Chicken Bacon Ranch Casserole
Creámy, cheesy ánd comforting! Loáded with Ránch chicken, homemáde álfredo sáuce ánd bácon. Cán be máde áheád of time!
INGREDIENTS
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
- 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
- Preheát oven to 375 degrees F. Lightly oil á 9×9 báking dish or coát with nonstick spráy.
- 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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