This makes a quite a lot of casserole, if you happen to be making this just for two people. The leftovers are delicious, though! You can freeze them in individual portions for around a month or so.
Sometimes, if I know that I will be going out of town, I’ll make a double batch so I know that the kids will have something homemade that they can throw in the microwave. They always thank me for thinking of them and so does my husband!
1/2 lb bacon, cooked and chopped
1 lb chicken, boneless/skinless, diced
1 tbsp Bertolli olive oil
1 packet dry Ranch dressing mix
8 oz pasta
1 cup mozzarella cheese, shredded
1/2 cup cheddar cheese, shredded
salt/pepper, to taste
14.5 oz Alfredo sauce
Preheat oven to 375 F. Spray a 9 x 9 baking dish with cooking spray.
Cook bacon until crispy.
Drain bacon grease from skillet and place bacon on paper towel.
In a gallon size Ziploc bag, add in the olive oil, diced chicken (raw still at this point), and Ranch mix. Shake to coat thoroughly.
Add chicken to skillet and cook until no longer pink.
Cook pasta until al dente, according to package directions. Drain water and add pasta to greased baking dish. Add cooked chicken and Alfredo sauce to the pasta.
Sprinkle both cheeses, bacon, and salt/pepper to the top of the Alfredo sauce and place dish into preheated oven.
Bake until bubbly and cheese is melted, about 15 minutes.
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Quick tip: Want to make this leaner? Use turkey bacon and low-fat cheese.