Cheddar Bacon Ranch Chicken Casserole

cindy — Fri, 23 Nov 2018 11:00:32 +0000

I haven’t cooked much in the last several weeks due to travel and my crazy Sharathon work schedule. I am way past time in creating a new recipe so I focused on that this week and I came up with a winner, Cheddar Bacon Ranch Chicken Casserole. I have shared other recipes with this flavor combination, like my Cheddar Bacon Ranch Chicken Salad, Cheddar Bacon Ranch Chicken, and my Bacon Cheddar Dip. This is just one of those flavor combinations that I love. I took those flavors and added some shredded chicken, pasta, and a few other ingredients and made a new, easy, and delicious week night meal.

Cheddar Bacon Ranch Chicken Casserole

Yum! This cheddar bacon ranch chicken casserole is an easy and delicious week night dinner that the whole family will enjoy.

Course Entree

Cuisine American

Keyword chicken

Prep Time 15

Cook Time 25

Total Time 40

Servings 8

Author cindy

Ingredients

12 oz medium shell pasta
2 cans cream of chicken soup
1 pkg dry Ranch dressing mix
1 cup cheddar cheese shredded
16 oz sour cream
3 oz real cooked bacon pieces
3 cups cooked, shredded chicken always keep some on hand in the freezer
1 cup French's Fried Onions

Instructions

Cook pasta according to directions on package,
Preheat oven to 360°
Lightly grease a 9"x 13" baking pan.
While pasta is cooking, in a large bowl mix together the cream of chicken soup, dry Ranch dressing mix,, shredded cheddar cheese, sour cream, and bacon.
Add the chicken to the soup mixture and stir to combine.
Once the pasta is cooked and drained, add it to the large bowl and fold in to the mixture.
Pour the mixture into the prepared pan. Spread to the sides using a silicone spatula. Sprinkle the French's fried onions on top.
Bake for 25 minutes. Enjoy!

Notes

Make sure you always have shredded or chopped chicken on hand in your freezer. Move it from the freezer to the refrigerator in the morning so it will be ready to use in the evening.

This recipe was a huge hit, Ron even agreed to eat leftovers . Our friend RB was over working on Ron’s truck so I invited him in for dinner and he said it was really good and would go well with a Dr Pepper. I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

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Buffalo Alfredo Chicken Casserole

cindy — Fri, 03 Mar 2017 11:00:33 +0000

I know, I know, the title of this recipe may have you saying, “Cindy, you’ve lost it girl.” Hear me out, please. The other week I was craving both Buffalo Chicken and Alfredo Chicken so I thought, why not mix them together. I knew this was either going to be genius or a complete fail and…it made it on the blog so it wasn’t a fail I made this for Ron and I on the Monday night before my first Friendraiser of 2017. When I volunteer for Friendraisers and Sharathons, I am volunteering for 12-14 hour days, 4 or 5 days a week. We do 6 in the spring and 6 in the fall. For 5 of them I need to bring my own meals so making casseroles that will guarantee leftovers is important.

Buffalo Alfredo Chicken Casserole

This Buffalo Alfredo Chicken Casserole recipe combines two great flavors into one delicious, easy meal.

Course Entree

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings 6 servings

Author Cindy Schultz

Ingredients

2 cups cooked cubed, chicken breast (see link in post)
16 oz Penne pasta
1/3 cup Frank's Buffalo Wing Sauce
2 16 oz jars of Alfredo sauce separated
8 oz Shredded Mozzarella Cheese separated

Instructions

Cook the pasta according to instructions on box.
Preheat oven to 350°.
Coat at 13 x 9" pan with nonstick spray.
In a medium bowl, combine the chicken and Buffalo sauce and set aside.
In a large bowl combine 1 jar of Alfredo sauce, 1/2 of the cheese, and the cooked pasta.
Spoon half of the pasta mixture into the prepared pan.
Next, top the pasta with the chicken mixture.
Cover the chicken with the rest of the pasta mixture.
Pour 8 ounces of Alfredo sauce over the top of the pasta.
Sprinkle the remaining cheese over the top.
Spray a piece of aluminum foil with nonstick spray and then cover the casserole with it.
Bake covered for 30 minutes.
Remove the foil and bake another 8-10 minutes, until cheese bubbles.
Remove from oven and let casserole rest at least 5 minutes before serving.

This recipe requires pre-cooked cubed chicken. If you don’t know how to do this just follow my easy recipe. I buy my chicken breasts in bulk and then I cook a bunch up at one time. I shred some and cube the rest. When it cools, I portion it out in freezer bags, label them and pop them in the freezer so they are ready when I need them.

Ron and I both enjoyed this meal and I packaged up leftovers to take with me for lunch! I hope you enjoy all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this page. Thanks!

The post Buffalo Alfredo Chicken Casserole appeared first on The Mom Maven.

chicken casserole Archives - The Mom Maven

Cheddar Bacon Ranch Chicken Casserole