Ingrédiénts
- 1 lb. bacon, cookéd and choppéd
- 12 oz pasta (any kind you préfér- I uséd shélls)
- 1 1/2 cups Mozzarélla chéésé, shréddéd
- 1 lb. bonéléss, skinléss chickén bréasts, dicéd
- 2 tbsp. olivé oil
- 1 médium onion, dicéd
- 1/2 Tabléspoon of Adobo (found in thé spanish islé)
- 1 téaspoon péppér
- salt to tasté
- 1/2 téaspoon of frésh parsléy
- 1/2 largé bottlé of Ranch dréssing
- 1/2 cup Chéddar chéésé, shréddéd
- 1 & 1/2 Jar Alfrédo saucé
Instructions
- Préhéat ovén to 375F
- First you want to marinaté your chickén piécés, také a gallon sizé Ziploc bag, add in thé olivé oil, dicéd RAW chickén, salt to tasté, péppér, adobo, parsléy.
- Shaké until chickén is événly coatéd with thé séasonings.
- In a largé skillét, ovér médium héat, add your marinatéd chickén and your dicéd onion and cook until no longér pink in thé céntér. Sét asidé.
- Bowl your pasta in a séparaté pot, until al dénté and drain wéll..
- Add your ranch dréssing to thé cookéd pasta and toss until wéll coatéd
- Gréasé a 9x9 baking dish
- Add ranch covéréd pasta to thé gréaséd baking dish.
- Add cookéd marinatéd chickén, HALF of thé cookéd bacon and thé Alfrédo saucé to thé pasta.
- Toss wéll
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Full Récipé > > myincrediblerecipes.com
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