This is one of my favorite dishes and great to share with friends & family…
Ingredients
- 5 slices bacon, cooked and chopped
- 1 lb. boneless, skinless chicken breasts, diced & shredded
- 1 tbsp. olive oil
- 1 packet dry (I use Hidden Valley) Ranch dressing mix
- 8 oz. Rotini/Penne pasta (can substitute with any other pasta you desire)
- 1 cup Mozzarella cheese, shredded
- 1/2 cup Cheddar cheese, shredded
- Salt/Pepper to taste
- 1 can of Cream of Chicken Soup
- 1/2 cup of heavy cream
- 1/2 cup of chicken broth (I use Swanson’s)
- 6 oz Shredded parmesan Cheese
- use fresh parsley for garnish if you like!
Instructions
- Preheat oven to 375 and grease a 9 x 9 baking dish.
- Heat a large skillet over medium heat. Cook bacon until brown and crispy, about 7 minutes.
- Drain fat and place bacon on a paper towel to absorb the grease.
- In a gallon size Ziploc bag, add in the olive oil, diced chicken (raw boneless breasts at this time), and Ranch mix. Shake around in bag until chicken is evenly coated.
- Add Chicken to Skillet and cook until Chicken is fully cooked. Set aside.
- In a pot of boiling water, cook pasta until Al Dente.
- Drain water and add pasta to greased baking dish.
- Add cooked chicken and can of Cream of Chicken Soup with 1/2 cup of heavy cream & chicken broth to the pasta. Sprinkle all cheeses, bacon, and salt/pepper to the top of the Sauce and place pan in oven.
- Bake until bubbly and cheese is melted, about 15 minutes. Remove from oven and add parsley garnish (if desired) and ENJOY!
- This is a dish your family & friends will love and share.
- Serves 6 to 8 servings
