Ranch Chicken Casserole with Bacon recipe
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Ingredients
- 1 (12 ounce) package wide egg noodles 1 pound bacon 2 tablespoons olive oil 4 skinless, boneless chicken breasts, cubed 1 tablespoon lemon-pepper seasoning 1 (16 ounce) container fat-free sour cream 1 (10.75 ounce) can condensed cream of chicken soup 1 cup milk 1 (1 ounce) package ranch dressing mix (such as Lipton® Recipe Secrets®) 1 ½ cups shredded Colby-Monterey Jack cheese 2 green onions, diced
Nutrition Info
- 562.6 caloriescarbohydrate: 45.3 gcholesterol: 128 mgfat: 25.4 gfiber: 1.5 gprotein: 36.3 gsaturatedFat: 10.6 gservingSize: -sodium: 1443.5 mgsugar: 8.5 gtransFat: : -unsaturatedFat: : -
Directions Ranch Chicken Casserole with Bacon
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
Heat oil in a skillet over medium-high heat. Place chicken in the hot skillet, sprinkle with lemon-pepper, and brown on all sides, 5 to 7 minutes. Remove with a slotted spoon and place in a 9x13-inch baking dish.
Combine 1/2 of the crumbled bacon, sour cream, soup, milk, and ranch dressing mix in a bowl and mix until blended. Pour over chicken, add drained egg noodles, and stir. Sprinkle remaining bacon on top, cover with Colby-Jack cheese, and top with green onions.
Bake in the preheated oven until cheese is melted and chicken is no longer pink in the center, about 30 minutes.