Chicken Bacon Ranch Casserole

• servings: 6 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

8 ounces rotini pasta (1/2 of a standard 1 pound box)

1/2 pound bacon (cooked and crumbled, reserve 2 Tablespoons bacon grease)

2 cloves garlic (minced)

8 ounces cream cheese (cut into cubes)

1 packet dry ranch seasoning mix

salt and pepper to taste

2 cups whole milk

2 1/2 cups shredded mozzarella cheese

2 cups rotisserie chicken (chopped or shredded)

fresh chopped parsley (for garnish)

Directions

Preheat oven to 350°F.

Bring a large pot of salted water to a boil. Cook pasta to al dente texture. Drain pasta.

Meanwhile, in a large skillet, saute the minced garlic in reserved bacon grease until lightly toasted.

Whisk in the cream cheese and heat over low until melted and smooth.

Whisk in the ranch seasoning mix and then the milk. Heat over medium until mixture is combined. Whisk in 1 cup of grated cheese and stir until melted.

Add the cooked pasta, half of the bacon, and the chicken and stir to combine all the ingredients. Transfer the mixture into a 9x13 casserole dish.

Top with remaining 1 1⁄2 cups of mozzarella cheese and the remaining bacon crumbles.

Bake for 20-25 minutes until cheese is melted and casserole is bubbling and beginning to brown.

Garnish with freshly chopped parsley and serve hot.

Nutrition

• Calories: 633 kcal
• Total Fat: 42 g
• Saturated Fat: 20 g
• Unsaturated Fat: 18 g
• Trans Fat: 0.05 g
• Cholesterol: 110 mg
• Sodium: 1045 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 1 g
• Total Sugars: 7 g
• Protein: 25 g