When it comes to pasta I like many types served many ways. Most of the time I especially enjoy thick, creamy sauces. This is a simple sauce that combines flavors found in one of my most favorite sandwiches ever – chicken club. There is just something perfect about chicken, bacon, ranch and cheese together that makes my tummy so happy. This dish is quite warming and filling. Here’s how I make it.
Creamy Bacon Ranch Chicken
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- 2 lb chicken tenders
- 6 tbsp butter (split into 4 tbsp and 2 tbsp)
- 8 oz cream cheese
- 1 cup sour cream
- 3 cups milk
- 6 cups shredded cheese (I used colby jack and cheddar jack)
- 2 packets ranch dressing mix
- 1.5 cups shredded bacon
Preheat the oven to 350 f.
Spray the baking pan with nonstick cooking spray.
Brown the chicken in 2 tbsp butter in the frying pan.
Remove the chicken from the pan, keeping the juices in there.
Place the chicken into the casserole dish.
Place the 4 tbsp butter, cream cheese, sour cream, milk and ranch dressing mix into the fry pan.
Heat over medium heat, stirring frequently to ensure it’s mixed.
Once mixture is completely liquid, add the cheese.
Stir until cheese is melted.
Pour the mixture over the chicken in the casserole dish.
Bake for 20 minutes.
Serve over egg noodles.