Ingredients

The following ingredients have 4 Servings
  • 1 pound elbow macaroni (prepared to al dente)
  • 2 cups cooked chicken (shredded or cubed)
  • 8 ounces bacon (cooked and crumbled)
  • 8 ounces cream cheese (softened)
  • 3 cups shredded cheddar (divided (2 cups & 1 cup))
  • 1 cup sour cream
  • 1 can condensed cream of chicken soup (10.75 ounces)
  • ½ cup milk
  • 1 packet ranch dressing mix
  • 1 cup crushed Ritz crackers
  • 2 tablespoons butter (melted)
  • green onions for topping

Instruction

  • In a large bowl, combine the chicken, cream cheese, bacon, 2 cups of shredded cheddar, condensed cream of chicken soup, milk and ranch dressing. Mix with an electric mixer. Add the cooked elbow macaroni and mix well.
  • In a smaller bowl mix together the cracker crumbs and melted butter.
  • Press chicken mixture into a 9x13 casserole dish. Top with the remaining cup of shredded cheddar and bread crumb mixture.
  • Bake at 350F degrees for 20 to 30 minutes, until cheese has melted and casserole is bubbly and heated through.
  • Garnish with green onion if desired.