Ranch Chicken Casserole with Bacon
Description
A kid-friendly mixture of flavors makes this ranch chicken casserole a winning dinner option that's also easy to prepare.
Ingredients
•
1 (12 ounce) package wide egg noodles
•
1 pound bacon
•
2 tablespoons olive oil
•
4 skinless, boneless chicken breasts, cubed
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1 tablespoon lemon-pepper seasoning
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1 (16 ounce) container fat-free sour cream
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1 (10 3/4 ounce) can condensed cream of chicken soup
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1 cup milk
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1 (1 ounce) package ranch dressing mix (such as Lipton® Recipe Secrets®)
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1 1/2 cups shredded Colby-Monterey Jack cheese
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2 green onions, diced
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
3
Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
4
Heat oil in a skillet over medium-high heat. Place chicken in the hot skillet, sprinkle with lemon-pepper, and brown on all sides, 5 to 7 minutes. Remove with a slotted spoon and place in a 9x13-inch baking dish.
5
Combine 1/2 of the crumbled bacon, sour cream, soup, milk, and ranch dressing mix in a bowl and mix until blended. Pour over chicken, add drained egg noodles, and stir. Sprinkle remaining bacon on top, cover with Colby-Jack cheese, and top with green onions.
6
Bake in the preheated oven until cheese is melted and chicken is no longer pink in the center, about 30 minutes.