A flavorful casserole packed with chicken, crumbled bacon, and pasta!
1/2 lb bacon, cooked and chopped
1 lb chicken, boneles/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
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 towl 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.