CHICKEN BACON RANCH CASSEROLE

RECIPE NOTES AND HELPFUL TIPS

• Cook the bacon in the skillet or in the oven but make sure you reserve the bacon grease for cooking the chicken, onion, and garlic in for more flavor.
• Cut the chicken breasts or thighs into thin, bite-size uniform pieces so they cook quickly and evenly in the skillet.
• Any medium-size pasta will work for this recipe. Think ziti pasta, rotini pasta, medium shells, or penne pasta.
• This recipe was written for speed and ease but feel free to make your own alfredo sauce. I will include a link in the recipe card to my alfredo sauce.
• If you are always strapped for time, then use an already-cooked rotisserie chicken. They are always delicious and available almost anywhere.
• 1/2 cup ranch dressing can be substituted for the ranch seasoning mix.
• Season with salt and pepper to taste, but keep in mind that ranch seasoning is already heavy on salt. I usually just season with plenty of fresh ground black pepper.
• Bake the casserole just long enough to melt the cheese.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze for up to 3 months in a sturdy freezer container. Thaw in the refrigerator overnight. To freeze the whole casserole, cover it with two layers of plastic wrap followed by a layer of aluminum foil. Freeze for up to 2 months. Thaw in the fridge and bake as directed, adding 5 minutes of baking time.