Creamy Chicken Bacon Ranch Casserole
Servings 6 people
Ingredients
- 12 oz bag Creamette Extra Wide Egg Noodles
- 1 ½ cups cooked shredded chicken
- 4 tablespoon butter
- ½ white onion, diced
- 2 ¼ tablespoon cornstarch
- 1 oz ranch seasoning packet
- ½ teaspoon black pepper
- 2 ½ cups chicken broth
- 1 cup milk
- 2 ½ cups shredded cheddar cheese
- 8 sliced cooked chopped bacon
- ½ cup frozen peas
- 2 sleeves round butter crackers
- 4 tablespoon melted butter
- 1 ½ teaspoon dried parsley
Instructions
- Pre-heat oven to 350°F. Spray a 9x13 casserole dish with cooking spray and set aside.
- Place a pot of water on the stove and bring to a boil. Add Creamette Extra Wide Egg Noodles to the water and cook till tender, but still firm. Drain, return to pot, and set aside.
- Place onion in a large rimmed skillet with 1 tablespoon butter. Cook till tender. Add 2 additional tbsps of butter and allow it to melt. Add the cornstarch and mix till absorbed by the butter.
- Add the ranch seasoning, black pepper, chicken broth and milk. Allow mixture to come to a simmer and thicken.
- While sauce thickens prepare the cracker topping. Place crackers, into a sealable bag. Seal and crush the crackers. Add melted butter, ⅓ amount of bacon, and dried parsley to the crushed crackers. Seal and mix with hands. Set aside.
- Add 1 ¼ cup cheese, ⅔ amount of bacon, peas, and chicken to sauce mixture.
- Pour sauce into the pot with the Creamette Extra Wide Egg Noodles and gently stir.
- Spoon casserole into the prepared baking dish. Top with 1 ¼ cup of cheese.
- Top casserole with cracker topping.
- Bake for 30 minutes. Remove from oven and serve.