This Bacon Ranch Chicken Casserole is deliciously creamy, cheesy and merely plate licking amazing.
Bacon and ranch, need I only say more? This is among individuals meals. You realize, the one which you can seriously lick home plate.
I love to make my very own ranch dressing using free of fat milk and lightweight to possess a couple of less calories. Plus adding the green spinach and tomato plants will get inside a couple of veggies.
This really is another recipe that you could rapidly make if you have your frozen cooked slow cooker chicken. It’s always a good idea to maintain stocks of this at least one time per month with regard to added easy meal planning.
Otherwise, just bake the chicken for around half an hour after which work into bite sized pieces. Or even cut the chicken into bite sized pieces raw and saute it using the onion and garlic clove
3 boneless chicken breasts, cooked and shredded or cubed.
8-10 bits of cooked bacon, crumbled
1 Tablespoons of coconut oil or essential olive oil
1/4 cup of onion, chopped
2 teaspoon of garlic clove, minced
2 glasses of fresh baby green spinach
1 (14) oz can of diced tomato plants
1 cup of ranch dressing
1 cup of free of fat milk
2 glasses of cheddar cheese
1 lb of Penne pasta
Prepare the pasta based on package directions for al dente pasta.
Drain and pour right into a greased 9 x 13 casserole dish. Put aside. You are able to toss it after some essential olive oil to help keep it from becoming dry.
Saute the onion and garlic clove in coconut oil or essential olive oil.
Add then green spinach and saute before the green spinach is wilted.
Add some tomato plants, chicken and bacon.
Pour this whole mixture directly into dish using the pasta and stir to mix.
In a tiny sauce pan, heat the milk, ranch dressing and 1 1/2 glasses of cheese before the cheese has melted and sauce is creamy.
Pour the sauce within the chicken and pasta mixture.
Top with remaining 1/2 cup of cheese.
Bake at 350 levels F for around 20 half an hour.
Then, broil for around 3 minutes on high to brown the cheese just a little. Make sure to watch carefully during broiling so that the cheese doesn’t burn.
4.8 from 4 reviews
- 3 boneless chicken breasts, cooked and shredded or cubed.
- 8-10 bits of cooked bacon, crumbled
- 1 Tablespoons of coconut oil or essential olive oil
- ¼ cup of onion, chopped
- 2 teaspoon of garlic clove, minced
- 2 glasses of fresh baby green spinach
- 1 (14) oz can of diced tomato plants
- 1 cup of ranch dressing
- 1 cup of free of fat milk
- 2 glasses of cheddar cheese
- 1 lb of penne pasta
- Prepare the pasta based on package directions for al dente pasta.
- Drain and pour right into a greased 9 x 13 casserole dish. Put aside. You are able to toss it after some essential olive oil to help keep it from becoming dry.
- Saute the onion and garlic clove in coconut oil or essential olive oil.
- Add then green spinach and saute before the green spinach is wilted.
- Add some tomato plants, chicken and bacon.
- Pour this whole mixture directly into dish using the pasta and stir to mix.
- In a tiny sauce pan, heat the milk, ranch dressing and 1½ glasses of cheese before the cheese has melted and sauce is creamy.
- Pour the sauce within the chicken and pasta mixture.
- Top with remaining ½ cup of cheese.
- Bake at 350 levels F for around twenty to thirty minutes.
- Then, broil for around 3 minutes on high to brown the cheese just a little. Make sure to watch carefully during broiling so that the cheese does not burn.
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