Chicken bacon ranch casserole

Ingredients

• 1/2 lb bacon, cooked and chopped
• 1 lb chicken, boneless/skinless, diced
• 1 tbsp olive oil
• 1 packet dry Ranch dressing mix
• 8 oz pasta (I used shells)
• 1 cup mozzarella cheese, shredded
• 1/2 cup cheddar cheese, shredded
• salt/pepper, to taste
• 14.5 oz Alfredo sauce

Instructions

• Preheat oven to375 degrees and grease a 9 x 9 baking dish.
• Heat a large skillet over medium heat. Cook bacon until crispy, about 7 minutes.
• Drain bacon grease from skillet and place bacon on paper towel to absorb remaining grease from bacon.
• In a gallon size Ziploc bag, add in the olive oil, diced chicken (raw still at this point), and Ranch mix.
• Shake around sealed bag to coat thoroughly.
• Add chicken to skillet and cook until no longer pink.
• In a pot of boiling water, cook pasta until al dente.
• 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.
• Remove from oven and serve! Enjoy!

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