Maybe it was the whole Stay Home ordeal that make Casseroles come back in such a big, big way. Families gathered ’round the supper table just like the good old days. It sure has been fun. Personally, I’me glad that the Casserole is once again taking center stage. At my table, it never left.
Casseroles are so great for so many reasons. Make a salad, maybe some fresh bread and you have a complete meal. Clean up is a snap. Left overs reheat easily, making for lunches or another supper later in the week. Yeah, casseroles are the perfect family meal. This one is especially delicious. All white and creamy and darn good. With a few modifications, you could make it with Tuna for a new spin on the Tuna Casserole. As a matter of fact, I plan to do just that very soon.
In the meantime, hope you enjoy this simple yet delicious Ranch Casserole. Perfect for a Wild Card Wednesday Supper, don’t you think?
Bacon Chicken Ranch Casserole
1 lb Penne Pasta
6 slices Bacon
2 cups shredded cooked Chicken
1 (15 oz) jar Alfredo Sauce
1/2 cup Ranch Dressing
2 cups Mozzarella Cheese
Italian Parsley, chopped for garnish if desired
Note: The cooked chicken can come from a Deli Rotisserie Chicken, the refrigerated section of the grocery store, the frozen food section or by cooking up a couple of chicken breasts. Personally, I like the stuff already shredded in the bag. Less work.
Heat oven to 350-degrees. Spray a 13-inch by 9-inch casserole dish with cooking spray, set aside.
Bring a large pot of salted water to a boil. Add pasta, cook al dente, about 10 minutes. Drain and set aside.
While the pasta cooks, fry bacon. Drain, crumble and set aside. If using chicken that needs to be shredded, now would be the perfect time to do so.
In large bowl, mixt the shredded chicken, Alfredo sauce and ranch dressing. Stir to combine. Once the pasta has drained completely, add it to the chicken mixture. Stir well to combine, then pour mixture into the prepared pan; spread evenly.
Sprinkle crumbled bacon evenly over top, then top with Mozzarella Cheese.
Place casserole in the heated oven and bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes. Chop parsley, sprinkle over casserole and serve.
For a great, light yet satisfying supper, just add a salad.