I need some Crack Chicken.. who else is with me?
Delicious Cheesy Crack Chicken Casserole
12 sliced Bacon, cooked to crispy and diced (reserve bacon grease)
1 pound Rotini noodles
2 large chicken breasts, skinless and cubed 1/2 tsp. salt
1/4 tsp. ground black pepper 1 tsp. smoked paprika 1/2 large green bell pepper, cored and diced 1 medium yellow onion, diced 3 cloves garlic, minced 3 tbsp. Butter
1/3 cup all-purpose flour 3 cups milk 1 package Dry Classic Ranch Mix
1 (10 1/2 oz.) can cream of chicken soup, condensed
1 (8 oz.) package cream cheese
3 cups Cheddar cheese, shredded 1/2 cup plain bread crumbs
Preheat oven to 375 degrees F. Cook Rotini pasta noodles to al dente according to package directions. Place reserved bacon grease In a large skillet over medium-high heat. Add the cubed chicken and season with the salt, pepper and smoked paprika. Cook until golden and no longer pink in center. Remove from skillet and set aside.
Add diced onion, green bell pepper and garlic to skillet. Cook for 5 minutes until tender. Remove from skillet and place on paper plate lined with paper towel. Set aside.
In same skillet over medium heat melt butter. Whisk in flour until a paste forms.
Slowly whisk in the milk until creamy. Add package of Ranch mix and whisk until thoroughly mixed. Stir in condensed chicken soup and cream cheese until totally combined. Stir in 2 cups of the shredded cheddar cheese.
In large bowl combine the pasta, chicken, onion and green bell pepper and cheese mixture. Stir well and transfer to large casserole dish.
Top with the chopped bacon and remaining cheddar cheese. Sprinkle top with bread crumbs.
Bake for approx. 30 minutes.
Garnish with parsley and serve hot!