Ingredients

The following ingredients have 10 Servings
  • 12- ounces (340 g) low FODMAP gluten-free elbow, (penne, or ziti pasta, cooked al dente)
  • 3 tablespoons unsalted butter, (cut into pieces)
  • 2 tablespoons low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour)
  • 1 ½ cups (360 ml) whole lactose-free milk, (at room temperature)
  • 3/4 cup (180 ml) preferably Live Free Ranch Dressing, (or our Low FODMAP Ranch Dressing recipe)
  • 5- ounces (140 g) shredded cheddar cheese; (you can use mild, medium or sharp; yellow or white cheddar)
  • 2 ½- ounces (70 g) shredded Monterey jack cheese
  • 1/2 cup (50 g) grated Parmesan cheese
  • 7- ounces (200 g; about 1 ¼ cups) coarsely chopped or shredded low FODMAP cooked chicken
  • 6 strips meaty bacon, (cooked crisp, divided)
  • 2 tablespoons minced scallion greens
  • 1/3 cup (60 g) low FODMAP gluten-free panko breadcrumbs
  • 2 tablespoons melted unsalted butter
  • 1 tablespoon Live Free Ranch Dressing
  • 2 tablespoons minced fresh flat-leaf parsley; (optional)

Instruction

  • Preheat oven to 350° (180°C). Coat a 13-inch by 9-inch (33 cm by 22 cm) casserole with nonstick spray; or do what I did and use bacon fat!
  • Cook pasta according to package directions until al dente; drain well and return to pot (instead of dirtying an extra bowl).
  • For Sauce, Pasta & Chicken: Meanwhile, in a separate medium saucepan, melt butter over low-medium heat. Whisk in flour until smooth. Gradually whisk in the milk. Adjust heat and bring to a simmer, whisking constantly until thick and glossy, about 2 minutes. Whisk in Live Free Ranch Dressing, then stir in cheddar, Monterey jack and Parmesan cheeses. Pour over pasta in large pot. Add chicken to pot along with about half of the bacon (do this by eye) and scallion greens and fold everything together until thoroughly mixed. Scrape into prepared pan.
  • If you would like to freeze the casserole, do so at this time. Wrap very well with plastic wrap, then with foil. Defrost in refrigerator overnight, bring to room temperature, then proceed with topping and baking.
  • For Breadcrumb Topping: In a small bowl stir the panko together with the melted butter, Live Free Ranch Dressing, and remaining bacon. Scatter evenly over the pasta and chicken. Bake uncovered for about 30 to 35 minutes or until topping is golden brown and casserole is bubbling. Sprinkle with parsley, if using, and serve.