Chicken Bacon Ranch Bake (Print Version)
# Ingredients:
01 -
2 lbs chicken breasts (boneless & skinless), cut into small chunks.
02 -
8 tbsp butter, separated.
03 -
1 tbsp olive oil.
04 -
1 medium onion, chopped (about two-thirds cup).
05 -
2 minced garlic cloves.
06 -
Half a cup of regular flour.
07 -
3 cups chicken stock.
08 -
1 cup of heavy whipping cream.
09 -
1 can condensed cream of chicken.
10 -
3 tbsp ranch mix seasoning.
11 -
1½ tsp salt.
12 -
Half a tsp black pepper.
13 -
1 tsp Italian herbs.
14 -
1 tsp dried basil spice.
15 -
12 bacon slices, cooked and diced.
16 -
½ cup sun-dried tomatoes, cut into small bits.
17 -
4 cups dry penne pasta (yields 6 cups when cooked).
18 -
Half a cup of parmesan, thinly shaved.
19 -
3 cups shredded Italian cheeses.
20 -
¼ cup fresh parsley or 2 tsp dried parsley flakes (if desired).
# Instructions:
01 -
Preheat oven to 350°F and coat a 9x13 dish with grease.
02 -
Toss chicken pieces with 2 tbsp ranch mix, ½ tsp salt, and pepper.
03 -
Melt 4 tbsp butter and olive oil in a large skillet. Brown the seasoned chicken over medium heat, keeping it covered for 3 minutes. Take it out and set aside.
04 -
In the same skillet, sauté onions until soft. Toss in garlic and let it cook 1 minute. Stir in the rest of the butter and let it melt.
05 -
Sprinkle flour, leftover seasoning, and remaining ranch mix into the skillet. Add broth gradually while whisking. Stir in whipping cream and condensed soup. Let it cook until it bubbles.
06 -
Mix the cooked pasta, parmesan, chopped tomatoes, 8 slices of bacon, and chicken into the sauce.
07 -
Spread everything into the prepared dish. Layer with Italian cheeses, extra bacon pieces, and parsley.
08 -
Place it uncovered in the oven, baking for 30 minutes until the cheese is gooey and the edges are bubbling.
# Notes:
01 -
For best results, freshly shred your cheese.
02 -
Make ahead and pop in the fridge until you're ready to bake.
03 -
Keep an eye for bubbling cheese at the end, as oven times differ.