Bacon Chicken Ranch Fettuccine Casserole #Recipe

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My son recently asked me to make him something using fettuccine and shrimp. I told him I’d come up with something. I had fettuccine but no shrimp, so I decided to make something using chicken. This is what I came up with.

INGREDIENTS

• 1 lb fettuccine
• 16 oz sour cream
• 1x 1 oz packet ranch dressing mix
• 9 oz cooked chicken, diced (I used Perdue Short Cuts Italian)
• 1/2 cup crumbled bacon
• 4 oz shredded cheddar cheese
• 2 tomatoes (diced)

INSTRUCTIONS

Preheat oven to 350 f.

Cook the pasta according to the instructions. You do want it to be al dente.

When pasta is cooked, drain it and put it back into the pot.

Add the sour cream and the ranch dressing mix and stir well.

Add the bacon and 3 oz of the shredded cheddar and stir well.

Add the chicken and tomatoes and stir well.

Put the contents of the pot into a large baking dish. (I used a 9×13).

Sprinkle the remaining 1 oz of shredded cheddar across the top.

Bake for 20 minutes. (Note. Everything used is already cooked at this point. The baking is only to make things “get happy” as Emeril would say.

Remove from oven and serve immediately.

This was super easy to make. My son liked it, as did hubby who said it had a little “tang” from the ranch. I will be making this one again.

What’s in your favorite casserole? Please leave a comment, I’d really like to know!