This recipe has been a great hit over at Kelli’s Kitchen! It has received lots of wonderful comments – let’s have a look at what some of the readers have said about it:
This sounds sooooo good. It’s 9:43 am and I’m ready for dinner!! LOL.
I’ve made dishes similar to this, but never with ranch dressing and bacon. Those two ingredients have to make this extra-good.Yummy!! This looks like something my fam would love!!
Ingredients:
Meat from 1 Rotisserie Chicken, shredded
3 cans of cream of chicken soup – you could use any “cream of” soup but CofC is about all Mr. Picky Eater will consume.
3 Cups shredded Monterey Jack Cheese
3 Green Onions, Cleaned and Chopped up
Salt and Pepper
½ envelop of Hidden Valley Ranch powdered dressing mix (dry)
1 lb. of pre-cooked Bacon Crumbles or fry some up yourself – the pre-cooked just saves time.
1 lb. Fusilli pasta – squiggly kind
Instructions:
Preheat the oven to 400F and spray a 15×9 pan with non-stick spray.
Put shredded chicken into a big bowl or lay out on baking sheet and sprinkle with salt, pepper, and the HVR dry dressing mix. Give it a good stir and let it sit.
Cook the pasta according to package instructions. Drain, then add the cans of soup, 2 cups of cheese, onion, most all bacon, and the chicken. Mix well.
Using a ladle, dip the mixture into pan then sprinkle with bacon and finally the cheese.
Put into the oven and bake for 25 minutes or until the cheese has melted and started to turn brown.
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Quick Tip: Try cream of mushroom soup for a different flavor!
Thanks to Kelli’s Kitchen for this convenient and delicious weeknight meal!
