A no-fail, family-favorite chicken casserole.
Three words that always guarantee a slam dunk at supper time?
Chicken, bacon, and ranch.
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It’s a lot of stirring and pouring (not a lot of chopping or fussing!
), which is right up our alley on any busy weeknight.
One of our Test Kitchen Professionals put it best: “This is comfort food at its finest.”
Credit:Brittany Conerly; Prop Stylist: Christina Brockman-Prop Stylist; Food Stylist: Karen Rankin
You’ll make this Chicken-Bacon Ranch Casserole recipe over and over again.
Cook penne according to package directions; drain, reserving 1 cup cooking water.
Place pasta in a large bowl, and set aside.
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Heat a large skillet over medium.
Add bacon, and cook, stirring often, until crisp, about 5 minutes.
Using a slotted spoon, transfer bacon to a plate lined with paper towels.
Credit:Brittany Conerly; Prop Stylist: Christina Brockman-Prop Stylist; Food Stylist: Karen Rankin
Reserve drippings in skillet.
Fold in chicken and 1 cup of the mozzarella cheese.
Pour mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish.
Top with bacon and remaining 1 cup cheese.
Bake in preheated oven until golden and bubbly, about 20 minutes.
Sprinkle with parsley, and serve hot.
