CHICKEN BACON RANCH CASSEROLE

INGREDIENTS

  • 450 gr. of bacon, cooked and chopped
  • 300 gr. of pasta elbows
  • 1 ½ cups of grated Mozzarella cheese
  • 450 gr. of chicken breast
  • boneless and skinless, cut in cubes
  • 2 tablespoons of Cooking oil
  • 1 medium onion, diced 
  • ½ tablespoon of marinade for wings
  • 1 teaspoon pepper
  • Salt to taste 
  • ½ teaspoon fresh parsley 
  • ½ Bottle ranch dressing
  • ½ cup cheddar cheese, shredded
  • 1 ½ cups Alfredo sauce

 How to make it

  1. Preheat oven to 180ºC. Marinate the chicken cubes in a plastic bag. Add Cooking oil, chicken, salt to taste, pepper, Adobo, and parsley.
  2. Shake until the chicken is evenly coated with the seasonings. In a large skillet, add the marinated chicken and chopped onion over medium heat and cook until the chicken is no longer pink inside. Set aside.
  3. Meanwhile, cook the elbow pasta until al dente, drain, and set aside. Add the Ranch dressing to the pasta and toss well until the shells are fully coated.
  4. Take a baking dish and grease it with 1 tablespoon of Cooking Oil. Add the pasta mixture to the baking dish, followed by the marinated chicken, half of the bacon, and the Alfredo sauce. Mix well.
  5. Sprinkle with the two types of cheese, the remaining bacon.

 

Leave a Reply

Your email address will not be published.

You cannot copy content of this page

Share
Pin