CHICKEN BACON RANCH CASSEROLE

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.
Cut the chicken breast 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, penne, rotini, or medium shells.
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.
Season with salt and pepper to taste but keep in mind that ranch seasoning is already heavy on the 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. Defrost in the refrigerator overnight.