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Chicken-Bacon-Ranch Casserole

There are thousands of versions of this casserole online.  This is my version and it is heavenly.  Try it and enjoy!


8 slices of bacon, cut into 1-inch pieces
1 lb. boneless, skinless chicken breasts or tenders, diced
1 tbsp. olive oil
1 packet dry Ranch dressing mix
16 oz. pasta (I used penne)
1/2 cup fresh Parmesan, shredded
1 cup sour cream (optional)
Pepper and garlic powder
1 jar Alfredo sauce (14.5 oz.)
½ cup Colby and Monterrey Jack cheese blend, shredded


Preheat oven to 350 degrees and spray some cooking spray in a 9 x 11 baking dish.
Heat a large skillet over medium heat. Cook bacon until brown and crispy, about 7 minutes.
Place bacon on a paper towel to absorb the grease.
Drain most of grease in skillet.  I left about 1 tablespoon
Add olive oil to bacon grease.
Add chicken to skillet, sprinkle with garlic powder and pepper and cook until no longer pink.
Sprinkle most of ranch dressing mix on top of chicken and cook 2 more minutes, stirring frequently.
In a pot of boiling water, cook pasta until al dente.
In a large mixing bowl, add pasta, the rest of the ranch dressing mix, parmesan cheese, sour cream and Alfredo sauce.  Mix well.
Toss in chicken and bacon and mix.
Pour into casserole dish.
Bake 25 minutes.
Remove from oven and top with Colby and Monterrey Jack cheese.
Bake 5 more minutes.