- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients
- 3 cups cooked chicken, shredded
12 ounces penne pasta, cooked
8 slices bacon, cooked and crumbled
1 cup ranch dressing
1 cup sour cream
1 teaspoon garlic powder
1/4 teaspoon black pepper
2 cups shredded Colby Jack cheese
1/2 cup shredded mozzarella cheese
Green onions for garnish (optional)
Instructions
1️⃣ Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2️⃣ In a large bowl, mix together the ranch dressing, sour cream, garlic powder, and black pepper.
3️⃣ Add the shredded chicken, cooked pasta, and half of the crumbled bacon, then mix well.
4️⃣ Spread the mixture evenly into your prepared dish.
5️⃣ Sprinkle Colby Jack and mozzarella cheese over the top, then add the remaining bacon.
6️⃣ Bake for 25-30 minutes, until the cheese is melted and bubbly.
7️⃣ Let cool for 5 minutes, garnish with green onions if desired, and enjoy!
Notes
Refrigerate: Store in an airtight container for up to 3 days.
Reheat: Warm in a 350°F oven for 15-20 minutes or microwave until heated through.
Freeze: Assemble without baking, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking.
Nutrition
- Calories: 550-600 kcal per serving
- Sugar: 3g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 12g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
Find it online: https://recipes.gernarb.com/1036/