• 8 Oz Shredded Chicken
• 1 Pound Rotini Pasta
• 6 Strips of Bacon
• 1 Brick of Cream Cheese
• 1 1/2 Cups Milk
• 1 Packet Ranch Seasoning Mix
• 1 Tsp Onion Powder
• 1 Tsp Garlic Powder
• 2 Cups Shredded Monterrey Jack Cheese
• 1 Cup Shredded Cheddar Cheese

Method-

Cook the pasta al dente. Drain and place in a large bowl. Cook the bacon, drain from grease and chop. Add to the pasta along with the shredded chicken.

In a small pot over low heat, bring the milk and sour cream up to a very low simmer, stirring often. Add the seasonings. Add the jack cheese and remove from the heat. Stir to combine. Add to the pasta. Transfer to a 9×13 baking pan.

Top with cheddar cheese and bake at 350 for 20 minutes.

Serve and enjoy!