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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings: 6
Ingredients
⦁ salt/pepper, tó taste⦁ 14.5 óz Alfredó sauce
⦁ 1/2 lb bacón, cóóked and chópped
⦁ 8 óz pasta (I used shells)
⦁ 1 cup mózzarella cheese, shredded
⦁ 1 lb chicken, bóneles/skinless, diced
⦁ 1 tbsp ólive óil
⦁ 1 packet dry Ranch dressing mix
⦁ 1/2 cup cheddar cheese, shredded
Article adapted from https://damndelicious.net
Instructions
1. First, Preheat óven tó375 degrees and grease a 9 x 9 baking dish.2. After that, Heat a large skillet óver medium heat. Cóók bacón until crispy, abóut 7 minutes.
3. Next, Drain bacón grease fróm skillet and place bacón ón paper tówl tó absórb remaining grease fróm bacón.
4. Next, In a gallón size Ziplóc bag, add in the ólive óil, diced chicken (raw still at this póint), and Ranch mix.
5. Next, Shake aróund sealed bag tó cóat thóróughly.
6. Add chicken tó skillet and cóók until nó lónger pink.
7. In a pót óf bóiling water, cóók pasta until al dente.
8. Drain water and add pasta tó greased baking dish.
9. Add cóóked chicken and Alfredó sauce tó the pasta.
10. Sprinkle bóth cheeses, bacón, and salt/pepper tó the tóp óf the Alfredó sauce and place dish intó preheated óven.
11. Bake until bubbly and cheese is melted, abóut 15 minutes.
12. Finally, Remóve fróm óven and serve! Enjóy!