Creamy Ranch Chicken

I like this recipe for the simplicity of it. The ingredients aren't anything wild and crazy that you can't easily find (I shouldn't jinx myself or any of the rest of us. If COVID has taught us nothing else, it's that ANYTHING can become hard to find...I'm looking at you toilet paper and cherry soda). It's got good flavor and is quick to make. Goes well with a simple salad and maybe a roll. Bada bing, bada boom, meal is done!

• 6 slices bacon
• 4 boneless, skinless chicken breast halves, cut into bite-size pieces
• 2 Tbsp all-purpose flour
• 2 Tbsp ranch dry salad dressing mix
• 1 1/4 cups whole milk
• 3 cups dried medium noodles
• 1 Tbsp finely shredded Parmesan cheese

Cut bacon into narrow strips. In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels; discard all but 2 Tbsp of drippings. 

In the same skillet cook chicken in reserved drippings until tender and no longer pink, turning to brown evenly. At the same time, cook noodles according to package instructions. Sprinkle flour and salad dressing mix over the chicken in the skillet; stir well. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in bacon. Serve chicken mixture with noodles; sprinkle with Parmesan. 

Serves 4

Prep Time: 15 minutes
Total Time: 30 minutes

Recipe from Better Homes & Gardens