Chicken Bacon Ranch Casserole

• Meat

  • 1 lb Bacon, cooked and chopped
  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 1 Onion, medium
  • 1/2 tsp Parsley, fresh

• Canned Goods

  • 1/2 tbsp Adobo

• Condiments

  • 1 1/2 Jar Alfredo sauce
  • 1/2 large bottle Ranch dressing

• Pasta & Grains

  • 12 oz Pasta

• Baking & Spices

  • 1 tsp Pepper
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/2 cup Cheddar cheese
  • 1 1/2 cups Mozzarella cheese

Found on myincrediblerecipes.com

Description

Ingredients

• 1 lb. bacon, cooked and chopped
• 12 oz pasta (any kind you prefer- I used shells)
• 1 1/2 cups Mozzarella cheese, shredded
• 1 lb. boneless, skinless chicken breasts, diced
• 2 tbsp. olive oil
• 1 medium onion, diced
• 1/2 Tablespoon of Adobo (found in the spanish isle)
• 1 teaspoon pepper
• salt to taste
• 1/2 teaspoon of fresh parsley
• 1/2 large bottle of Ranch dressing
• 1/2 cup Cheddar cheese, shredded
• 1 & 1/2 Jar Alfredo sauce

Directions

• Preheat oven to 375F
• First you want to marinate your chicken pieces, take a gallon size Ziploc bag, add in the olive oil, diced RAW chicken, salt to taste, pepper, adobo, parsley.
• Shake until chicken is evenly coated with the seasonings.
• In a large skillet, over medium heat, add your marinated chicken and your diced onion and cook until no longer pink in the center. Set aside.
• Bowl your pasta in a separate pot, until al dente and drain well..
• Add your ranch dressing to the cooked pasta and toss until well coated
• Grease a 9x9 baking dish
• Add ranch covered pasta to the greased baking dish.
• Add cooked marinated chicken, HALF of the cooked bacon and the Alfredo sauce to the pasta.
• Toss well
• Sprinkle both cheeses, remaining bacon and pop into the oven
• Bake until cheese is completely melted, about 12-15 minutes.
• ENJOY!