Turn open any one of Ree Drummond’s numerous cookbooks and you’ll find the terms “chicken,” “bacon,” and “ranch” repeated several times. This explains why the chicken bacon ranch dish is ideal! Tender chicken, smokey bacon, and zesty ranch flavor come together in this beloved family supper to create a delicious baked pasta meal. This casserole is a weeknight winner that is simple to prepare and can be done in just 45 minutes. Your family will clamor for it every single night!
Ingredients:
- 6 slices bacon, chopped
- 1 small onion, chopped
- 4 cloves garlic, finely chopped
- 8 oz. cream cheese, cubed
- 2 c. milk
- 1 (1-oz) packet dry ranch seasoning mix
- 3 c. shredded mozzarella cheese, divided
- 8 oz. rotini pasta, cooked
- 4 c. chopped rotisserie chicken
- 4 oz. diced pimentos, drained
- 1/2 c. sliced green onion, plus more to serve
Instructions:
Step No.01
Set oven temperature to 375°F. Cook the bacon in a 12-inch skillet over medium heat, tossing frequently, until it becomes crispy, about 8 minutes. Using a slotted spoon, remove the bacon from the pan. Keep the drippings in the pan and set aside.
Step No.02
To the drippings, add the onion and garlic. Cook, turning frequently, for about 5 minutes, or until the vegetables start to soften. Remove from the heat and whisk in the cream cheese, milk, ranch seasoning mix, and 1 cup of mozzarella until smooth.
Step No.03
Combine the cooked pasta, chicken, pimientos, ranch mixture, and ½ cup of green onion in a large bowl and toss until well blended. In a 13-by-9-inch casserole dish, transfer. Distribute the bacon equally, then cover with the remaining two cups of mozzarella.
Step No.04
Bake for 25 to 30 minutes, or until the top is crispy and golden brown. When ready to serve, let cool slightly and sprinkle extra green onion on top
Full Recipes:https://www.thepioneerwoman.com/food-cooking/recipes/a40437260/chicken-bacon-ranch-casserole-recipe/