Deluxe Ranch Chicken Macaroni Casserole Recipes

DELUXE RANCH CHICKEN MACARONI CASSEROLE

Steps:

• Heat oven to 350ºF.
• Prepare Dinner as directed on package. Add all remaining ingredients except shredded cheese; mix well.
• Spoon into 8-inch square baking dish sprayed with cooking spray; top with shredded cheese.
• Bake 20 to 25 min. or until heated through.

MACARONI CHICKEN CASSEROLE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a small skillet, saute the mushrooms, onion and green pepper in butter until tender. , In a small bowl, combine the chicken, cheese, sour cream, milk, olives, seasoned salt, pepper and vegetable mixture. Drain macaroni; add to chicken mixture., Transfer to a 3-cup baking dish coated with cooking spray. Combine bread crumbs and butter; sprinkle over top of casserole. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

CHICKEN RANCH MAC & CHEESE

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions for al dente; drain and return to pot., Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in cheeses until blended. Stir in dressing., Add chicken and sauce to macaroni, tossing to combine. Transfer to a greased 13x9-in. baking dish., Toss bread crumbs with melted butter; sprinkle over macaroni. Top with bacon. Bake, uncovered, 30-35 minutes or until topping is golden brown. Sprinkle with parsley. Freeze option: Prepare recipe as directed, increasing milk to 1-1/3 cups. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 30 minutes. Uncover; continue baking as directed or until heated through and a thermometer inserted in center reads 165°.

CHICKEN RANCH MACARONI AND CHEESE

Steps:

• In a large mixing bowl, combine chicken and ranch seasoning. Toss to coat evenly.
• Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken in batches. Cook 1-2 minutes on each side (or until golden brown and internal temperature is 165°F). Remove from heat and tent with aluminum foil to keep warm.
• Wipe out the skillet to use for the macaroni and cheese.
• In the skillet, melt the butter over medium heat.
• Add the flour and whisk constantly for 1-2 minutes (or until the mixture turns light brown).
• Remove from heat and gradually pour in the warm milk, whisking constantly.
• Return the pan to the heat and whisk another 3-5 minutes, or until thickened.
• Add the salt, garlic powder, and ranch seasoning. Stir to combine and remove from heat.
• Add the cheeses, stirring to melt.
• Pour the cooked noodles over the top of the sauce. Stir to combine.
• Season with salt and pepper, and top with the chicken, bacon, and chopped parsley.

CHICKEN BACON RANCH CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Arrange chicken on the baking sheet.
• Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Dice chicken and place in a bowl; add ranch mix and stir until coated.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon grease in the skillet. Crumble bacon into small pieces.
• Heat reserved bacon grease in the skillet; cook and stir bell pepper until slightly tender, 2 to 3 minutes. Add chicken, 1 jar Alfredo sauce, milk, and garlic; cook and stir until heated through, about 5 minutes.
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Pour 1/2 the jar of remaining Alfredo sauce into a casserole dish; top with 1/2 of the penne, 1/2 of the chicken mixture, 1 1/2 cup mozzarella cheese, and 1/2 of the bacon. Repeat layering with remaining ingredients in the same order ending with 1 cup mozzarella cheese and bacon on top.
• Bake in the preheated oven until casserole is bubbling and cheese is lightly browned, about 30 minutes.

CHEESY MACARONI AND HAMBURGER CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 11x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Transfer to a bowl, add processed cheese cubes, and let stand until cheese partially melts.
• Place ground beef in a skillet over medium heat, break meat apart with a spatula, and sprinkle with garlic powder, onion powder, salt, and black pepper. Cook and stir until beef is browned and crumbly, about 10 minutes. Drain excess grease.
• Stir Cheddar cheese soup, sour cream, Parmesan cheese, and onion together in a bowl; gently fold macaroni and processed cheese mixture into soup mixture. Stir in milk until thoroughly combined. Mix ground beef into macaroni mixture and spread into prepared baking dish. Top casserole with slices of American cheese and sprinkle cracker crumbs on top. Cover casserole with aluminum foil.
• Bake in the preheated oven until casserole is bubbling, about 20 minutes; remove foil and bake until top is golden brown, about 10 more minutes.

CHICKEN BACON RANCH PASTA

Steps:

• Pre heat oven to 375 degrees F.
• Bring 12 ounces of Rotini pasta to a boil. Cook according to package directions.
• Drain water after pasta is done cooking and place pasta in a large bowl.
• Add the diced cooked chicken, cooked bacon crumbles, ranch dressing, Alfredo sauce, and garlic salt.
• Stir together well and place in a 9 x 13 inch baking dish that has been sprayed with non stick cooking spray.
• Top with shredded Mozzarella and cheddar cheese.
• Sprinkle fresh chopped parsley over top.
• Bake for 20 minutes or until heated through and the top starts to turn golden.
• Serve immediately.