Bacon Chicken Ranch Casserole (Print Version)
# Ingredients:
01 -
2 pounds boneless skinless chicken breasts, diced into bite-sized pieces.
02 -
8 tablespoons butter, divided.
03 -
1 tablespoon olive oil.
04 -
1 medium onion, diced (about ⅔ cup).
05 -
2 cloves garlic, minced.
06 -
½ cup all-purpose flour.
07 -
3 cups chicken broth.
08 -
1 cup heavy cream.
09 -
1 can cream of chicken soup.
10 -
3 tablespoons ranch seasoning mix.
11 -
1½ teaspoons salt.
12 -
½ teaspoon black pepper.
13 -
1 teaspoon Italian seasoning.
14 -
1 teaspoon dried basil.
15 -
12 slices bacon, cooked and chopped.
16 -
½ cup sun-dried tomatoes, chopped.
17 -
4 cups dry penne pasta (about 6 cups when cooked).
18 -
½ cup freshly shaved parmesan cheese.
19 -
3 cups Italian-style cheese, freshly shredded.
20 -
¼ cup fresh parsley or 2 teaspoons dried parsley (optional).
# Instructions:
01 -
Heat your oven to 350°F and grease a 9x13 baking dish.
02 -
Mix diced chicken with ½ teaspoon salt, pepper, and 2 tablespoons ranch seasoning.
03 -
Heat 4 tablespoons butter and olive oil in a large pan. Cook seasoned chicken covered for about 3 minutes until done. Remove and set aside.
04 -
Cook onions in the same pan until soft, then add garlic and cook 1 minute. Add remaining butter and melt.
05 -
Stir in flour, seasonings, and remaining ranch mix. Slowly whisk in broth, then add cream and soup. Cook until bubbly.
06 -
Mix in parmesan, 8 slices bacon, tomatoes, chicken, and cooked pasta.
07 -
Transfer to baking dish. Top with remaining bacon, Italian cheese, and parsley.
08 -
Cook uncovered for 30 minutes until cheese melts and edges bubble.
# Notes:
01 -
Use freshly shredded cheese for better melting.
02 -
Can be prepared ahead and refrigerated before baking.
03 -
Watch closely near end of baking time as ovens vary.