Shelly's Recipe

CHICKEN BACON RANCH PASTA BAKE

Category: Casseroles - Chicken and Turkey

2 12-ounce cans evaporated milk
1 1-ounce package Hidden Valley Ranch dry mix
3 cups cubed, cooked chicken 6 slices bacon, chopped
1/4 tsp pepper
3/4 pound penne pasta, cooked to al dente
1 1/2 to 2 cups cheddar cheese, grated
1 1/2 to 2 cups mozzarella cheese, grated

Combine evaporated milk, Ranch dressing and pepper in heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Simmer, uncovered, 20-25 minutes, stirring frequently. Sauce will thicken slightly.

While sauce simmers, fry bacon in small frying pan until crispy, 6-8 minutes. Remove from pan and drain on plate lined with paper towels.

Combine cooked pasta, chicken, bacon, and most of the cheese (reserving some to top the casserole). Add ranch sauce and mix well. Spread pasta in 9×13 glass baking dish that has been sprayed with cooking spray. Top with remaining cheese.

Cover with aluminum foil and bake at 350 for 30-35 minutes or until hot and bubbly, removing foil for last 5 minutes of baking. Let rest 10 minutes before serving.