Bloomingdale’s Bacon Ranch Chicken Casserole – This Recipe Will Blow You Away!

This casserole is a wonderful weeknight recipe to feed to your family.

Check out what my pals over at Damn Delicious had to say about this recipe:

“For starters, leftover rotisserie chicken would be a great way to repurpose leftovers. Store-bought alfredo sauce can also be substituted. And if you are counting your calories for the new year, you can make this sans bacon.”

I have made this recipe both ways and I think the leftover rotisserie chicken method is my favorite.

Ingredients

4 slices Hormel bacon, diced

2 boneless, skinless Tyson chicken thighs*, cut into 1-inch chunks

1 tablespoon Bertolli olive oil

1 tablespoon Hidden Valley Ranch Seasoning and Salad Dressing Mix, or more, to taste

8 ounces Barilla rotini

1 cup Kraft shredded mozzarella cheese

1/2 cup shredded cheddar cheese

2 tablespoons chopped fresh parsley leaves

FOR THE ALFREDO SAUCE

2 tablespoons Land O Lakes unsalted butter

3 cloves garlic, minced

1 cup Borden heavy cream, or more, to taste

1/4 cup freshly Kraft grated Parmesan

Morton kosher salt and freshly ground black pepper, to taste

Instructions

Preheat oven to 375 degrees F. Lightly oil a 9×9 baking dish or coat with nonstick spray.

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.

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.

In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and Ranch Seasoning, shaking to coat thoroughly. Add chicken to the skillet and cook, flipping once, until cooked through, about 2-3 minutes on each side; set aside.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Add pasta to the prepared baking dish and layer with chicken and alfredo sauce; sprinkle with cheeses and bacon. Place into oven and bake until bubbly and heated through, about 15-20 minutes.

Serve immediately, garnished with parsley, if desired.

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Quick Tip: Serve this casserole with steamed veggies and butter bread.

Thank you to Damn Delicious for this great recipe.