Chicken Bacon Ranch Macaroni and Cheese

Ingredients

• 8 ounces, weight Uncooked Elbow Macaroni
• 4 slices Applewood Smoked Bacon
• 8 ounces, weight Boneless, Skinless Chicken Breast, Cut Into 1/2-inch Pieces
• ½ teaspoons Onion Powder
• ½ teaspoons Garlic Powder
• ½ teaspoons Salt
• 1 Tablespoon Butter
• 1 Tablespoon Flour
• 1-½ cup Fat Free Milk
• ½ cans (10 Oz. Size) Condensed Cream Of Chicken Soup
• ¼ cups Bottled Ranch Dressing
• ¾ cups Reduced Fat Cheddar Cheese, Shredded
• ½ cups French Fried Onions
• ½ cups Reduced Fat Cheddar Cheese, Shredded

Preparation Instructions

Cook pasta according to package directions, omitting salt and fat; drain.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Finely chop bacon; set aside. Increase heat to medium-high. Season chicken with onion powder, garlic powder and salt. Add chicken to drippings in pan; sauté 6 minutes or until done.

Melt butter in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk. Combine milk and soup, stirring with a whisk; then gradually add milk mixture to saucepan, stirring with a whisk. Bring to a boil; cook 2 minutes or until thick. Add ranch dressing and 3/4 cups of cheese, stirring until cheese melts. Stir in pasta and chicken.

Preheat broiler.

Spoon pasta mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with reserved bacon, fried onions and 1/2 cup of cheese. Broil 3 minutes or until cheese melts.