Prep Time: 45 mins | Cook Time: 30 mins | Total Time: 1 hr 15 mins | Yield: 8 Servings
The perfect casserole is only 1 hour and 15 minutes away from achieving! You will surely love the cheesy and meaty taste of this casserole. This is something you need to try if you only want the best for your family. Enjoy!
3 c uncooked elbow macaroni
12 slices of bacon (diced into 1–2-inch pieces)
½ tbsp paprika
¼ tsp salt
1.5-2 pounds uncooked chicken (cubed)
¼ tsp ground black pepper
2 tbsp minced garlic
1 medium onion (diced)
1 green bell pepper (diced)
1 package (8 ounces) of cream cheese (room temperature)
1 can (10 ¾ ounces) cream of chicken soup, condensed
3 tbsp butter
1 package (1 ounce) Dry Ranch Seasoning Mix (optional)
3 c milk
3 c cheddar cheese (shredded)
⅓ c all-purpose flour
1 c cheddar cheese (shredded)
¼ c panko crispy bread crumbs (optional)
chopped cooked bacon
Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
Add the macaroni, then cook for a few minutes until al dente. Drain.
Place a large skillet on the stove and turn the heat to medium-high. Add the bacon, then cook for a few minutes until crispy.
Transfer onto a clean plate.
Leave about 2 tbsp of the accumulated bacon grease in the skillet and remove the rest.
Add the chicken pieces into the same skillet, then cook for a few minutes until they turn golden brown. Don’t forget to season them with paprika, salt, and pepper to taste. Transfer them into a mixing bowl.
In the same skillet, add the minced garlic, bell pepper, and onions. Sauté for about 3 minutes or until soft and aromatic.
Transfer them into the bowl with the chicken.
Add 3 tbsp of butter into the same skillet and allow it to melt. Add flour, then whisk and cook for about a minute until it forms into a roux. Slowly add milk and beat until well blended.
Add the cream cheese, cream of chicken soup, and Ranch seasoning. Stir until well incorporated.
Turn the heat down to low, then add about 3 cups of shredded cheese and stir until melted completely. Remove the skillet from the stove.
Add the cooked pasta and cheese mixture into the bowl with the chicken, then stir everything until well-mixed.
Empty the bowl into a 13×9-inch baking dish and spread it evenly.
Sprinkle 1 cup of shredded cheese and bacon over the dish.
Place it in the preheated oven and bake for about 20 to 30 minutes or until the cheese turns golden brown.
Remove the casserole from the oven and allow it to rest for at least 10 minutes at room temperature to incorporate all the flavors.
Serve and enjoy!
Serving: 0g | Calories: 958 kcal | Carbohydrates: 58g | Protein: 40g | Fat: 62g | Saturated Fat: 30g | Cholesterol: 188mg | Sodium: 1172mg | Potassium: 590mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1710IU | Vitamin C: 13.6mg | Calcium: 577mg | Iron: 2.7mg