Ingredients
8
8 servings
- •1 (12 ounce) package wide egg noodles
- •1 pound bacon
- •2 tablespoons olive oil
- •4 skinless, boneless chicken breasts, cubed
- •1 tablespoon lemon-pepper seasoning
- •1 (16 ounce) container fat-free sour cream
- •1 (10.75 ounce) can condensed cream of chicken soup
- •1 cup milk
- •1 (1 ounce) package ranch dressing mix (such as Lipton® Recipe Secrets®)
- •1.5 cups shredded Colby-Monterey Jack cheese
- •2 green onions, diced
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
- Meanwhile, 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. Crumble.
- Heat oil in a skillet over medium-high heat. Place chicken in the hot skillet, sprinkle with lemon-pepper, and brown on all sides, 5 to 7 minutes. Remove with a slotted spoon and place in a 9x13-inch baking dish.
- Combine 1/2 of the crumbled bacon, sour cream, soup, milk, and ranch dressing mix in a bowl and mix until blended. Pour over chicken, add drained egg noodles, and stir. Sprinkle remaining bacon on top, cover with Colby-Jack cheese, and top with green onions.
- Bake in the preheated oven until cheese is melted and chicken is no longer pink in the center, about 30 minutes.
Nutritional Facts
Per 8 servings
- Calories: 563
- Carbohydrate: 45g
- Fat: 25g
- Fiber: 2g
- Protein: 36g
- Sugar: 9g
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