Chicken Bacon Ranch Casserole
  • Servings: 8
  • 1 lb. bacon, fried and crumbled, grease saved
  • 2 lb. boneless, skinless chicken thighs
  • 2 tablespoons of ranch seasoning
  • 1 bell pepper, diced
  • 2 clove garlic, minced
  • 1 lb. bow tie pasta, cooked al dente
  • 2 jars of Alfredo sauce
  • 1/3 cup of milk
  • 3 roma tomatoes, diced
  • 4 cups shredded Italian cheese blend
  1. Cut chicken into bite sized pieces, coat with 1 to 1.5 tablespoons of ranch seasoning.
  2. Sauté in a skillet with 1 tablespoon of bacon grease along with bell peppers and garlic
  3. When chicken is cooked completely, drain grease and liquid from skillet. Return chicken and veggies to skillet.
  4. Pour one jar of Alfredo sauce and milk into skillet with chicken. Stir in 1 teaspoon of ranch seasoning. Simmer for 5 minutes.
  5. Begin layering casserole with half the remaining jar of Alfredo on the bottom of a 13x9 pan. Then layer 1/3 of each of the following pasta, chicken sauce, and tomatoes. Use 1/4 of the fried bacon. Spread 1 cup of cheese over the top and repeat 2 more times.
  6. After the cheese the third time, cover with Alfredo sauce, 1 cup of cheese, and remaining bacon.
  7. Bake for 30 minutes at 350.