Chicken Bacon Ranch Crescent Casserole Recipes

Steps:

• 1. Preheat oven to 350 degrees. Fry bacon until crisp remove from pan and drain on paper towels
• 2. Drain all but one tablespoon of grease from pan. Add chicken to pan and saute until warm.
• 3. Add garlic to chicken and stir for a minute or two. Add cream cheese and ranch dressing mix to pan and stir until combined and softened. Add bacon back in with chicken and stir until everything is combined
• 4. Place one package of crescent rolls in the bottom of a greased 9 x 13 pan. Spread cream cheese chicken bacon mixture on top of crescent rolls. Sprinkle cheddar cheese over cream cheese mixture. Place remaining package of crescent rolls over the top.
• 5. Bake for 20 to 25 minutes until golden brown. Allowed to cool for a few minutes before serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Arrange chicken on the baking sheet.
• Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Dice chicken and place in a bowl; add ranch mix and stir until coated.
• 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, reserving bacon grease in the skillet. Crumble bacon into small pieces.
• Heat reserved bacon grease in the skillet; cook and stir bell pepper until slightly tender, 2 to 3 minutes. Add chicken, 1 jar Alfredo sauce, milk, and garlic; cook and stir until heated through, about 5 minutes.
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Pour 1/2 the jar of remaining Alfredo sauce into a casserole dish; top with 1/2 of the penne, 1/2 of the chicken mixture, 1 1/2 cup mozzarella cheese, and 1/2 of the bacon. Repeat layering with remaining ingredients in the same order ending with 1 cup mozzarella cheese and bacon on top.
• Bake in the preheated oven until casserole is bubbling and cheese is lightly browned, about 30 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• 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.
• 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.
• 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.
• 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.
• Bake in the preheated oven until cheese is melted and chicken is no longer pink in the center, about 30 minutes.