Bacon Ranch Chicken Pasta Bake
Soooo good you’ll want seconds — and thirds!
- Yield: 6 servings 1x
- Category: Casserole Main Dish
Ingredients
Units
Scale
- 2 cups chicken, cooked and diced
- 2 1/2 cups (8 ounces) rigatoni
- 8 slices bacon, chopped and browned
- 3 teaspoons garlic, chopped
- 3 tbsp of butter
- 2 tbsp flour
- 1 cup of Milk
- 3/4 cup of Ranch Dressing
- 2 cups cheese
Instructions
- Bring pot of water to boil and cook rigatoni according to package directions.
- Cut bacon into one inch pieces and place in skillet to brown.
- Dice chicken.
- When bacon is done, remove from skillet with slotted spoon or spatula and drain on paper towel.
- Add diced chicken to bacon fat. Cover and cook until done.
- When rigatoni is done cooking, drain. Melt butter in bottom of pan, adding minced garlic.
- Add flour to melted butter and stir to make roux. Add milk and ranch dressing to roux and whisk over medium heat until slightly thickened and smooth, about 3 minutes.
- Add 1 cup of cheese to white sauce and mix thoroughly. Fold in rigatoni, bacon and diced chicken.
- Pour into greased 8×8 pan or equivalent sized casserole. Distribute remaining cup of cheese over top of casserole.
- Bake at 350 degrees for 15 minutes, or until cheese is melted and casserole is hot through.