Dump-and-Bake Smothered Chicken with Bacon

  • 6 small boneless skinless chicken breasts (or 2 large
    breasts thinly sliced, about 24 ounces total)
  • 1 tablespoon Ranch salad dressing and seasoning mix (just
    the dry seasoning)
  • 1 (15 ounce) jar (about 1 ¾ cups) Alfredo pasta sauce
  • 4 slices cooked, chopped bacon*
  • 3 slices provolone cheese
  • Optional: fresh parsley or chives for garnish

  1. Preheat the oven the 375F (190C). Spray a 2-quart baking
    dish with cooking spray.
  2. Place chicken in prepared dish and sprinkle both sides of
    the meat with Ranch seasoning mix.
  3. Pour Alfredo sauce over top of the meat, toss to coat, and
    cover tightly with foil. Bake for 30-35 minutes, or until chicken is cooked
  4. Remove chicken from the oven; top with cheese slices,
    breaking the cheese to fit on each piece of meat. Sprinkle with chopped bacon
    and return the dish to the oven (uncovered) for 5 more minutes, or until the
    cheese is melted.
  5. If desired, garnish with fresh herbs just before serving.

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