Wednesday, January 9, 2013

Cheesy Chicken Ranch Pasta Bake

Another Pinterest winner! Especially for Norris--he really liked this. He loves it when I make hot food (what I consider dinner food) for lunch, so over break I made this. I prepped it two days before I actually baked it, so I baked it for a little longer and covered it with foil for the first part so it wouldn't overbrown. It also made great leftovers!

Cheesy Chicken Ranch Pasta Bake

2 (12 oz) cans evaporated milk (I also saw other versions that used regular milk with good results)
1 (1 oz) pkg. dry ranch salad dressing mix (not the dip blend).....I accidentally used the dip blend and it was still good
3 C. cubed, cooked, chicken (about 2 large chicken breasts)
1/8 tsp pepper
2-3 C. uncooked penne pasta
1 C cheddar cheese, grated
1 C mozzarella cheese, grated (I saw another version that replaced these two with three cups of colby jack, and I'd say I used closer to 3 cups)

Spray a 9x13 baking dish.

Cook pasta until about 2 minutes under regular cook time. Drain and add to baking dish.
Combine evaporated milk, dressing mix, and pepper in a heavy saucepan. Heat just to a boil, thensSimmer, uncovered, 25 minutes, stirring frequently. Sauce will thicken slightly.
Layer chicken, sauce, and cheese into dish over pasta. Bake uncovered at 350' for 25 minutes or until hot and bubbly.
Let rest 10 minutes before serving if you want it to come out prettier, or just eat it in a big pile on your plate while it's still steaming, which is more my style!

from Mommy I'm Hungry

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