Hunk of Meat Monday: Chicken Bacon Ranch Pizza Casserole

This recipe is a doozie. If you love bacon chicken ranch pizza, you are going to love this casserole.

baked chicken bacon ranch pizza casseroleI started by getting a pound, yes, a pound of bacon fried and crumbled. I drained all the bacon grease, but reserved it for use later.

Bacon fryingWhile the bacon is frying get water boiling for a pound of bow tie pasta and cut 2 pounds of boneless, skinless chicken thighs or breasts into bite sized pieces. I prefer thighs. The secret to flavorful chicken, seasoning. And for this I pull out the Hidden Valley Ranch seasoning.

Ranch seasoningCover the cut up chicken with the ranch seasoning.

ranch seasoned chickenThen, along with a tablespoon of bacon grease, put the chicken in a skillet and saute.

cut chicken cookingCut up one bell pepper and add to the chicken as it cooks along with two minced garlic cloves.

chicken cooking with peppers and garlicGet your pasta boiling till al dente. I like using bow tie pasta, but use anything that would have some nooks and crannies for the sauce to absorb into while baking.

bowtie pastaOnce the chicken is completely cooked, drain any excess oil and water. Put the chicken mixture back into the skillet and add one jar of the Alfredo sauce along with 1/3 cup of evaporated milk. Don’t have evaporated milk, use regular milk. Add another teaspoon of ranch seasoning as well.

evaporated milkLet the chicken and Alfredo sauce simmer for several minutes. Then begin layering the casserole. Begin with the remaining jar of Alfredo sauce and pour half of it on the bottom of one 13 X 9 pan or two 8 x 8 pans. Then start by layering 1/3 of the pasta.

start with alfredo baseThen layer a third of the chicken and alfredo sauce, 1/2 cup diced tomatoes, 1/4 of the crumbled bacon and one cup of Italian style shredded cheese.

chicken bacon ranch pizza casserole layersThe repeat layers with the 1/2 the remaining bowties, half the remaining chicken mixture, 1/2 cup of tomatoes, 1/3 the remaining bacon and 1 cup of cheese two more times. Finish by covering with the remaining Alfredo sauce you poured into the bottom of the pan, one more cup of cheese and the reaming bacon.

chicken pizza casserole assembledBake on 350 for 30 minutes.

baked chicken bacon ranch pizza casseroleThis is pure deliciousness. If you made two smaller casseroles, freeze one instead of baking for later. You will not regret it! Spoon up pure comfort with this chicken bacon ranch pizza casserole.

chicken bacon ranch pizza casserole

Chicken Bacon Ranch Pizza Casserole

Yield: 8 servings

Chicken Bacon Ranch Pizza Casserole

If you love white pizza like the bacon chicken ranch pizza, you will love this casserole that uses all the same flavors.

Ingredients

  • 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 al dente
  • 2 jars of Alfredo sauce
  • 1/3 cup of evaporated milk or regular milk
  • 3 roma tomatoes, diced
  • 4 cups shredded Italian cheese blend

Instructions

  1. 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.
  2. When chicken is cooked completely, drain grease and liquid from skillet. Return chicken and veggies to skillet.
  3. Pour one jar of Alfredo sauce and milk into skillet with chicken. Stir in one teaspoon of ranch seasoning. Simmer for five minutes.
  4. 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.
  5. After the cheese the third time, cover with Alfredo sauce, 1 cup of cheese and remaining bacon.
  6. Bake for 30 minutes on 350.
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Enjoy this recipe! It will feed a crowd of hungry people. Link up your latest this week on Hunk of Meat Monday!


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Comments

  1. says

    Oh my, I want some right now! I have not seen the Hidden Valley Ranch Seasoning in a jar. I will have to keep my eyes open for that. Today, I bring Applelicious Pork Chops. Thanks for hosting. Have a wonderful week.

  2. Team Clark says

    This was absolutely amazing! I can’t thank you enough for providing this recipe. Hubby said he could not wait until lunch tomorrow, we were even talking about how good it was in bed LOL. The only difference I made to the recipe was used heavy whipping cream in place of the evaporated milk, I really don’t care about calories or fat intake for dinners ha ha. I have to say probably the best casserole I have ever made thank you again!

  3. Jill says

    I made this tonight, I fed two adults and one child and this was a LOT of food!!! Lots of leftovers…. I should have known that by looking at the recipe. I should have halved it. That being said, THIS PASTA WAS AMAZING~~~ Great flavor, don’t change a thing. Even if it may be high calorie. *Everything in moderation* :)

  4. Shirley D. says

    Loved this recipe. Turned out absolutely wonderful. The flavors blended perfectly making for a very comforting and taste bud rewarding meal. I ended up cutting the recipe in half (except for the bacon). Made a generous casserole for our dinner. Will make this again.

  5. says

    hi this recipe looks so good an amazing i am wanting to try it we are having a family get together of about 10- people how many do u think this recipe feeds. thank you please respond soon if can

    • Jill says

      When I made this I put it in a 13×9 Pyrex dish and it was almost overflowing. I think it could easily feed 10. Serve with bread & salad and I think it would be perfect!

  6. jessica says

    hey i was wanting to make this tonight and i have about 10 people coming over would 1 dish be big enough also wat else go good with this please let me kno soon how much this makes cause i want to make it for a get together tonight thank you

  7. jessica says

    could you use real bacon bits instead of a pack of bacon so u dont have to crumble an worry about frying thanks

    • Peggy says

      I did my bacon in the oven. Place it on a foil lined sheet & back at 400 for about 15 minutes or until it is the consistency you like. Makes it much easier than frying.

  8. martha edgin says

    Will this freeze well? need a great dish that will feed 10 adults. since we will be traveling a day to the get together, need to freeze and put in ice chest. thanks

  9. says

    I don’t have a website..however, I am a very good cook (which, by the way, I take pride in). I think we have a lot in common…whatever. I;m watching. Contact me for advice, opinions, scruitiny, warm fuzzies, whatever, Go for it. It’s a cyber world anymore. I got in on the tail end of it, but I think you have a shot! Go for it.

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