Chicken Bacon Ranch Pizza Casserole
What You'll Need
- 1 lb. bacon, fried and crumbled, grease saved
- 2 lb. boneless, skinless chicken thighs
- 2 tablespoons of ranch seasoning
- 1 bell pepper, diced
- 2 clove garlic, minced
- 1 lb. bow tie pasta, cooked till tender
- 2 jars of Alfredo sauce
- 1/3 cup of evaporated milk or regular milk
- 3 roma tomatoes, diced
- 4 cups shredded Italian cheese blend
How to Make It
- Cut chicken into bite sized pieces, coat with 1 - 1.5 tablespoons of ranch seasoning. Saute in a skillet with 1 tablespoon of bacon grease along with bell peppers and garlic.
- When chicken is cooked completely, drain grease and liquid from skillet. Return chicken and veggies to skillet.
- Pour one jar of Alfredo sauce and milk into skillet with chicken. Stir in one teaspoon of ranch seasoning. Simmer for five minutes.
- Begin layering casserole with half the remaining jar of Alfredo on the bottom of a 13 x 9 pan or two 8 x 8 pans. The layer 1/3 of each of the following pasta, chicken sauce, and tomatoes. Use 1/4 of the fried bacon. Spread 1 cup of cheese over top and repeat two more times. After the cheese the third time, cover with Alfredo sauce, 1 cup of cheese and remaining bacon.
- Bake for 30 minutes on 350.