Chicken bacon ranch anything is my husband’s favorite flavor. It doesn’t matter if it’s a chip, a pasta, or a sandwich…if that’s an option, he’s going for it. He really enjoyed this when I made it for the birthday party, and was kind of disappointed that it disappeared before he could get a second helping. I made it again at home for him the following week. It was perfect when I knew I wasn’t going to have a ton of time to make dinner. It’s one of our new favorite dishes! Check out what they are saying about this recipe over at Julie’s Eats & Treats:
“If you are feeling the heat and don’t want to turn on the oven this summer. This is just perfect for you.”
There is nothing worse than having the air conditioner working overtime to keep up with the heat of the oven. Save on your energy bills with crock pot recipes like this one!
Ingredients
3 garlic cloves, minced
1 package Hidden Valley ranch dressing mix
1 10.75 oz can Campbell’s condensed cream of chicken soup
1 cup Greek yogurt (or Daisy sour cream)
1 lb boneless, skinless chicken breasts
1/2 c. Real Bacon Bits
3 cups pasta
Instructions
Place Crock Pot Liner in crock pot or spray insert with non stick cooking spray. Place chicken breast in liner.
Mix cream of chicken soup, Greek yogurt, garlic and ranch dressing mix, bacon bits in a small bowl. Pour over chicken.
Cook on high 3 1/2 hours or on low for 6-7 hours.
When chicken is done cook pasta according to directions. Serve with chicken mixture.
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Quick Tip: Small shell pasta works great in this dish.
Thanks again to Julie’s Eats & Treats for this tasty and simple recipe.