Smoky Ranch Bacon Chicken (Printable Version)

# What You’ll Need:

→ Main

01 - 4 boneless, skinless chicken breasts (about 680g), cubed
02 - 8 slices bacon, cooked crisp and crumbled
03 - 340g wide egg noodles (or penne/rotini)

→ Sauce

04 - 1 cup sour cream
05 - 1 can (10 oz) cream of chicken soup
06 - 1 cup milk (or heavy cream)
07 - 1 packet (1 oz) ranch seasoning mix

→ Topping

08 - 1½ cups shredded Colby‑Jack or mozzarella cheese
09 - 2 green onions, thinly sliced

# Steps to Follow:

01 - Preheat oven to 175 °C (350 °F).
02 - Boil egg noodles until al dente. Drain and set aside.
03 - Cook bacon in a skillet until crisp. Crumble and set aside.
04 - In the same skillet, brown the cubed chicken on medium heat until no longer pink (5–7 minutes). Remove from heat.
05 - In a large bowl, whisk together sour cream, cream of chicken soup, milk, and ranch seasoning mix until smooth.
06 - Toss the cooked noodles, browned chicken, and half the crumbled bacon with the sauce mixture. Transfer to a greased 23x33cm (9×13-inch) baking dish.
07 - Sprinkle the top with shredded cheese and the remaining crumbled bacon.
08 - Bake in the preheated oven for 25–30 minutes until the cheese is melted and bubbling.
09 - Garnish with thinly sliced green onions and serve hot.

# Additional Notes:

01 - For a creamier texture, replace milk with heavy cream.