Chicken Ranch Casserole

• 16  bacon slices  (cooked and chopped) 

• 4 cups Chopped Rotisserie Chicken

• 1 12 oz box Gluten Free Penne Pasta

• 1 can condensed cream of mushroom soup  

• 1 can condensed cream of chicken soup 

• 1 cups chicken broth  

• 2 cups sharp cheddar cheese  (grated) 

• 1  medium onion  (diced)  

• 2 tablespoon minced garlic  

• 1 oz packet Ranch seasoning mix  (I used uncle Dans)

•  Salt and freshly ground black pepper to taste  

Topping:

• 1 1/2 cups cracker crumbs  (I used Ritz crackers) 

• 8 tablespoons unsalted butter  (melted) 

• 1 1/2 cups cheddar cheese  (grated) 

instructions

1. Preheat oven to 375 deg

2. Grease a 9x13 inched baking dish with butter or a drizzle of oil, set aside.

Cook Penne:

1. Add Penne to a pot with water. Add a drizzle of oil, and stir. Cook per package instructions, but keeping the pasta al dente, or 1-2 minutes shy from what the package cooking time suggests.

2. Drain the pasta.

Assemble:

1. To the large bowl with shredded chicken add cooked Penne, condensed cream of mushroom soup, cream of chicken soup, grated cheese, diced onion, garlic, Ranch seasoning, and half of the bacon. Stir to combine.

2. Add 1 cup of broth and salt and pepper. If the mixture needs more liquid, add a bit more chicken broth and stir well to combine.

3. Transfer the mixture to the prepared baking dish, distribute it evenly.

Buttery Cracker Topping:

1. In a medium bowl, combine cracker crumbs with melted butter, until well blended.

2. Spread the crumb mixture on top of the casserole. Sprinkle the remaining 1 1/2 cup of cheese on top. Distribute evenly.

3. Add the remaining bacon.

Baking:

1. Bake for 30-40 minutes or until mixture is bubbly and cheese is fully melted.