I’m happy to share with you one of my recent recipe hits! I love it when in a new recipe turns out to be a winner, and this one certainly was. My husband absolutely loved it!
I also love that this a one dish meal. It’s very filling and hearty, since it has chicken. I haven’t frozen it, but I imagine it would be good frozen (minus the crumbled bacon) and then baked.
This recipe was adapted from this Bacon, Ranch, and Chicken Mac and Cheese recipe.
Chicken Ranch Mac and Cheese
Keywords: stovetop entree chicken
Ingredients (8 Servings)
- 8 ounces uncooked macaroni (or other pasta)
- A few slices of bacon
- 1 lb boneless, skinless chicken breast
- 2 Tbsp chopped onion
- 1 Tbsp butter
- 1 Tbsp flour
- 1 1/2 cups milk
- 2 oz (1/2 cup) mozzarella cheese
- 4 oz (1 cup) cheddar cheese
- 2 oz (1/2 cup) fresh grated parmesan cheese (can substitute canned)
- 1/2 packet of ranch dressing mix
- 1/2 tsp garlic powder
- Salt, to taste
- Pepper, to taste
- 1/2 cup cheddar cheese to sprinkle on top
Boil the macaroni noodles according to package directions.
Fry bacon in non stick skillet. Crumble cooked bacon and set aside. Leave grease in pan.
Trim visible fat from chicken and chop into small cubes. Fry chicken pieces and chopped onion in bacon grease until fully cooked. (This takes about 10 minutes.)
Melt butter in saucepan over medium heat. Add flour and whisk until smooth, cooking for about a minute. Add milk to mixture, whisking constantly. Bring mixture to boil and allow to thicken. (This will take a while – maybe 10 minutes.)
Remove from heat. Add cheeses and stir to melt. Then add ranch mix, garlic powder, salt, and pepper.
Combine the cheese mixture, the cooked pasta, and the chicken, and place in large casserole dish or 13 x 9 pan. Sprinkle with cheddar cheese.
Place in oven on broil for 3-5 minutes until the cheese is melted. Watch carefully as it’s easy to burn things under the broiler.
Top with reserved crumbled bacon.