Ingredients
The following ingredients have 4 Servings
- 1½ cups dry elbow macaroni
- 3 cups cooked skinless - boneless chicken breast (cubed)
- 16 slices bacon (cooked and diced (this measures 1 ½ cups once cooked))
- 3 tbsp butter
- 1 small yellow onion (diced)
- 10.5 oz can cream of chicken soup (undiluted)
- 2 cups sour cream
- 4 oz cream cheese (softened)
- ¼ milk ( or half-and-half)
- 1 ounce packet ranch dressing seasoning
- ½ tsp black pepper
- 1 tsp kosher salt
- 1 tsp onion powder
- 3 cups shredded cheddar cheese (divided)
- 1 green onion (sliced thin)
Instruction
- Preheat the oven to 375 degrees.
- Lightly spray a 9x13 baking dish.
- Fill a medium sized saucepan ¾ of the way with water. Bring to a low rolling boil and add elbow macaroni. Cook the macaroni until it is al dente. Drain the macaroni and set aside.
- In a medium size skillet add the butter and diced onions. Cook over a medium high heat, stirring the onions with a wooden spoon to ensure even cooking for about 5 - 7 minutes. They should be translucent and starting to turn golden/light golden brown. Remove from the heat and set aside.
- In a medium size mixing bowl, add the softened cream cheese,cream of chicken soup, sour cream, milk or half-and-half and the 1 oz pkg of ranch dressing powder.
- Using a handheld mixer, combine the sour cream mixture on medium speed until creamy.
- Continue mixing on low and add the kosher salt, black pepper and the onion powder. Mix until well combined.
- Transfer the sour cream mixture to a large mixing bowl. Add in the cooked macaroni, the cubed chicken breast, cooked yellow onion, 1 ½ cups of cheddar cheese and ¾ of a cup of the cooked bacon. Using a large wooden spoon, stir until all the ingredients are completely combined.
- Pour the chicken mixture into the prepared baking dish and spread evenly.
- Sprinkle the remaining shredded cheddar cheese, bacon and the thinly sliced green onion.
- Bake for 35 to 40 minutes, until the top layer of cheese is melted and gooey.
