1½ lb boneless, skinless chicken breasts, cut into bite-size pieces
3 Tbsp all-purpose flour
3½ cups low-sodium chicken broth
1 (1-oz) envelope Ranch dressing mix
1 (8-oz) block cream cheese, softened and cubed
1 (8-oz) pkg shredded Monterey Jack cheese
Instructions
Preheat oven to 350°F. Cook pasta according to package directions; drain and set aside.
Meanwhile, cook bacon in a large skillet over medium heat until crisp. Drain, reserving 1 Tbsp drippings in skillet.
Melt butter with drippings over medium heat; add chicken. Cook, stirring, 6 to 7 minutes or until chicken is done.
Add flour; cook, stirring, 2 minutes. Gradually stir in broth and dressing mix; bring to a boil, reduce heat, and simmer 5 minutes or until slightly thickened.
Stir in cream cheese and shredded cheese until melted. Stir in cooked pasta and half of bacon. Spoon into a lightly greased 13- x 9-inch baking dish.
Cover and bake 20 minutes. Uncover, sprinkle with remaining bacon, and bake 10 minutes longer.
Side Dish Ingredients
6 carrots
3 crisp red apples, cored and sliced
Side Dish Instructions
Peel carrots, and cut into 2-inch sticks.
Serve carrots and apples on each plate.
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