Chicken Bacon Ranch Bloomin Bread Food

CHICKEN BACON RANCH LOAF

Steps:

• Preheat oven to 400°. In a medium bowl, combine chicken, green onions, bacon and enough ranch dressing to make chicken salad.
• Cut French bread in half so that you have a top and bottom.
• Scoop and spread chicken mixture onto bottom half of bread. (save top half for other uses).
• Top chicken mixture with tomato slices and sprinkle with cheee.
• Bake just until cheese is bubbly, about 10-15 minutes.
• Broil for a minute or so to brown the cheese.
• Cut into slices and serve.

CHICKEN BACON RANCH BREAD

Steps:

• 1. Preheat oven to 400 degrees. Cube chicken and fry in a skillet with two tbsp of olive oil. Salt and pepper to taste.
• 2. Roll out pizza dough on floured surface into a rectangle shape. Spread on ranch. Add chicken, cheese, and precooked bacon.
• 3. Roll dough up like a pinwheel and fold the ends to make sure nothing comes out while baking. Place on a baking sheet that has been lightly sprayed with non stick cooking spray. Bake for 20 minutes or until done. Remove and let cool for about 10 minutes. Slice and serve.

CHICKEN BACON RANCH CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Arrange chicken on the baking sheet.
• Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Dice chicken and place in a bowl; add ranch mix and stir until coated.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon grease in the skillet. Crumble bacon into small pieces.
• Heat reserved bacon grease in the skillet; cook and stir bell pepper until slightly tender, 2 to 3 minutes. Add chicken, 1 jar Alfredo sauce, milk, and garlic; cook and stir until heated through, about 5 minutes.
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Pour 1/2 the jar of remaining Alfredo sauce into a casserole dish; top with 1/2 of the penne, 1/2 of the chicken mixture, 1 1/2 cup mozzarella cheese, and 1/2 of the bacon. Repeat layering with remaining ingredients in the same order ending with 1 cup mozzarella cheese and bacon on top.
• Bake in the preheated oven until casserole is bubbling and cheese is lightly browned, about 30 minutes.