Two great tastes--ranch and Alfredo--come together in perfect harmony in this baked chicken and broccoli casserole, topped with cheese and crumbled bacon.
Preparation Time
10 mins
Cooking Time
60 mins
Total Time
1 hr 10 mins
Calories
457 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
Step 2
Place broccoli and water in a microwave-safe bowl. Cover and microwave on high until steamed and tender, 3 to 4 minutes. Remove and drain excess liquid; set aside.
Step 3
While broccoli is steaming, place 1 tablespoon ranch dressing mix in a large resealable plastic bag. Add chicken and pepper, seal the bag, and massage to coat chicken with seasonings.
Step 4
Pour chicken broth into a large pot and bring a boil over medium-high heat. Add shells and return to a boil. Reduce heat to medium-low and cook, stirring occasionally until pasta is nearly done, about 10 minutes. Drain pasta, reserving 1/2 cup of cooking broth.
Step 5
Heat butter and olive oil in a large nonstick skillet over medium-high heat. Add chicken to the hot skillet, working in batches if necessary, and cook until browned on all sides, about 7 minutes. Remove chicken to a plate.
Step 6
Add milk, Alfredo sauce mix, and remaining 2 tablespoons ranch dressing mix to the hot skillet; bring to a boil. Turn off the heat, add chicken and any accumulated juices, pasta, broccoli, sour cream, reserved 1/2 cup pasta cooking broth, salt, and pepper. Transfer mixture to the prepared casserole dish and sprinkle with Parmesan cheese and bacon.
Step 7
Bake in the preheated oven until cheese is melted and sauce is bubbly, about 20 minutes. Serve warm.
Ingredients
3 tablespoons water
1 tablespoon unsalted butter
salt and ground black pepper to taste
1 cup grated Parmesan cheese
1 tablespoon extra virgin olive oil
1 (16 ounce) package small shell pasta
2 pounds skinless, boneless chicken breasts, cut into bite-sized pieces
