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One of my favorite hot sandwiches ever is chicken breast with bacon, chicken, cheese and ranch dressing. Sometimes I like to make a version of it with pasta. It’s not the same flavor or texture as a sandwich obviously, but it does combine the same flavors that I feel go so well together. It’s a tasty, hot comfort food that fills you up. It works as a leftover but does usually lose a little of it’s creaminess after the first day, so if you have leftovers toss a little extra milk or cream cheese or sour cream in when you reheat it on day two. Here’s how to make it.
Chicken Bacon Ranch Mac & Cheese
- 1 lb elbows
- 9 oz roasted chicken (I used a package of Short Cuts)
- 1 cup bacon
- 1 cup sour cream
- 12 oz Triple Cheddar shredded cheese
- 2 1/2 cup milk
- 2x 1 oz packet thick & creamy ranch dip/dressing mix
- 2 tbsp butter
- salt and pepper to taste
Preheat oven to 350.
Boil the pasta until al dente.
Once cooked, drain the pasta and place back into the pot.
Add the butter and stir well.
Add the shredded cheese and milk and stir well.
Add the sour cream, ranch dip mix, bacon and chicken and stir well.
Pour mixture into greased baking pan.
Bake for 15-20 minutes until cheese is melted.
Serve with salt and pepper immediately.