1 lb bacon fried and crumbled -- grease saved
2 lb chicken breasts
2 Tbs ranch dressing
2 Clove minced garlic
1 lb bow-tie pasta, cooked al dente
2 jars alfredo sauce
1/3 cup milk
4 cup cheese (or however much you want)
Cut chicken into bite sized pieces, coat with 1 1/2 Tbl of ranch seasoning. Saute in a skillet with 1 Tbl bacon grease (I didn't measure out a tablespoon, I just put the chicken and ranch in the skillet, stirred it around and cooked til the chicken was done)
When chicken is cooled, completely drain grease and liquid from skillet. Return chicken to skillet.
Pour milk and a jar of alfredo sauce into the skillet with the chicken. Stir in 1 tsp ranch. Simmer for 5 minutes.
Begin layering the casserole with half the remaining jar of alfredo on the bottom of a 9x13 pan. Then layer 1/3 of both the pasta and chicken sauce.
Keep layering, then sprinkle the bacon and cheese on top to your heart's content.
Bake for 30 minutes at 350, and enjoy!!!
No comments:
Post a Comment