Ingredients
- 2 cups cooked rotisserie chicken, shredded
- 8 oz uncooked egg noodles (or any short pasta like rotini or penne)
- 3 cups chicken broth
- 1 cup Alfredo sauce (store-bought or homemade)
- 1/2 cup ranch dressing
- 1/2 cup cooked bacon, crumbled
- 1 cup frozen peas and carrots (optional)
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, uncooked egg noodles, chicken broth, Alfredo sauce, ranch dressing, crumbled bacon, frozen peas and carrots (if using), garlic powder, Italian seasoning, salt, and pepper. Mix well until everything is evenly coated.
- Pour the mixture into a greased 9×13-inch baking dish, spreading it out evenly.
- Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and sprinkle the shredded mozzarella cheese on top. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired. Serve warm and enjoy!
Notes
Great served warm. Can be paired with a side salad or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian