Ranch Chicken Casserole with Bacon // Lauren Nicholson

 

  • 2 (12 ounce) package wide egg noodles

  • 2 pounds bacon

  • 4 tablespoons olive oil

  • 8 skinless, boneless chicken breasts, cubed

  • 2 tablespoons lemon-pepper seasoning

  • 2 (16 ounce) container fat-free sour cream

  • 2 (10.75 ounce) can condensed cream of chicken soup

  • 2 cups milk

  • 2 (1 ounce) package ranch dressing mix (such as Lipton® Recipe Secrets®)

  • 3 cups shredded Colby-Monterey Jack cheese

  • 4 green onions, diced

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Bake in the preheated oven until cheese is melted and chicken is no longer pink in the center, about 30 minutes.


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