Raider Recipes
Who: Cumberland Elementary and Middle School PTO
Cost: $10 includes shipping
Details: Soft-backed, spiral bound
Pages of recipes: 136
Send checks to: Cumberland PTO, Attn: Rebecca Morgan,
1496 IL Route 121, Toledo, IL 62468 or call 217-549-2395, or email RMorgan@sblhs.org.
Chicken Bacon Ranch Pizza Casserole
Ingredients
- 1 lb. Bacon fried and crumbled, drippings reserved
- 2 lb. boneless chicken
- 2 T. dry ranch dressing mix
- 1 bell pepper diced
- 2 cloves garlic minced
- 1 lb. box bow tie pasta cooked
- 2 jars Alfredo sauce
- 1/3 c. evaporated milk
- 3 Roma tomatoes diced
- 4 c. shredded cheese (I used mozzarella)
Instructions
- Preheat oven to 350 degrees.
- Cut chicken into bite-sized pieces, coat with 1-1/2 T. of ranch dressing mix.
- Sauté in skillet with 1 T. reserved bacon grease, along with bell peppers and garlic.
- When chicken is done, drain grease and liquid from skillet. Return chicken and vegetables to skillet.
- Pour 1 jar Alfredo sauce and milk into skillet with chicken.
- Stir in 1 t. ranch dressing mix. Simmer for 5 minutes.
- In the bottom of one 9x13-inch or two 8x8-inch baking pans, layer half of the remaining jar of Alfredo sauce.
- Then layer one-third of each: pasta, chicken mix and tomatoes. Add ¼ of the bacon pieces. Spread 1 cup of cheese over top.
- Repeat layers two more times.
- After the third layer, cover with remaining Alfredo sauce, 1 cup cheese and remaining bacon.
- Bake for 30 minutes.
Notes
We need recipes! Upcoming monthly topics include breads, Asian-inspired dishes and gluten-free recipes. Please email submissions to finestcooking@icl.coop or mail them to Finest Cooking c/o Illinois Country Living, P.O. Box 3787, Springfield, IL 62708. Please include your name, address, phone number (for questions), and the name of your electric cooperative. Recipes not included in the magazine can be found on our website at icl.coop/finestcooking.
