Sunday, March 29, 2020
Ingredients
- 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
Instructions
- Preheat the oven the 375F (190C). Spray a 2-quart baking dish with cooking spray.
- Place chicken in prepared dish and sprinkle both sides of the meat with Ranch seasoning mix.
- 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 through.
- 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.
- If desired, garnish with fresh herbs just before serving.
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