I got this recipe from work, and it is delicious.
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MARINADE:
2 tbsp olive oil
1 medium onion
1/2 tbsp cumin
1 tsp pepper
1/2 tsp parsley
1 pound bacon, fried, drained and chopped into small pieces ** See NOTE in step 4
5 boneless, skinless chicken breasts, cut into bite-size pieces ** See NOTE in step 4
12 oz pasta shells
1/2 bottle Ranch dressing
1/2 jar Alfredo sauce
1 1/2 cups shredded Mozzarella cheese
1/2 cup shredded Cheddar cheese
1. Preheat oven to 375 degrees.
2. In a large, ziplock bag, combine the olive oil, pepper, cumin and parsley. Place the chicken breasts in the bag and marinate for 1 hour.
3. Cook the pasta al-dente according to package directions. Be sure to drain thoroughly, so they don't hold and water, making the casserole too watery.
4. Remove chicken from the ziplock bag and discard the marinade. Brown the chicken pieces in a large hot skillet in oil, until they turn white. This may have to be done in batches.
** NOTE: Rather than cooking the bacon and chicken separately, you may chop the bacon up (partially freeze it first to make it easier to chop) and then cook the bacon chicken together. Drain afterwards.
5. In a large bowl, mix together the pasta, Ranch dressing, Alfredo sauce, bacon, chicken, Mozzarella and Cheddar cheeses. Pour into a greased 9x13" pan and bake 375 degrees for 20-30 minutes until bubbly.
MARINADE:
2 tbsp olive oil
1 medium onion
1/2 tbsp cumin
1 tsp pepper
1/2 tsp parsley
1 pound bacon, fried, drained and chopped into small pieces ** See NOTE in step 4
5 boneless, skinless chicken breasts, cut into bite-size pieces ** See NOTE in step 4
12 oz pasta shells
1/2 bottle Ranch dressing
1/2 jar Alfredo sauce
1 1/2 cups shredded Mozzarella cheese
1/2 cup shredded Cheddar cheese
1. Preheat oven to 375 degrees.
2. In a large, ziplock bag, combine the olive oil, pepper, cumin and parsley. Place the chicken breasts in the bag and marinate for 1 hour.
3. Cook the pasta al-dente according to package directions. Be sure to drain thoroughly, so they don't hold and water, making the casserole too watery.
4. Remove chicken from the ziplock bag and discard the marinade. Brown the chicken pieces in a large hot skillet in oil, until they turn white. This may have to be done in batches.
** NOTE: Rather than cooking the bacon and chicken separately, you may chop the bacon up (partially freeze it first to make it easier to chop) and then cook the bacon chicken together. Drain afterwards.
5. In a large bowl, mix together the pasta, Ranch dressing, Alfredo sauce, bacon, chicken, Mozzarella and Cheddar cheeses. Pour into a greased 9x13" pan and bake 375 degrees for 20-30 minutes until bubbly.
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