CHICKEN BACON RANCH CASSEROLE
Tastes just like chicken bacon ranch pizza. Serve with salad, garlic bread, or French fries. Might be good with onions.
Provided by Luke M.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 2h3m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Arrange chicken on the baking sheet.
- Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Dice chicken and place in a bowl; add ranch mix and stir until coated.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon grease in the skillet. Crumble bacon into small pieces.
- Heat reserved bacon grease in the skillet; cook and stir bell pepper until slightly tender, 2 to 3 minutes. Add chicken, 1 jar Alfredo sauce, milk, and garlic; cook and stir until heated through, about 5 minutes.
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Pour 1/2 the jar of remaining Alfredo sauce into a casserole dish; top with 1/2 of the penne, 1/2 of the chicken mixture, 1 1/2 cup mozzarella cheese, and 1/2 of the bacon. Repeat layering with remaining ingredients in the same order ending with 1 cup mozzarella cheese and bacon on top.
- Bake in the preheated oven until casserole is bubbling and cheese is lightly browned, about 30 minutes.
Nutrition Facts : Calories 591.2 calories, Carbohydrate 33.9 g, Cholesterol 105.9 mg, Fat 34.3 g, Fiber 1.4 g, Protein 37.2 g, SaturatedFat 14.2 g, Sodium 1407.4 mg, Sugar 4.5 g
CHICKEN BACON CASSEROLE
Make and share this Chicken Bacon Casserole recipe from Food.com.
Provided by Colby E.
Categories Chicken Breast
Time 50m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Cook and crumble bacon. Set aside for later use. While cooking, cut chicken into bite-sized pieces.
- In same pan as bacon, cook chicken in bacon drippings. Add garlic powder, salt and pepper to taste.
- While chicken is cooking, cook pasta as directed. Drain and return to pan.
- Add chicken, cream of chicken soup, and 1 cup of cheese. Mix well.
- Pour mixture into sprayed 9x13 pan.
- Top mixture with crumbled bacon and remaining cheese.
- Bake at 400 degrees for about 20 minutes, until cheese is melted and beginning to brown on top.
Nutrition Facts : Calories 482.6, Fat 17.9, SaturatedFat 8, Cholesterol 72.9, Sodium 796.4, Carbohydrate 49, Fiber 1.9, Sugar 2.1, Protein 29.5
CHICKEN BACON RANCH CASSEROLE
This chicken bacon ranch casserole is a dinner that both of my wonderful (but picky!) children will eat. I can easily make it ahead and then bake it right before serving. Sometimes I add 2 cups of cooked veggies, like peas or chopped broccoli, for a complete meal. -Rebekah Schultz, Mantua, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 10 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Cook pasta according to package directions. Drain and transfer to a large bowl. , In the same pan, combine milk, ranch salad dressing and salad dressing mix until smooth. Stir in cream cheese. Cook and stir over medium heat until cream cheese is melted; pour over pasta. Stir in chicken, bacon and 1 cup cheddar cheese. Transfer to a greased 13x9-in. baking dish. Top with remaining 1 cup cheese. Bake, uncovered, until heated through and cheese is melted, 15-20 minutes. If desired, sprinkle with green onions.
Nutrition Facts : Calories 495 calories, Fat 26g fat (12g saturated fat), Cholesterol 80mg cholesterol, Sodium 710mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein.
LOW-CARB CHICKEN AND BACON CASSEROLE
I made it the first time because I was craving something that was sort of like a chicken cordon blue, but with bacon, broccoli and provolone, since that's what I had in the fridge! I also wanted it to be a casserole so my wife could make it when she got home from. So I made it in the morning, put it in a baking dish in the fridge and they cooked it up when they got home. If you're not a big fan of mustard, certainly reduce it, or omit it altogether, it should still be just as good.
Provided by kendiggy
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350.
- Cut bacon into 1" pieces and fry until mostly crisp.
- Cut chicken into cubes and cook in a frying pan until it is no longer pink.
- Place chicken and bacon into a bowl, and put in the fridge to cool.
- In a mixing bowl combine broth, cream, mustard, herbs and salt and pepper to taste.
- When chicken and bacon has cooled most of the way, stir in shredded cheese and broccoli.
- Place chicken mixture into a casserole dish, then pour sauce over the top.
- If cooking immediately, place in oven and bake 25-30 minutes, or until cheese is melted.
- To refrigerate for later, cover dish with tin foil and place in fridge. When ready to cook, pull casserole out of the fridge and preheat the oven to 350. Bake, covered for 30 minutes, then uncover dish and bake for another 10 minutes, or until the cheese is melted and the food is hot all the way through.
Nutrition Facts : Calories 623, Fat 37.4, SaturatedFat 15.8, Cholesterol 210.7, Sodium 1165.9, Carbohydrate 4.1, Fiber 1.2, Sugar 0.9, Protein 64.6
ONE-POT CHICKEN & BACON STEW
Cook a batch of this delicious family favourite and you'll always have a satisfying meal to hand
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a large flameproof casserole with a lid. Fry the chicken pieces in batches for 5 mins on each side until well browned, then transfer to a plate. Sizzle the bacon in the casserole for a few mins until beginning to crisp. Stir in the carrots and onions, then cook for 5 mins until starting to soften. Stir in the flour and tomato purée and cook for 1 min more. Finally, splash in the vinegar and stir well.
- Pour in the stock and bring to a simmer. Add the bay, cream and seasoning. Slide in the chicken pieces and scatter over the potatoes, turning everything over a few times so that the potatoes are immersed in the sauce. Put the lid on and place in the oven. After 40 mins, remove from the oven and stir in the mushrooms. Cover again and cook in the oven for 10 mins more until the chicken is cooked through and tender but not completely falling off the bone. You can now turn off the heat, and chill and freeze some or all of it (see freezing tips, below). If eating straight away, cook for 10 mins more, then sprinkle over the herbs and serve.
Nutrition Facts : Calories 736 calories, Fat 46 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 60 grams protein, Sodium 1.74 milligram of sodium
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