Bacon Ranch Chicken Casserole

• Meat

  • 7 slices Bacon, cooked and chopped up
  • 2 lb Chicken, cooked and cubed

• Produce

  • 3 cloves Garlic
  • 1 small can Green chile

• Condiments

  • 3/4 cup Ranch dressing

• Pasta & Grains

  • 1 box Rotini noodles

• Baking & Spices

  • 2 tbsp Flour

• Dairy

  • 3 tbsp Butter
  • 2 cups Mexican cheese blend
  • 1 cup Milk

Found on wheelndealmama.com

Description

Ingredients

• 2lb chicken, cooked and cubed
• 1 box (10oz) Rotini noodles
• 7-8 slices of Bacon cooked and chopped up
• 3 cloves of garlic, minced
• 2 tbsp flour
• 1 cup of Milk (I used 2%)
• ¾ cup of Ranch Dressing (I used Kraft)
• 3 tbsp of butter
• 2 cups of Mexican Cheese Blend
• 1 small can of Green Chile (I used Hatch Green Chile)

Directions

• Chop your chicken into bits.
• Mince your garlic cloves.
• Preheat the oven to 350.
• Keep a small bit of your bacon drippings in the pan. Cook the garlic cloves and butter just until melted (don’t brown). Toss in the chicken and the flour and cook for about 1 minute mixing it all together. Dump in the milk and ranch. Mix over medium/low heat for about 2-3 minute until slightly thickened.
• Add in 1 cup of cheese. Mix EVERYTHING all together throughly. Then fold it in with the noodles. Get it all mixed up together. At this point you can add the green chile — I actually used half a can of green chile as I did half the casserole with the green chile and half without.
• Dump the casserole in a large casserole dish. Pour the remaining cup of cheese over the top of the casserole. Cook for 15 minutes at 350 until cheese is nicely melted.