Chicken Ranch Bacon Casserole


°2 pounds chicken

°1 package (10 ounces) roti noodles

°7-8 slices of bacon, cooked and chopped

°3 cloves minced garlic

°2 tablespoons flour

°1 cup milk (use 2%)

°3/4 cup ranch dressing (I used kraft)

°3 tablespoons butter

°2 cups of Mexican cheese mix

°1 small can of Green Chile (I used Hatch Green Chile)


Thoroughly cook the chicken, and toss it in the covered oven at 375 for 45 minutes, but time will vary depending on the size/thickness of the chicken.

During the last 10 minutes of chicken cooking, make bacon and pasta according to directions on package. Set it aside once you're done. Oh, and your bacon chops.

Cut the chicken into small pieces. Mince garlic cloves.

Heat the oven to 350 degrees.

Keep some of the bacon broth in the skillet. Cook garlic cloves and butter until melted (not browning). Add the chicken and flour and leave for about a minute, mixing together. Get rid of milk and farm. Mix over medium/low heat for 2-3 minutes until slightly thickened.

Add 1 cup of cheese. Mix everything together well. Then fold it with pasta. Put it all together. At this point you can add the green chiles - I already used half a can of green chile as I did half a casserole with green chile and half a can of green chile.

Put the casserole in a large casserole dish. Pour the remaining cup of the cheese over the surface of the casserole. Cook for 15 minutes at 350 minutes until cheese is well melted. Enjoy! We had it with power. Very well!