Perfect for Fall and Winter evenings, this casserole is easy to prepare and freeze-dry!

Ingredients

6 slices bacon, chopped

1 small onion, chopped

4 cloves garlic, finely chopped

8 oz. cream cheese, cubed

2 c. milk 

1 (1 oz.) packet dry ranch seasoning mix

3 c. shredded mozzarella cheese, divided

8 oz. rotini pasta, cooked

4 c. chopped rotisserie chicken

4 oz. diced pimientos, drained

1/2 c. sliced green onion, plus more to serve

Directions

Preheat the oven to 375°F. In a 12-inch skillet, cook the bacon over medium heat, stirring often until crispy, about 8 minutes. Remove the bacon from the pan using a slotted spoon. Set aside, leaving the drippings in the pan.

Add the onion and garlic to the drippings; cook, stirring often, until slightly softened, about 5 minutes. Whisk in the cream cheese, milk, ranch seasoning mix, and 1 cup of the mozzarella until smooth; remove from the heat.

In a large bowl, stir together the ranch mixture, cooked pasta, chicken, pimientos, and ½ cup of the green onion until well combined. Transfer to a 13-by-9-inch casserole dish. Sprinkle evenly with the bacon; top with the remaining 2 cups mozzarella.

Bake until the top is golden brown and crispy, 25 to 30 minutes. Let cool slightly; top with more green onion just before serving.

If you'd like to add a vegetable to this casserole, stir in 4 cups spinach with the chicken in step 3, or add 2 cups of broccoli florets to the pasta during the last 2 minutes of its cook time.