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Chicken Bacon Ranch Casserole

 Creamy, cheesy and comforting! Loaded with Ranch chicken, homemade alfredo sauce and bacon. Can be made ahead of time!



Ingredients:
  •     4 slices bacon, diced
  •     2 boneless, skinless chicken thighs*, cut into 1-inch chunks
  •     1 tablespoon olive oil
  •     1 tablespoon Ranch Seasoning and Salad Dressing Mix, or more, to taste
  •     8 ounces rotini
  •     1 cup shredded mozzarella cheese
  •     1/2 cup shredded cheddar cheese
  •     2 tablespoons chopped fresh parsley leaves
For the alfredo sauce
  •     2 tablespoons unsalted butter
  •     3 cloves garlic, minced
  •     1 cup heavy cream, or more, to taste
  •     1/4 cup freshly grated Parmesan
  •     Kosher salt and freshly ground black pepper, to taste

Directions:
  1.     Preheat oven to 375 degrees F. Lightly oil a 9×9 baking dish or coat with nonstick spray.
  2.     To make the alfredo sauce, melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Gradually whisk in heavy cream. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste. Set aside.
  3.     Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
  4.     In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and Ranch Seasoning, shaking to coat thoroughly. Add chicken to the skillet and cook, flipping once, until cooked through, about 2-3 minutes on each side; set aside.
For Full Instructions, You Can Go Here : https://damndelicious.net

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