Chicken Bacon Ranch Casserole

When we go out to eat, if you say "chicken bacon ranch" to my son, he usually orders it. So, when I saw this recipe for a casserole, I thought this could be a big hit at my house. The original recipe is from damndelicious.net, here.

Chicken Bacon Ranch Casserole

INGREDIENTS:

• 4 slices bacon, diced
• 2 boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 tablespoon olive oil
• 1 tablespoon Ranch Seasoning and Salad Dressing Mix, or more, to taste
• 8 ounces rotini (about 1/2 a standard package)
• 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.
5. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
6. Add pasta to the prepared baking dish and layer with chicken and alfredo sauce; sprinkle with cheeses and bacon. Place into oven and bake until bubbly and heated through, about 15-20 minutes.
7. Serve immediately, garnished with parsley, if desired.

* I found that the trick to cooking good bacon is to cook it low and slow, pressing down the fatty ends with a metal spatula during the process to make sure all the fat gets cooked and crispy. I used my griddle and cooked the bacon between 200 and 250 degrees. It required some patience, but it make the best bacon I have ever cooked.

I also think just cooking the raw chicken with some oil, bacon fat, and the ranch seasoning packet might make for some incredible chicken to use later on salad or sandwiches. I am going to try that soon!

If making a double batch for a 9x13, use more heavy cream so it's not dry.