Chicken Ranch Basson Casserole

Chicken Bacon Ranch Casserole with fried chicken pieces, crispy bacon, and rigatoni in ranch-coated Alfredo sauce and topped with mozzarella and cheddar cheese. 97 boneless, skinless chicken breasts, cut into small pieces or 5 chicken thighs
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 14.5-ounce jar Alfredo sauce or homemade Alfredo sauce
⅔ egg cream
2 tablespoons Seasoning Seasoning
Salt and parsley to taste
2 cups shredded mozzarella
1 cup grated cheddar
Chopped parsley

Instructions

Preheat the oven to 375 degrees. Coat a 9×13 baking pan with nonstick cooking spray.
Cook the pan according to the package instructions and cover it tightly.
Fry the bacon in a large skillet over medium heat. Drain the bacon on kitchen paper. Save the bacon grease in a pan.
Cook the chicken with the bacon fat in the same pan over medium heat. Working in batches, cook the chicken in a single layer, alternating in batches as it browns. After the chicken is fried on both sides, it is cooked in a pan.
Add the onion to the pan and cook over medium heat until the edges are soft and crispy. Reduce heat to low, add garlic and cook for 1 minute, stirring occasionally. Remove from heat and let cool for a few minutes.
Finely chopped bacon leaves about 1/4 cup. Mix with cooked pasta in a large bowl. bacon, chicken, onion, garlic, Alfredo sauce, cream, herbs and 1 cup mozzarella cheese. Add salt and pepper to taste. Spoon into prepared dish.
Spread with remaining cheese and reserved bacon. Cook until cheese melts and potatoes are tender; approximately 20-25 minutes. Sprinkle with chopped parsley if desired.
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Cook the bacon in a pan or in the oven, but save the bacon fat for cooking the chicken, onion and garlic.
Cut the chicken fillet into small pieces for quick and even cooking.
Any flat pan will do for this recipe. Think ziti, penne, rotini or medium crust.
This recipe was written to be quick and easy, but feel free to make your own Alfredo sauce. I will add a link to the recipe card for the alfredo sauce.
If you’re always short on space, use pre-cooked chicken from the rotisserie. It’s always delicious and available almost everywhere.
Add salt and pepper to taste, but remember that the herbs are already full of salt. I usually season with a generous amount of fruit soil. Cook the casserole long enough for the cheese to melt.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Store in a strong refrigerator for up to 3 months. Thaw in the refrigerator overnight.
Nutrients
Calories: 537 kcal Carbohydrate: 36 g Protein: 29 g Fat: 30 g Saturated fat: 14 g Saturated fat: 620 IU Vitamin C: 2 mg Calcium: 364 mg Iron: 1 mg