Dairy Free Chicken Bacon Ranch Casserole
This family-friendly casserole is creamy, satisfying, and easy to enjoy. It brings cozy flavor to busy weeknight dinners.
Equipment
- oven-safe skillet
Ingredients
For The Casserole
- 12 oz Rotini Pasta
- 1 lb Boneless Skinless Chicken Breast, Cut Into 1-Inch Pieces
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 8 oz Bacon, Diced
- 1 Yellow Onion, Diced
- 3 Garlic Cloves, Minced
- 1 cup Unsweetened Plain Dairy Free Milk
- 1 cup Dairy Free Ranch Dressing
- 1 tsp Dried Dill
- 1 tsp Dried Parsley
- 1/2 tsp Garlic Powder
- 1 cup Frozen Peas
- 1 1/2 cups Dairy Free Cheddar-Style Shreds
- 2 tbsp Fresh Chives, Chopped
Instructions
- Cook the rotini in a large pot of salted water until 2 minutes shy of al dente. Drain and set aside.
- Cook the bacon in a large oven-safe skillet over medium heat for 6 to 8 minutes until crisp. Transfer it to a paper towel-lined plate, leaving 2 tablespoons of drippings in the skillet.
- Season the chicken with salt and pepper. Cook it in the bacon drippings for 6 to 8 minutes until browned and cooked through. Transfer it to a plate.
- Add the onion to the skillet and cook for 5 minutes until softened. Stir in the garlic and cook for 30 seconds.
- Whisk in the dairy free milk, dairy free ranch dressing, dill, parsley, and garlic powder. Simmer for 3 minutes until warmed and slightly thickened.
- Stir in the pasta, chicken, bacon, peas, and 1 cup dairy free cheddar-style shreds. Spread the mixture evenly in the skillet and top with the remaining cheese.
- Bake at 375 F for 18 to 20 minutes until bubbling and golden. Rest for 5 minutes and finish with chives.
Nutrition
Serving: 1servingCalories: 780kcalCarbohydrates: 58gProtein: 41gFat: 42g