Cooked chicken and bacon join forces with ranch dressing and Annie’s™ mac & cheese for a creamy, dreamy one-pot dinner, perfect for a weeknight meal or potluck.
Chicken-Bacon Ranch Mac & Cheese
- Prep Time 30 min
- Total 30 min
- Servings 5
- Ingredients 8
Ingredients
- 2 boxes (6 oz) Annie's™ Organic Shells & White Cheddar Macaroni & Cheese
- 1/2 cup frozen peas
- 4 tablespoons butter, cut into tablespoons
- 2 cups chopped cooked chicken
- 3/4 cup milk
- 1/2 cup chopped cooked bacon
- 1/4 cup ranch dressing
- Chopped fresh Italian (flat-leaf) parsley leaves, if desired
Instructions
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Step1In 4-quart saucepan or Dutch oven, heat 2 quarts water to boiling. Add pasta (from both boxes); return to boiling. Cook 8 minutes, stirring occasionally. Stir in frozen peas; return to boiling. Cook 2 to 4 minutes longer, stirring frequently, until pasta and peas are cooked to desired doneness; drain, and return to pan.
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Step2Stir in butter until melted. Stir chicken, milk, 1/4 cup of the bacon, the ranch dressing and cheese packages (from both boxes) into pasta in pan; cook over medium-low heat 5 to 7 minutes, stirring occasionally, until heated through.
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Step3Top with remaining bacon and parsley.
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Nutrition
570
Calories
27g
Total Fat
29g
Protein
52g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 1/3 Cups
- Calories
- 570
- Calories from Fat
- 240
- Total Fat
- 27g
- 41%
- Saturated Fat
- 12g
- 58%
- Trans Fat
- 1/2g
- Cholesterol
- 95mg
- 32%
- Sodium
- 850mg
- 35%
- Potassium
- 490mg
- 14%
- Total Carbohydrate
- 52g
- 17%
- Dietary Fiber
- 3g
- 14%
- Sugars
- 8g
- Protein
- 29g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 0%
- 0%
- Calcium
- 15%
- 15%
- Iron
- 10%
- 10%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 4 Fat;Carbohydrate Choice
3 1/2Tips from the Betty Crocker Kitchens
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