Ranch Chicken Casserole with Bacon
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Description
I made this casserole recipe up and my kids love it! Chicken melds with lots of flavors like bacon, ranch, and Colby Jack to make a yummy feast for the whole family.
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
Directions
- 1. Preheat the oven to 350 degrees F (175 degrees C).
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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.
- 6. Bake in the preheated oven until cheese is melted and chicken is no longer pink in the center, about 30 minutes.
Nutrition Facts
serving: 1 9x13-inch casserole
calories: 562.6 kcal
carbohydrates: 45.3 g
protein: 36.3 g
saturated fat: 10.6 g
cholesterol: 128 mg
sodium: 1443.5 mg
fiber: 1.5 g
sugar: 8.5 g
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