Chicken-Bacon-Ranch Pasta Bake

 


Ingredients

  • 12
    oz uncooked egg noodles
  • 2
    teaspoons oil
  • 1/2
    cup diced onion
  • 2 1/2
    cups Progresso™ chicken broth (from 32-oz carton)
  • 6
    oz cream cheese, softened
  • 3
    tablespoons ranch dressing and seasoning mix (from 1-oz package)
  • 2
    cups shredded deli rotisserie chicken
  • 5
    slices bacon, crisply cooked and crumbled
  • 1 1/2
    cups frozen sweet peas
  • 1
    tablespoon unsalted butter, melted
  • 1
    cup Progresso™ panko crispy bread crumbs
  • Chopped fresh parsley for garnish, if desired

Steps

1 Heat oven to 375°F. Lightly grease 13x9-inch (3-quart) baking dish.

2 Cook noodles in salted water as directed on package for minimum cook time. Drain; place noodles in large bowl.

3 Meanwhile, in 10-inch skillet, heat oil until hot. Cook onion in oil until soft and translucent. Season lightly with salt. Add chicken broth; heat to simmering. Stir in cream cheese until melted and combined. Stir in 2 tablespoons plus 2 teaspoons of the ranch dressing mix. Pour mixture over noodles. Fold in chicken, bacon and frozen peas. Spread in baking dish.

4 In small bowl, mix melted butter, bread crumbs and remaining 1 teaspoon ranch dressing mix until well coated. Spread over noodle mixture.

5 Bake about 20 minutes or until top is crisp and sauce is bubbling. Let stand 5 minutes before serving.

 

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