Saturday, August 19, 2017

Chicken and Bacon Ranch Casserole

Now once I saw this recipe I knew my kids would love it... of course they would considering it was pasta - cheesy pasta with chicken and bacon.  Little did they know that it would also contain salad dressing, Ranch Dressing, when they were enjoying every mouthful.
Yes you read correctly - Ranch Dressing.  One of the most loved salad dressing can actually be used in cooking and it compliments this pasta dish amazingly.  The smooth combination of the garlic, the herbs and the creaminess of the mayonnaise and sour cream added noticeable flavours to the marinated chicken and of course the goodness of bacon. 
It was so good the kids pretty much ate the whole casserole dish full in one sitting.

Chicken and Bacon Ranch Casserole
(Adapted from Top Quick Recipes)
Serves - 6
2 tablespoons olive oil
1/2 tablespoon of chilli sauce of your choice
1 teaspoon pepper
salt to taste
1/2 teaspoon of fresh parsley
500 grams boneless, skinless chicken breasts, diced
500 grams bacon, chopped
1 medium onion, diced
500 grams pasta of your choice
1 cup Homemade Ranch Dressing or store brought Ranch Dressing
1/2 cup light thickened cream
1/2 cup Cheddar cheese, shredded
1 1/2 cups Mozzarella cheese, shredded

Preheat oven to 180 degrees Celsius.

In a large bowl place olive oil, chilli sauce, pepper, salt and parsley.  Mix until well combined.  Add chicken and toss to evenly coat.  Cover and set aside.

In a large frying pan, over medium heat, cook bacon until crisp.  Remove from pan and drain on a paper towel.
To the same frying pan add the marinated chicken and diced onion and cook until no longer pink in the center. Set aside.

Bring a large saucepan of water to boil and cook pasta as per the packet directions.  When al dente drain well.
Add the chicken, bacon, ranch dressing and cream to the cooked pasta and toss until well coated.

Spray a large casserole dish with cooked spray Add ranch covered pasta to the greased baking dish

Sprinkle both cheeses and bake until cooked through and the cheese is completely melted, about 20 - 25 minutes.

(Click here for a printable version of this recipe)

1 comment:

Carole said...

You've got me intrigued... this would fit perfectly in Food on Friday: August under the chicken theme. Hope you bring it on over to share with everybody. Cheers from Carole's Chatter