Chicken Bacon Ranch Casserole March 15, 2014

     I won't lie to you and say this is a super quick & easy recipe to make, and I also won't say it's healthy either.  It is homemade though, and I gaurantee that your family will ask for this one again.  If you'd like it to be a little more on the healthy side, substitute light ingredients.  On the bright side, it should please just about any husband since it has BACON in it!

Chicken Bacon Ranch Casserole

16 oz Noodles (your choice-cooked)
2 lg chicken breasts (diced)
1 lb bacon (diced)
2 tsp oregano
1 tsp red chili's (optional)
1 oz packet Hidden Valley Ranch Dip Mix
1 small onion (diced)
1/2 green pepper (diced)
4 oz can of mushrooms
1 cup sour cream
26 oz can cream of mushroom soup
1 cup milk or water
1 1/2 cup grated mozzarella

Start by cooking your noodles, strain and set aside when done.
I love to use my electric skillet or pot when making this, because it helps cut down dishes a bit.  Brown bacon & chicken until fully cooked.  Toss in all of the spices listed above along with the mushrooms, onion & green pepper.  Cook for an additional 10 minutes.  Add sour cream, milk or water & cream of mushroom soup, mix well.  Toss in your cooked noodles and mix together.  At this point, you can serve this.  If you want to make it just a bit more special, spray a baking dish with non-stick cooking spray, and add your casserole mixture to the pan.  Top with mozzarella cheese, and bake at 350 degrees for approximately 20 minutes.  This is truly comfort food, and a great way to get fussy pork & beef eating husbands to eat some chicken once in a while.  Enjoy!