Ranch Chicken Casserole with Bacon recipe

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Ingredients

1 (12 ounce) package wide egg noodles
1 pound bacon
2 tablespoons olive oil
4 skinless, boneless chicken breasts, cubed
1 tablespoon lemon-pepper seasoning
1 (16 ounce) container fat-free sour cream
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
1 (1 ounce) package ranch dressing mix (such as Lipton® Recipe Secrets®)
1 ½ cups shredded Colby-Monterey Jack cheese
2 green onions, diced

Nutrition Info

562.6 calories
carbohydrate: 45.3 g
cholesterol: 128 mg
fat: 25.4 g
fiber: 1.5 g
protein: 36.3 g
saturatedFat: 10.6 g
servingSize: -
sodium: 1443.5 mg
sugar: 8.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 9x13-inch casserole

Recipe Note

I made this casserole recipe up and my kids love it! Chicken melds with lots of flavors like bacon, ranch, and Colby Jack to make a yummy feast for the whole family.

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