, shredded
Salt and pepper to taste
1 jar Alfredo Sauce
8 ounces pasta, your choice, I prefer the shell macaroni or elbow macaroni
Preheat the oven to 375*
Grease a 9×9 casserole dish
Heat a skillet over medium high heat and cook the bacon, set aside on paper towels to drain once brown and crispy.
In a large ziploc bag place the ranch seasoning mix and the Olive Oil, then add in the diced, raw chicken
Shake the chicken in the bag until evenly coated
Add the chicken to the bacon skillet and cook until no longer pink
Boil a pot of water and cook the pasta according to package directions
When chicken is done, set aside to drain any excess grease
When pasta is done, drain and rinse
Place the pasta into the casserole dish
Add in the chicken and Alfredo Sauce, stir slightly
Add the shredded cheeses and bacon to the top of the casserole
Place in the oven and bake for 15 minutes or until brown and bubbly
Remove the casserole from the oven, let stand for 5 minutes
Serve hot and enjoy!
YIELD: 6 SERVING SIZE: 1
Amount Per Serving: CALORIES: 643 | TOTAL FAT: 32g | SATURATED FAT: 14g | TRANS FAT: 0g | UNSATURATED FAT: 16g | CHOLESTEROL: 143mg | SODIUM: 1424mg | CARBOHYDRATES: 34g | FIBER: 2g | SUGAR: 2g | PROTEIN: 51g
Frequently Asked Questions:
Can I use pre-cooked chicken in this recipe?
Yes, you can use pre-cooked chicken in this recipe. Simply skip the step of cooking the chicken in the skillet and add the cooked chicken directly to the casserole dish.
Can I use a different type of cheese?
Yes, you can customize the cheese in this casserole to your liking. Feel free to substitute the Mozzarella and Cheddar cheeses with your preferred cheeses such as Swiss, Monterey Jack, or Pepper Jack.
Can I use a different type of pasta?
Absolutely! While the recipe suggests shell macaroni or elbow macaroni, you can use other pasta shapes like penne, rotini, or fusilli. Use your favorite pasta or whatever you have on hand.
Can I make this casserole without pasta?
Yes, if you prefer a low-carb or gluten-free option, you can omit the pasta from the casserole. Instead, increase the quantity of chicken or add extra vegetables to create a hearty, pasta-free version of the dish.
Can I use turkey bacon instead of regular bacon?
Yes, you can use turkey bacon as a substitute for regular bacon in this recipe. It will provide a leaner option while still adding flavor to the casserole.
Can I use homemade ranch dressing mix instead of an envelope?
Absolutely! If you prefer homemade ranch dressing mix, you can use that instead of the envelope. Just make sure to adjust the quantity to match the flavor and seasoning provided by the envelope.
Can I use a different sauce instead of Alfredo sauce?
Certainly! While the recipe suggests using Alfredo sauce, you can experiment with other sauces to add different flavors. Consider using marinara sauce, garlic Parmesan sauce, or a homemade creamy sauce as alternatives.
Can I make this casserole ahead of time?
Yes, you can prepare this casserole in advance. After assembling the casserole, cover it tightly with foil or plastic wrap and refrigerate.
When ready to bake, remove from the refrigerator and bake as directed.
You may need to add a few extra minutes to the baking time since the casserole will be chilled.
Can I add vegetables to the casserole?
Yes, you can customize the casserole by adding vegetables. Chopped bell peppers, diced onions, or sliced mushrooms can be sautéed with the chicken for added texture and flavor.
You can also incorporate cooked vegetables such as peas or broccoli when combining the ingredients.
Can I freeze leftovers?
Yes, you can freeze any leftover casserole. Allow it to cool completely, then transfer individual portions or the whole casserole to freezer-safe containers or bags. Label and date the containers, and they can be stored in the freezer for up to 3 months.
Thaw in the refrigerator overnight before reheating in the oven.