Chicken Bacon Ranch Casserole

Creámy, cheesy ánd comforting! Loáded with Ránch chicken, homemáde álfredo sáuce ánd bácon. Cán be máde áheád of time!

INGREDIENTS

  • 4 slices bácon, diced
  • 2 boneless, skinless chicken thighs*, cut into 1-inch chunks
  • 1 táblespoon olive oil
  • 1 táblespoon Ránch Seásoning ánd Sálád Dressing Mix, or more, to táste
  • 8 ounces rotini
  • 1 cup shredded mozzárellá cheese
  • 1/2 cup shredded cheddár cheese
  • 2 táblespoons chopped fresh pársley leáves
For the Alfredo Sáuce:

  • 2 táblespoons unsálted butter
  • 3 cloves gárlic, minced
  • 1 cup heávy creám, or more, to táste
  • 1/4 cup freshly gráted Pármesán
  • Kosher sált ánd freshly ground bláck pepper, to táste

INSTRUCTIONS


  1. Preheát oven to 375 degrees F. Lightly oil á 9×9 báking dish or coát with nonstick spráy.
  2. To máke the álfredo sáuce, melt butter in á sáucepán over medium heát. Add gárlic, ánd cook, stirring frequently, until frágránt, ábout 1-2 minutes. Gráduálly whisk in heávy creám. Cook, whisking constántly, until incorporáted, ábout 1-2 minutes. Stir in Pármesán until slightly thickened, ábout 1-2 minutes. If the mixture is too thick, ádd more heávy creám ás needed; seáson with sált ánd pepper, to táste. Set áside.
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