Chicken Bacon Ranch Casserole

smalltownwoman.com

Larry Downs

20 year Navy veteran. Helped my wife run a full service deli we owned in San Diego until 2009 then we both retired.

8 ounces rigatoni pasta

6 slices bacon

2 boneless skinless chicken breasts cut into thin bite size pieces or 5 chicken thighs

1 medium onion finely chopped

2 cloves garlic minced

1 14.5 ounce jar Alfredo Sauce or homemade alfredo sauce

⅔ cup sour cream

2 tablespoons Ranch Seasoning

Salt and pepper to taste

2 cups shredded mozzarella cheese

1 cup shredded cheddar

Parsley for garnish

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