Chicken Bacon Ranch Casserole

Name: Chicken Bacon Ranch Casserole
Yield: 4
Ingredients: 1 lb Bacon; 12 oz pasta; 1 1/2 cup mozzarella cheese; 1 lb boneless; 2 tbsp olive oil; 1 medium onion; 1/2 tbsp adobo; 1 tsp pepper; 0 salt; 1/2 tsp fresh parsley; 1/2 large bottle of Ranch dressing; 1/2 cup cheddar cheese; 1 1/2 jar Alfredo sauce

Servings: 4

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Ingredients

1 lb Bacon cooked and chopped
12 oz pasta any kind you prefer- I used shells
1 1/2 cup mozzarella cheese shredded
1 lb boneless skinless chicken breasts, diced
2 tbsp olive oil
1 medium onion diced
1/2 tbsp adobo found in the spanish isle
1 tsp pepper
salt to taste
1/2 tsp fresh parsley
1/2 large bottle of Ranch dressing
1/2 cup cheddar cheese shredded
1 1/2 jar Alfredo sauce

Method

Preheat oven to 375F
First you want to marinate your chicken pieces, take a gallon size Ziploc bag, add in the olive oil, diced RAW chicken, salt to taste, pepper, adobo, parsley.
Shake until chicken is evenly coated with the seasonings.
In a large skillet, over medium heat, add your marinated chicken and your diced onion and cook until no longer pink in the center. Set aside.
Bowl your pasta in a separate pot, until al dente and drain well..
Add your ranch dressing to the cooked pasta and toss until well coated
Grease a 9x9 baking dish
Add ranch covered pasta to the greased baking dish.
Add cooked marinated chicken, HALF of the cooked bacon and the Alfredo sauce to the pasta.
Toss well
Sprinkle both cheeses, remaining bacon and pop into the oven
Bake until cheese is completely melted, about 12-15 minutes.
ENJOY!