My husband loves this dish every single time I make it. There are hardly leftovers and honestly, it’s kind of annoying when there is any leftover because he picks all the bacon out. It’s just that good smothered with the sauce. My husband is going to be thrilled to find out that the best pasta for this dish is penne. It’s absolutely true, too. It holds up best compared to the rest.
Will you be making this yummy recipe with me, tonight?
1 pound chicken breasts (about two small)
2 garlic cloves, pressed
1 package Hidden Valley Ranch Dressing Seasoning mix (or 3 tablespoons if you buy in bulk)
1 can (10.75 ounces) Campbell’s condensed cream of chicken soup
1 cup Daisy sour cream
1/2 teaspoon pepper
1/2 cup water
8 ounces of bacon cooked, drained, and crumbled
8 ounces Penne Pasta cooked and drained
In a large mixing bowl add the garlic, Ranch seasoning, cream of chicken soup, sour cream, pepper, and water.
Place the chicken in the slow cooker and smother with the sauce.
Cover and cook on low for 6 hours or high for 4 hours.
About 30 minutes before the chicken is done fry the bacon and cook the pasta.
Without removing the chicken, use two forks to shred the chicken in the sauce.
Add the crumbled bacon and cooked pasta.
Serve and enjoy.
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Quick Tip: Add chopped sausage too for a third meat option.