The other afternoon, I was trying to find something to make for dinner. We only had three frozen chicken breasts left, and with a family of six, that isn’t going to cut it unless I put it in something. I remembered pinning this recipe the other day, though, and thought I might be able to try it out.
I made a couple of small changes to the recipe, and ended up with something easy but impressive and something that I wouldn’t normally make (but will definitely be making again). I also made it gluten free by using gluten free pasta and brown rice flour.
We also had plenty of leftovers for lunch the next day, but it would also be really simple to divide the pasta before baking it…bake one dish for supper, and cover the other (unbaked) pan with a double layer of foil. Freeze it to thaw and pull out for dinner another day!
- 1 package penne pasta (I used Tinkyada gluten free penne)
- 3 cooked, chopped chicken breasts
- 8 slices cooked and crumbled bacon
- half stick butter
- ¼ cup flour (I used brown rice flour)
- 2 cups milk
- 1 ranch seasoning packet (I used Hidden Valley)
- ¾ cup sharp cheddar cheese, shredded
- salt and pepper to taste
3. In a saucepan, melt the butter on medium heat, then stir in the flour. Stir together for a minute or two, and pour in milk, whisking it all together. Continue whisking until sauce thickens, then stir in ranch seasoning.
4. Pour sauce over pasta and mix together, then add the cheddar cheese and stir.
5. Pour into baking dish and bake at 350 degrees for 15 minutes.
I cooked the chicken in the crock pot on low for a few hours with about a half cup of chicken stock and ¼ packet of the ranch seasoning so it was done when I was ready to make the dish. You could also use a rotisserie chicken from the deli.
To save even more time, warm a jar of alfredo sauce and add the ranch seasoning in place of the roux (butter, flour, and milk).